old fashioned sweet-potato pudding

Name: Old Fashioned Sweet-Potato Pudding
Prep time: 30 min
Cook time: 1 h 5 min
Cuisine: Southern
Ingredients: 2 pound(s) (3 large) sweet potatoes peeled and shredded or cut into chunks for the food processor; 1 1/2 teaspoon(s) salt; 1 cup(s) dark brown sugar, packed; 1 cup(s) light brown sugar, packed; 6 tablespoon(s) cornmeal; 4 large egg yolks; 1 tablespoon(s) plus 1 tsp. ground ginger; 2 tablespoon(s) vanilla extract; 2 large eggs; 2 cup(s) cream or evaporated milk (not skimmed)

(1 RATING)

36 Pinches 1 Photo

Sharon Colyer

Louisville, KY

Updated on Dec 4, 2013

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

Rate

prep time 30 Min

cook time 1 Hr 5 Min

method Bake

yield Makes 12 servings

Ingredients

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

How To Make old fashioned sweet-potato pudding

Step 1

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

Step 2

In a food processor, finely chop sweet potatoes in batches (you should have about 6 cups). Scrape into a large bowl.
Step 3

Put in remaining ingredients, except 1 cup of the cream, into food processor, and process, until blended.
Step 4

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