Willis' Sweet Potato Pudding
A comforting sweet potato pudding with rich flavors of vanilla and nutmeg, perfect as a dessert or side for family gatherings and holiday celebrations.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine grated sweet potatoes, evaporated milk, beaten eggs, vanilla, sugar, salt, cornmeal, and nutmeg.
- Mix well until all ingredients are thoroughly blended.
- Pour the mixture into a greased baking dish.
- Dot butter on top of the mixture.
- Bake in the preheated oven for 1 hour or until set and golden on top.
Tips & Substitutions
For a creamier texture, consider using fresh sweet potatoes instead of grated ones. If you don’t have cornmeal, you can substitute it with fine breadcrumbs or ground oats. Adjust the sugar based on the sweetness of your sweet potatoes; start small and add more if needed. Adding a splash of orange juice can brighten the flavors, similar to how it enhances dishes in American recipes.
Serving Suggestions
Serve the sweet potato pudding warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with Jeannie Fuger'S Fruit Crust Pizza for a delightful dessert spread. Consider adding a sprinkle of cinnamon for extra warmth and flavor, making it perfect for cozy gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual servings for 1-2 minutes, ensuring they're not overcooked.
Nutrition & Diet Analysis (per serving)
Each serving of Willis' Sweet Potato Pudding contains roughly 184 calories, with 2g protein, 31g carbohydrates, and 2g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 3g 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 other types of milk instead of evaporated milk?
Yes, you can substitute evaporated milk with coconut milk or almond milk for a dairy-free version. Just ensure that the alternative milk is unsweetened to maintain the balance of flavors in the pudding.
How do I know when the pudding is done baking?
The pudding is done when the top is golden brown and a toothpick inserted in the center comes out clean. It should also be slightly firm to the touch. If it jiggles too much, it may need a bit more time in the oven.
Can I make this pudding ahead of time?
Absolutely! You can prepare the mixture and store it in the refrigerator for up to 24 hours before baking. Just remember to let it come to room temperature before placing it in the oven for even baking.
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).