Sweet Potato Pudding
photo by WorkingMom2three
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
9
ingredients
-
Pudding
- 4 medium sweet potatoes
- 1⁄3 cup evaporated skim milk or 1/3 cup half-and-half
- 1⁄2 cup light brown sugar or 1/2 cup dark brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 tablespoon rum (optional)
-
Topping
- 1⁄2 cup coconut, shredded
- 1⁄2 cup brown sugar
- 1⁄2 cup pecans, chopped
- 3 tablespoons butter, melted
directions
- Peel and cook the sweet potatoes until fork tender. I boil them, but you can also roast them in the skins and scoop out the flesh.
- Preheat oven to 350.
- In the mixer, combine eggs and sugar and beat until well mixed.
- Add milk.
- Add sweet potatoes and mix until all lumps are gone and the consistency is light and fluffy.
- In a separate bowl, mix brown sugar, coconut, and pecans with 3T of melted butter.
- Pour sweet potatoes in a greased 9x9 casserole and bake at 350 for 20 minutes.
- Sprinkle the topping evenly over the pudding and bake for an additional 20 minutes.
- Notes: Sometimes I have more pudding than will fit in a 9x9 pan, so I make a second, smaller batch.
- I don't split up the baking - I put the topping on and bake for 30m.
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RECIPE SUBMITTED BY
WorkingMom2three
Chelmsford, MA
<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>