Sweet Raw Potato Pudding
Sweet Raw Potato Pudding offers a creamy, comforting dessert with natural sweetness and subtle vanilla flavor, perfect for those seeking a unique, wholesome treat.
Ingredients
Instructions
- Beat eggs, add sugar, oleo, vanilla, salt, and grated sweet potatoes.
- Spray a baking dish with cooking spray.
- Pour the mixture into the prepared baking dish.
- Set the baking dish in a pan of hot water.
- Bake for 25 to 30 minutes at 350°F.
Tips & Substitutions
For a creamier texture, consider using whole milk or a milk alternative like almond milk. If you're looking to reduce sugar, you can substitute half the sugar with applesauce for natural sweetness. Make sure to grate the sweet potatoes finely for even cooking. To enhance the flavor, a dash of cinnamon or nutmeg can complement the sweetness. This pudding can be a delightful dessert alongside Chocolate Pecan Candy Balls.
Serving Suggestions
Serve the Sweet Raw Potato Pudding warm, optionally topped with a dollop of whipped cream or a sprinkle of cinnamon. It pairs well with a side of fresh fruit or a scoop of vanilla ice cream for a delightful contrast. For a complete meal, consider serving it alongside Pea And Bean Casserole for a hearty vegetarian option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F for 10-15 minutes. This way, you can enjoy the pudding warm while retaining its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Raw Potato Pudding contains roughly 606 calories, with 8g protein, 82g carbohydrates, and 18g fat. It is an excellent source of vitamin C (47% of the Daily Value), potassium (35% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of protein and iron. It also contributes 8g 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 will alter the texture and moisture of the pudding. If you opt for cooked, ensure they are well-drained and mashed to blend smoothly with the other ingredients. However, the recipe is designed for raw sweet potatoes to achieve the right consistency.
Is there a vegan alternative for this recipe?
Yes, to make it vegan, substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). Use a plant-based milk like almond or coconut milk and replace oleo with vegan butter or coconut oil. This will keep the pudding delicious while accommodating a vegan diet.
How can I tell when the pudding is done baking?
The pudding is done when it is set and the edges pull away slightly from the baking dish. You can also insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, it's ready. Baking time may vary slightly depending on your oven, so keep an eye on it as it approaches the 25-minute mark.
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).