Prep 15 mins
Cook 1 hr 30 mins
When I first saw this recipe demonstrated on a cooking program on Food Network, I had to copy it down to try for Thanksgiving. I have since made this several times for holiday meals and received many compliments. I have to warn you - this is no diet dish. This is very rich and very,very sweet. Even though this is sweet enough to be a dessert, this is meant to be a side dish to compliment a saltier main dish - such as a baked ham. I imagine you could try using shredded carrots as well, but I have yet to do so. (Adapted from "Calling all Cooks" where this was called Mama Lane's Sweet Potato Pudding and was shared guest Jim Brown.) Servings are all relative to how big a portion your guests scoop up - some years I have had less yield. I have successfully doubled this recipe when needed.
- 3⁄4 cup granulated sugar
- 3 tablespoons sweet unsalted butter, melted & cooled slightly
- 1 cup milk (skim is OK)
- 1 large egg
- 2 cups fresh raw sweet potato, peeled and shredded
- 1 teaspoon vanilla extract
- Preheat oven to 350°F.
- If you haven't already done so, peel sweet potatoes, cut into large chunks and run through the shredder of your food processor.
- Combine the sugar, egg, butter, milk, and vanilla with a whisk.
- Stir in shredded sweet potato and turn into a medium sized greased casserole dish.
- Bake, uncovered, for 1-1 1/2 hours, stirring every 20 minutes or so or until brown on top and bubbly- do not overbake.
i don't know where my processor attachments are , so i julienned the sweet potatoes with my mandoline.this was a real nice side dish, and i will be making this again, thanks heather
I used carrots and added cinnamon - it tasted a lot like pumpkin pie.