Autumn Pudding
Autumn Pudding offers a warm, comforting dessert featuring the natural sweetness of cooked sweet potatoes enhanced by vanilla and butter. Topped with a crunchy pecan and brown sugar crust, it suits those craving nostalgic, seasonal flavors perfect for family gatherings or cozy dinners.
Ingredients
Instructions
- Preheat the oven and prepare a 13x9 inch pan.
- Blend all ingredients together until smooth.
- Pour the mixture into the prepared pan.
- Combine brown sugar, pecans, and flour to make the topping.
- Sprinkle the topping evenly over the pudding.
- Bake until set and topping is golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a smoother texture, ensure the sweet potatoes are well-mashed before blending with the other ingredients. If you're out of pecans, walnuts or almonds work as fantastic substitutes. To enhance the flavor, consider adding a teaspoon of cinnamon or nutmeg. This pudding can also be made ahead of time and refrigerated before baking, just add a few extra minutes to the baking time.
Serving Suggestions
Serve this autumn pudding warm, topped with a dollop of whipped cream or vanilla ice cream for a delightful dessert experience. It pairs beautifully with a side of Fresh Tomato Soup for a comforting meal. Consider garnishing with extra pecans or a sprinkle of cinnamon for added flavor and visual appeal.
Storage & Reheating
Store any leftover autumn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or warm the entire dish in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Autumn Pudding contains roughly 672 calories, with 9g protein, 88g carbohydrates, and 26g fat. It is an excellent source of vitamin C (42% of the Daily Value), dietary fiber (24% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 995mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. Just make sure to drain them well and adjust the sugar in the recipe if they are already sweetened.
Is there a gluten-free option for the flour?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend or almond flour. Be sure to check the consistency of your batter, as gluten-free flours can vary in moisture absorption.
How do I know when the pudding is done baking?
The pudding is done when it is set in the center and the topping has turned a golden brown color. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).