Old Fashioned Sweet Potato Pudding
Old Fashioned Sweet Potato Pudding offers a comforting blend of sweet potatoes, spices, and coconut, ideal for cozy family gatherings and holiday desserts.
Ingredients
Instructions
- Mix all the ingredients well.
- Pour the mixture into a baking dish.
- Bake at 350°F for 30 minutes, stirring occasionally.
- Increase oven temperature to 400°F and let it brown slightly.
- Turn off the oven and let the pudding stay inside for 15 minutes.
- Ensure the pudding is not cooked until dry before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a lighter texture, you can substitute the butter with unsweetened applesauce. Adding a touch of cinnamon can enhance the overall warmth of the dish. If you’re looking to incorporate more texture, try adding chopped nuts in addition to the coconut and raisins. This pudding pairs beautifully with a scoop of vanilla ice cream on top.
Serving Suggestions
This sweet potato pudding is delicious served warm or at room temperature. Consider garnishing with whipped cream or a sprinkle of cinnamon for added flair. It makes a wonderful dessert after a hearty meal or can be enjoyed as a cozy breakfast option. Pair it with a side of Creamy Orange Smoothie for a delightful blend of flavors.
Storage & Reheating
Allow the pudding to cool completely before storing leftovers in an airtight container in the refrigerator, where it will last for up to 4 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. For best results, cover it with a damp paper towel to prevent it from drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Sweet Potato Pudding contains roughly 1111 calories, with 17g protein, 174g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (101% of the Daily Value), vitamin C (79% of the Daily Value), and iron (61% of the Daily Value). Note that it is relatively high in sodium, at 1186mg per serving (52% 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 this recipe. Just make sure to drain and mash them well before adding to the mixture. This will save you time, but fresh sweet potatoes will provide a more vibrant flavor and texture.
How can I make this pudding gluten-free?
To make this pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that all other ingredients, such as baking powder and vanilla extract, are certified gluten-free to avoid any cross-contamination.
What can I use instead of sweet milk?
If you don't have sweet milk (whole milk) on hand, you can substitute it with a mixture of milk and a tablespoon of sugar to mimic the sweetness. Alternatively, use any non-dairy milk, such as almond or oat milk, but keep in mind it may slightly change the flavor.
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).