Sweet Potato Pudding(Century-Old Recipe)
A nostalgic sweet potato pudding infused with warming spices, raisins, and coconut, perfect for cozy family gatherings or holiday desserts with rich, comforting flavors.
Ingredients
Instructions
- Boil or bake sweet potatoes in skin to preserve flavor.
- Peel and mash the sweet potatoes.
- Add cream, brown sugar, butter, beaten egg, ginger, nutmeg, cinnamon, baking powder, salt, raisins, and shredded coconut to the mashed sweet potatoes.
- Mix well until thoroughly combined.
- Pour the mixture into a pie shell.
- Bake at 350°F for 30 minutes.
- Serve hot or cold.
Tips & Substitutions
For a creamier texture, use heavy cream instead of regular cream. If you don't have brown sugar, you can substitute it with white sugar mixed with a bit of molasses. Make sure to mash the sweet potatoes well to avoid lumps. Adding a dash of vanilla extract can elevate the flavor, complementing the spices like ginger and cinnamon. This pudding can also be made ahead of time for convenience.
Serving Suggestions
Serve the sweet potato pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Harvest Gold Salad for a well-rounded meal. Consider serving it as a dessert after a hearty dinner, or as a sweet treat alongside coffee or tea. This dish is also delightful when enjoyed cold, making it versatile for any occasion.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual servings for about 1-2 minutes, but be cautious as it may dry out. Cover with a damp paper towel when microwaving to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Pudding(Century-Old Recipe) contains roughly 1875 calories, with 17g protein, 216g carbohydrates, and 107g fat. It is an excellent source of calcium (67% of the Daily Value), protein (34% of the Daily Value), and iron (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 to save time. Make sure to drain them well and mash them thoroughly before mixing with other ingredients. Keep in mind that canned sweet potatoes are often sweeter, so you may want to adjust the amount of brown sugar accordingly.
Is it possible to make this pudding vegan?
Absolutely! You can substitute the cream with coconut cream or almond milk, and use a flax egg instead of a regular egg. For the butter, use coconut oil or a vegan butter alternative. This way, you can enjoy a delicious vegan version of this classic pudding.
Can I add other fruits or nuts to the pudding?
Yes, you can definitely customize the pudding by adding chopped nuts like walnuts or pecans for added crunch. You may also mix in other dried fruits such as cranberries or chopped dates for a unique twist. Just ensure that the additional ingredients complement the flavors of ginger and cinnamon.
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).