Sweet Potato Pudding

I accidentally made this while attempting yams and not having all the right ingredients – or enough of the ones I did have.

It turned out so yummy that I made it for my sister’s birthday brunch. Again – success!

If you’re looking for something that’s sweet, perfect for the holidays, and a little different, give this a shot.

Sweet Potato Pudding

Pre-heat oven to 350° and pull out a casserole dish. Gather these ingredients:
  • 5 – 6 medium sweet potatoes cut and boiled so they’re mushy
  • 1/2 cup melted butter
  • 1 cup sugar
  • 1 cup evaporated milk
  • 4 eggs, beaten
  • 1 teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 – 1 cup brown sugar

Combine and mix all the ingredients except the brown sugar. Pour into casserole dish and then sprinkle the brown sugar over it.

Depending on how many and how big your sweet potatoes were, the brown sugar will either bake on top or float to the bottom. Both ways are really good!

Bake at 350° for 45 minutes or until you can put in a toothpick and pull it out clean. This will depend on how big your casserole dish is – if it’s small, the pudding will be deep and likely to need more time.

Also note, that when I’ve done this, I mix in the sweet potatoes while they’re hot, so that might reduce my cooking time too.

Have fun and let me know how it goes!

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