sweet potato pudding
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.
prep time
15 Min
cook time
45 Min
method
---
yield
8 serving(s)
Ingredients
- 3 medium sweet potatoes, cooked, peeled, and mashed
- 1/2 cup butter
- 2 large eggs
- 1 tablespoon self rising corn meal
- 1 cup sugar
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla, divided
- 1 cup pecan pieces
- 1/2 cup packed brown sugar
How To Make sweet potato pudding
-
Step 1Preheat 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.
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Step 2Sprinkle 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.
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