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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Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Preheat oven to 325°F. Grease a 2 1/2 to 3 quart, 2 1/2 to 3 inch deep baking dish.

2In a food processor, finely chop sweet potatoes in batches (you should have about 6 cups). Scrape into a large bowl.

3Put in remaining ingredients, except 1 cup of the cream, into food processor, and process, until blended.

4Pour over sweet potatoes. Add remaining cup of cream, and stir, until well blended. Pour into prepared baking dish.

5Bake 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.

6Serve 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.