Sweet Potato Pudding

Kathie Carr


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.


★★★★★ 1 vote

15 Min
45 Min


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

How to Make Sweet Potato Pudding


  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.

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