North Carolina Grated Sweet Potato Pudding
North Carolina Grated Sweet Potato Pudding offers a rich, sweet, and spiced dessert with a creamy texture, perfect for fall gatherings and family dinners.
Ingredients
Instructions
- Butter a 10 x 6 x 2-inch baking dish or shallow 1 1/2-quart casserole.
- In a large bowl, beat eggs just until yolks and whites are blended.
- Stir in milk and corn syrup until blended.
- In a small bowl, stir together sugar, salt, cinnamon, and nutmeg until well mixed.
- Add the dry mixture to the egg mixture and stir until blended.
- Stir in melted butter.
- Pour the mixture into the prepared baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes or until set and lightly browned on top.
Tips & Substitutions
For the best texture, use freshly grated sweet potatoes instead of canned. You can substitute honey or maple syrup for light corn syrup if desired. If you want to add a twist, consider mixing in some grated ginger or vanilla extract for extra flavor. Make sure to beat the eggs gently to avoid incorporating too much air, which can affect the pudding's density.
Serving Suggestions
This North Carolina Grated Sweet Potato Pudding is delightful on its own but pairs beautifully with Fluff Salad for a refreshing contrast. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It can also be a great addition to a brunch spread alongside other American recipes like pancakes or savory quiches.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 30-60 seconds, or warm in a preheated oven at 350°F (175°C) until heated through. This pudding can also be enjoyed cold, straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of North Carolina Grated Sweet Potato Pudding contains roughly 361 calories, with 3g protein, 69g carbohydrates, and 10g fat. It is a good source of vitamin C (19% of the Daily Value) and dietary fiber (18% of the Daily Value). Note that it is relatively high in sodium, at 925mg per serving (40% 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 other types of sweet potatoes?
Yes, you can use other varieties of sweet potatoes, but keep in mind that they may have different sweetness levels and textures. Garnet or Jewel sweet potatoes are great alternatives as they are sweet and creamy, which will work well in this pudding.
Is this pudding suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free as it does not contain any flour or gluten-containing ingredients. Always check your ingredients to ensure they are certified gluten-free if you have severe allergies.
Can I make this pudding ahead of time?
Absolutely! You can prepare the pudding a day in advance and store it in the fridge before baking. Just remember to let it sit at room temperature for about 20 minutes before baking or adjust the baking time slightly if it goes directly from the fridge to 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).