Old Southern Grated Sweet Potato Pudding
A rich, sweet southern pudding featuring grated sweet potatoes, warm spices, raisins, and a crunchy crust, perfect for comforting family desserts or holiday gatherings.
Ingredients
Instructions
- In a heavy iron skillet, melt the butter.
- Mix all ingredients in a large bowl, adding the beaten eggs last.
- Pour the mixture into the skillet.
- Bake in a preheated oven at 375°F (190°C).
- Stir several times while baking to ensure even cooking.
- Bake for 40 minutes until set and golden.
- The iron skillet will give a crunchier crust.
Tips & Substitutions
For a richer flavor, consider substituting brown sugar for part of the white sugar. If cane syrup is unavailable, maple syrup can work as a sweet alternative. Make sure to grate the sweet potatoes finely for even cooking and a smooth texture. Stirring the mixture a few times during baking helps prevent burning and promotes even cooking, ensuring a delightful crust.
Serving Suggestions
Serve the pudding warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Flavorful Chicken Or Pork Chops for a complete meal. For a delightful contrast, consider serving alongside a fresh Peach Shake to balance the richness of the dish.
Storage & Reheating
Store leftover 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 until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for about 15 minutes for a fresher taste and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Southern Grated Sweet Potato Pudding contains roughly 422 calories, with 6g protein, 91g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (61% of the Daily Value), vitamin C (50% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium and protein. It also contributes 17g of dietary fiber toward your daily target.
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 cooked sweet potatoes instead of raw?
Using cooked sweet potatoes might change the texture and moisture of the pudding. Raw sweet potatoes provide a firmer base and help the pudding set properly. If you must use cooked, reduce the liquid slightly to avoid a soggy consistency.
What can I substitute for the raisins?
If you're not a fan of raisins, try using dried cranberries or chopped nuts for added texture and flavor. You can also omit them entirely or replace them with fresh fruit like diced apples or pears for a different twist.
Is this pudding suitable for freezing?
Yes, this pudding can be frozen. Allow it to cool completely, then wrap tightly in plastic wrap and foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
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).