Sweet Potato Pudding

READY IN: 1hr 25mins
Top Review by sugarpea

What a delightful dessert this was. Deeelicious, healthy, lowfat and easy to make if you use the food processor to grate the vegetable. What more could a cook/diner want? I have a whole line of pumpkins sitting outside on a bench waiting to be used up so I made this with fresh pumpkin, dark Karo and half Splenda for the brown sugar. I skipped the water as the pumpkin IS very watery. It worked perfectly. It's a great technique and full of wonderful flavors of the season, Gay. Thanks.

Ingredients Nutrition

Directions

  1. While grating sweet potatoes, bring to a slow boil all the spices in 1 cup of water.
  2. Put the sweet potatoes into a large mixing bowl.
  3. Just before removing the pot of spices from the stove, add butter or margarine, Karo syrup, brown sugar, and salt.
  4. Stir while the butter melts.
  5. Remove the cinnamon sticks.
  6. Pour this mixture over the grated sweet potatoes.
  7. Blend well together.
  8. Put in a well-buttered casserole dish and place in a preheated 350 degrees oven.
  9. Bake, stirring well two or three times, until the sweet potatoes are tender and the top is lightly browned.
  10. This takes about 1 hour.
  11. Remove from the oven and let stand about 5 minutes before serving.
  12. When stirring you may decide extra spices are needed or more water so mix up more water and spice and add them.
  13. You may add more Karo syrup or butter as well as spices.

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