Old Fashioned Sweet-Potato Pudding

Sharon Colyer

By
@Cmom02

Another index card recipe, from the closet stash. This sounds a little like (Native) Indian pudding.


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Comments:

Serves:

Makes 12 servings

Prep:

30 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

2 lb
(3 large) sweet potatoes peeled and shredded or cut into chunks for the food processor
1 1/2 tsp
salt
1 c
dark brown sugar, packed
1 c
light brown sugar, packed
6 Tbsp
cornmeal
4 large
egg yolks
1 Tbsp
plus 1 tsp. ground ginger
2 Tbsp
vanilla extract
2 large
eggs
2 c
cream or evaporated milk (not skimmed)

Directions Step-By-Step

1
Preheat oven to 325°F. Grease a 2 1/2 to 3 quart, 2 1/2 to 3 inch deep baking dish.
2
In a food processor, finely chop sweet potatoes in batches (you should have about 6 cups). Scrape into a large bowl.
3
Put in remaining ingredients, except 1 cup of the cream, into food processor, and process, until blended.
4
Pour over sweet potatoes. Add remaining cup of cream, and stir, until well blended. Pour into prepared baking dish.
5
Bake 20 minutes, then stir mixture near edge, to the middle. Bake 15 minutes longer, then stir again. Bake 25-30 minutes longer, until top is lightly browned, and custard is firm.
6
Serve hot or at room temperature. Serves 12. (Can be made up to 2 days ahead. To reheat, cover, and bake in 325°F oven, for 35 minutes.)

Nutrition: 388 cal, 18 g fat, 161 mg chol, 324 mg sod, 54 g carb, 4 g protein.

Exchg: 1 Starch/Bread, 2 2/3 Fruit, 3 1/2 Fat
Save 80 cal. and 12 g fat per serving by using evaporated milk.