Modern Grated Sweet Potato Pudding
A modern twist on traditional pudding featuring sweet potatoes, cinnamon, and a creamy texture, perfect as a comforting side dish or dessert for any occasion.
Ingredients
Instructions
- Place eggs and milk in a blender.
- Peel the sweet potatoes and cut into small pieces.
- Add the sweet potatoes to the eggs and milk in the blender, along with sugar, salt, and 1/2 stick of margarine.
- Blend for about 15 to 20 seconds or until the sweet potatoes have blended well.
- Melt the remaining 1/2 stick of margarine in a casserole dish.
- Pour the sweet potato mixture into the buttered casserole.
- Bake in a slow oven at 325°F for 45 minutes to 1 hour, stirring occasionally, until golden brown.
- Serve warm as a side dish or dessert with light or whipped cream.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, and adding a pinch of nutmeg along with the cinnamon. If you prefer a smoother texture, you can also steam the sweet potatoes before blending. Ensure the margarine is fully melted before adding it to the mixture for even blending. This recipe can easily be adapted for vegan diets by replacing eggs with flax eggs and using plant-based milk.
Serving Suggestions
Serve this sweet potato pudding warm, topped with a dollop of whipped cream for a delightful dessert. It pairs beautifully with light or whipped cream, and can also be served as a comforting side dish alongside savory meals. For an extra touch, try drizzling with maple syrup or serving with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F for about 15 minutes or until heated through, or microwave in short intervals, stirring in between to ensure even heating. This pudding can also be enjoyed cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Modern Grated Sweet Potato Pudding contains roughly 788 calories, with 9g protein, 107g carbohydrates, and 37g fat. It is an excellent source of calcium (31% of the Daily Value) and iron (24% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 735mg per serving (32% 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 for this recipe?
Yes, you can use canned sweet potatoes for convenience. However, be sure to drain them well and pat them dry to avoid excess moisture in the pudding. Adjust the blending time as canned sweet potatoes are softer and will require less time to combine with the other ingredients.
What can I substitute for margarine?
If you prefer, you can substitute margarine with unsalted butter or a vegan butter alternative. Coconut oil is another option that will add a subtle flavor. Just ensure that whatever substitute you choose has a similar fat content for the best results in texture and moisture.
How do I know when the pudding is done baking?
The pudding is done when it is golden brown on top and has set in the center. You can check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Stirring occasionally during baking helps achieve an even texture.
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).