Sweet Potato Pudding

Kathie Carr

By
@kathiecc

This was my Mom's Thanksgiving Sweet Potato Casserole. I like it much better than the marshmallow topped sweet potatoes.

Serve this as a side dish or top with whipped cream for a dessert.


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Serves:

8

Prep:

15 Min

Cook:

45 Min

Ingredients

3 medium
sweet potatoes, cooked, peeled, and mashed
1/2 c
butter
2 large
eggs
1 Tbsp
self rising corn meal
1 c
sugar
1/2 c
milk
1/4 tsp
salt
1 tsp
vanilla, divided
1 c
pecan pieces
1/2 c
packed brown sugar

Directions Step-By-Step

1
Preheat oven to 325 degrees. Butter and 8 inch square baking dish or casserole.

Add butter to mashed sweet potatoes and mix well. Add eggs, one at a time, beating after each addition.

Add cornmeal, sugar, milk, salt, and 1/2 teaspoon vanilla. Beat until smooth. Pour pudding into buttered dish.
2
Sprinkle pecans on top of pudding. Mix brown sugar and remaining vanilla. Sprinkle this over top of everything. Bake for 45 minutes or until nicely browned.

Serve as a side dish or with whipped cream for dessert.

About this Recipe