Real Recipes From Real Home Cooks ®

the best ever sweet potato pudding

★★★★★ 4
a recipe by
Teena Hval
Milwaukie, OR

This recipe calls for grated sweet potatoes. A food processor could also be used for the potatoes. Excellent as a holiday side dish. Try it out this Thanksgiving and let me know what you think.

Blue Ribbon Recipe

This sweet potato side dish is destined to be on your Thanksgiving table. This elevated version of a sweet potato casserole may not win a beauty contest, but it's a different way to prepare sweet potatoes during the holidays. The sweet potatoes are tender, and the consistency is similar to a sweet pudding. We loved the addition of nuts and added pecans for a nice crunch. Best of all, it's easy to prepare, which is essential during the holidays.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 6-8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For the best ever sweet potato pudding

  • 1/2 c
    butter or margarine (1 stick)
  • 4 c
    grated sweet potatoes (about 2 large sweet potatoes)
  • 1 1/2 c
    brown sugar, firmly packed
  • 2 c
    milk or half and half
  • 1/2 c
    chopped nuts
  • 1/2 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
    vanilla extract
  • 2 lg
    eggs, beaten

How To Make the best ever sweet potato pudding

  • Melting butter in a preheated oven.
    Preheat oven to 350 degrees F. Melt butter in a 9 x 13-inch baking pan.
  • Mixing ingredients in a bowl.
    In a large bowl, mix all ingredients together, adding eggs last.
  • Mixture poured into a baking dish with melted butter.
    Pour mixture into baking pan.
  • Baking the sweet potato pudding.
    Bake for 40 to 50 minutes.
  • Stirring the pudding after partially baking.
    Midway through baking time, when the crust forms around the edges and top of the mixture, remove from oven. Stir and return to the oven for the remaining baking time. (Crust will form again.)
  • The Best Ever Sweet Potato Pudding in a bowl.
    Serve warm or chilled. For variety, you can add 3/4 c coconut or 3/4 c raisins before baking.