Southern Sweet Potato Pudding
Sweet potato pudding with raisins, coconut, pineapple, and a hint of vanilla offers a rich, comforting dessert perfect for family gatherings and holiday celebrations.
Ingredients
Instructions
- Mix all of the ingredients except for the butter and marshmallows.
- Make sure to blend well.
- Turn into a buttered, medium-deep baking dish and dot with butter generously.
- Bake in a 400°F oven about 25 minutes.
- Top with marshmallows and put back in oven for 10 to 15 minutes until lightly brown.
Tips & Substitutions
For a creamier texture, consider using buttermilk instead of sweet milk. If you want to reduce sugar, try using a sugar substitute or honey. Adding a pinch of nutmeg can enhance the flavor profile. Ensure the sweet potatoes are well-mashed to avoid lumps in the pudding. If you prefer a crunch, substitute walnuts for raisins.
Serving Suggestions
This Southern Sweet Potato Pudding is delightful served warm, topped with whipped cream or vanilla ice cream. It pairs beautifully with Margaret'S Famous Chocolate Cake for a festive dessert spread. Accompany with a light salad or roasted vegetables for a balanced meal. Consider serving it alongside a savory dish like Boiled Pot Pie to create a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place the pudding in a microwave-safe dish and cover it with a damp paper towel. Heat in short intervals until warmed through, or re-bake in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Sweet Potato Pudding contains roughly 254 calories, with 2g protein, 31g carbohydrates, and 11g fat. It is a good source of vitamin C (12% 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 for this recipe?
Yes, you can use canned sweet potatoes as a time-saver, but be sure to drain them well and mash thoroughly. The texture may be slightly different compared to fresh sweet potatoes, but they will still work well in the pudding.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened) per egg. This will help bind the pudding without altering the flavor significantly.
Is it possible to make this pudding ahead of time?
Absolutely! You can prepare the pudding mixture a day in advance and store it in the refrigerator. Just remember to dot with butter and bake it right before serving to ensure it's fresh and warm. This makes it a great option for entertaining or holiday meals.
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).