Mom'S Sweet Potato Pudding
Mom's Sweet Potato Pudding is a comforting dessert featuring tender grated sweet potatoes, rich evaporated milk, and a hint of lemon and vanilla, perfect for family gatherings.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine grated raw sweet potatoes, eggs, sugar, lemon, vanilla, evaporated milk, melted butter, and a pinch of salt.
- Mix until all ingredients are well incorporated. Optional: fold in 1/2 cup of coconut if desired.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 1 hour, or until the pudding is set and lightly browned on top.
Tips & Substitutions
For a richer flavor, consider substituting half of the granulated sugar with brown sugar. You can also add a pinch of nutmeg for additional warmth. If you're looking for a healthier twist, try using unsweetened applesauce in place of some of the butter. This pudding can be made ahead and stored in the refrigerator until you're ready to bake.
Serving Suggestions
Serve this sweet potato pudding warm, optionally topped with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Corn Meal Gravy if you're serving it as part of a larger meal. For a complete feast, consider complementing it with Delicious Cucumber Soup(Hot Or Cold) as a refreshing starter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30-60 seconds or until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Sweet Potato Pudding contains roughly 806 calories, with 11g protein, 129g carbohydrates, and 21g fat. It is an excellent source of vitamin C (74% of the Daily Value), dietary fiber (28% of the Daily Value), and iron (28% of the Daily Value). Note that it is relatively high in sodium, at 765mg per serving (33% 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 if you're short on time. Make sure to drain them well and mash before adding to the mixture. However, fresh grated sweet potatoes provide better texture and flavor.
Is this recipe gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free. Just ensure that any additional ingredients you may wish to add, like coconut, are also certified gluten-free.
Can I make this pudding ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the baking dish and placing it in the oven.
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).