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Southern Sweet Potato Pudding Recipe

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Big Mama's Sweet Potato Pudding Southern Bite
Big Mama's Sweet Potato Pudding Southern Bite from southernbite.com

Description

Southern sweet potato pudding is a classic dessert that is loved by many. It has a rich, creamy texture and a deliciously sweet flavor that is perfect for the fall and winter season. This recipe is easy to make and uses simple ingredients that you probably already have in your pantry.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 1 hour and 15 minutes.

Ingredients

  • 2 cups mashed sweet potatoes
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3 eggs, beaten
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Equipment

  • Large mixing bowl
  • Whisk
  • 9x13 inch baking dish
  • Oven

Method

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the mashed sweet potatoes, melted butter, and sugar. Mix well.
  3. Add the beaten eggs to the sweet potato mixture and mix well.
  4. Stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
  5. Pour the sweet potato mixture into a 9x13 inch baking dish.
  6. Bake for 1 hour and 15 minutes, or until the pudding is set and the top is golden brown.
  7. Remove from the oven and let cool for 5-10 minutes before serving.

Notes

  • You can use canned sweet potatoes or fresh sweet potatoes for this recipe. If using canned sweet potatoes, make sure to drain them well.
  • If you prefer a smoother texture, you can blend the sweet potato mixture in a blender or food processor before pouring it into the baking dish.
  • You can serve this pudding warm or cold, with whipped cream or vanilla ice cream.

Nutrition Info

  • Serving size: 1/12 of the recipe
  • Calories: 250
  • Total fat: 11g
  • Saturated fat: 7g
  • Cholesterol: 80mg
  • Sodium: 130mg
  • Total carbohydrate: 34g
  • Dietary fiber: 1g
  • Sugars: 29g
  • Protein: 4g

Recipe Tips

  • If you don't have evaporated milk, you can use whole milk or half-and-half instead.
  • You can make this recipe ahead of time and store it in the fridge for up to 3 days.
  • If you want to add a little crunch to the pudding, you can sprinkle chopped pecans or walnuts on top before baking.

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