Sweet Potato Pudding
From coffeebean53 16 years agoIngredients
- 1-1/2 lb. sweet potatoes (1 to 2 large) shopping list
- 3 eggs, lightly beaten shopping list
- 1 cup half-and-half or milk shopping list
- 1/2 cup sugar shopping list
- 1/4 cup dark corn syrup shopping list
- 1/4 cup yellow cornmeal shopping list
- 2 Tbsp. butter, melted shopping list
- 1 Tbsp. vanilla shopping list
- 1/2 tsp. ground nutmeg shopping list
- 1/4 tsp. salt shopping list
- 3/4 cup flaked coconut shopping list
- 3/4 cup chopped pecans shopping list
How to make it
- 1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred sweet potatoes (about 4 cups). In a large bowl combine eggs, half-and-half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer sweet potato mixture to prepared baking dish. (If desired, cover and refrigerate up to 24 hours.)
- 2. Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. Makes 9 servings.
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