Recipe

Sweet Potato Pudding Recipe

Add Step-by-Step Photos	Coffeebean53 / All my dishes 1 year, 1 month ago This recipe was an easy way to introduce a new way of using a vegetable that my grandkids wouldn't eat as a side but love as a dessert. Photo courtesy of photobucket.com Prep:25m Cook:90m Servings:9	Coffeebean5
	easy southern

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Ingredients

1-1/2 lb. Sweet potatoes (1 to 2 large)

3 eggs, lightly beaten

1 cup half-and-half or milk

1/2 cup sugar

1/4 cup dark corn syrup

1/4 cup yellow cornmeal

2 Tbsp. Butter, melted

1 Tbsp. Vanilla

1/2 tsp. Ground nutmeg

1/4 tsp. Salt

3/4 cup flaked coconut

3/4 cup chopped pecans

Directions

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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