Old Virginia Sweet Potato Pudding
A rich, comforting sweet potato pudding infused with warm spices, perfect for cozy family gatherings or holiday desserts, offering a luscious texture and delightful flavor.
Ingredients
Instructions
- Butter a 10 x 6 x 2-inch baking dish or shallow 1 1/2-quart casserole dish.
- In a large bowl, beat eggs until well blended. Stir in milk and corn syrup.
- In a small bowl, mix together the sugar, salt, cinnamon, and nutmeg.
- Add the dry mixture to the egg mixture and stir until well blended.
- Add melted butter and stir in.
- Peel and finely shred sweet potatoes, measuring 4 cups.
- Add the shredded sweet potatoes to the egg mixture and stir until well mixed.
- Pour the mixture into the prepared baking dish.
- Bake at 350°F until set, about 45 minutes.
- The top should be golden brown.
- Cool slightly and serve as is, or with vanilla ice cream.
Tips & Substitutions
For best results, use freshly cooked sweet potatoes for a smoother texture. If you don't have light corn syrup, you can substitute with honey or maple syrup, but the flavor may slightly vary. Adjust the spices to your personal taste; adding a pinch of ginger can enhance the warmth. Ensure the eggs are at room temperature for better mixing.
Serving Suggestions
This pudding is delightful served warm, either plain or topped with a scoop of vanilla ice cream for added richness. It pairs wonderfully with a dollop of whipped cream and a sprinkle of cinnamon. Consider serving it alongside a fresh fruit salad or alongside other American recipes for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for a quick snack, but be careful not to overheat as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Old Virginia Sweet Potato Pudding contains roughly 269 calories, with 3g protein, 50g carbohydrates, and 8g 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 926mg 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 make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance. After baking, let it cool completely, cover it tightly with plastic wrap, and refrigerate. When ready to serve, reheat it gently in the oven until warmed through. This can enhance the flavors as they have more time to meld.
Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free as it doesn't contain any flour. However, always check that your ingredients, especially any processed items like corn syrup, are labeled gluten-free to avoid cross-contamination.
What can I do if I don't have enough sweet potatoes?
If you have less than 1 1/2 pounds of sweet potatoes, you can supplement with canned pumpkin or butternut squash puree for a similar consistency and flavor profile. Just ensure the total volume of the sweet potato substitute is around 4 cups for best results.
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).