Sweet Potato Pie Or Pudding
Sweet potato pie or pudding offers a comforting blend of sweet potatoes and warm spices, perfect for desserts and family gatherings, with a rich, creamy texture.
Ingredients
Instructions
- Mix all ingredients thoroughly.
- For pudding, pour into a 9 x 13 inch pan and bake for 30 to 45 minutes.
- For pie, pour into an unbaked pie crust and bake for 45 to 50 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have allspice, cinnamon makes a great substitute. Ensure the sweet potatoes are well-mashed to achieve a smooth texture. If making a pie, pre-bake the crust for 5-10 minutes to avoid a soggy bottom. This dish can also be adapted into a vegan recipe by using almond milk and coconut oil instead of butter.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This sweet potato pie or pudding pairs beautifully with savory dishes like roasted chicken or grilled vegetables. For a festive touch, sprinkle some chopped pecans on top before serving. It also makes a delightful addition to holiday tables alongside dishes like Millionaire'S Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. For pudding, you can also microwave individual portions for quick reheating. Avoid reheating multiple times to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Pie Or Pudding contains roughly 888 calories, with 8g protein, 73g carbohydrates, and 64g fat. It is an excellent source of vitamin C (54% of the Daily Value), dietary fiber (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1852mg per serving (81% 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 ones?
Yes, you can use canned sweet potatoes for convenience. Just make sure to drain them well and mash until smooth. However, fresh sweet potatoes will provide a richer flavor and better texture. Adjust the sugar based on the sweetness of the canned variety.
What can I do if my pie or pudding is too watery?
If your mixture seems too watery before baking, add a bit more flour to thicken it up. You could also bake it a bit longer, checking frequently until it sets. Remember that the pudding will firm up as it cools, so allow it to rest before serving.
Is this recipe suitable for freezing?
Yes, this sweet potato pie or pudding can be frozen. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).