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Sweet Potato Pudding is a real treat as a side dish or a dessert for a holiday meal. It is also referred to as sweet potato casserole, and there are many of the same ingredients in both dishes.
Sweet potatoes are a staple to have on hand during the fall and holiday seasons. They are packed with nutrition, and delicious simply baked or roasted and topped with butter, a drizzle of honey and a little cinnamon.
They pair well with slices of baked ham, and roasted chicken or turkey. They can be mashed and served with other vegetables like roasted Brussels sprouts and glazed onions.
You can make also sweet potato fries in the oven for a healthy alternative in place of traditional French fries. Wines that go well with sweet potato fries include a spicy Australian shiraz or a deep red Merlot.
Sweet potatoes are the main ingredient in some amazing desserts like sweet potato pie, sweet potato bread, sweet potato custard, and there is even sweet potato ice cream. They are naturally sweet and can be blended with sugar and cream to whip up something delicious.
A good Sweet Potato Pudding recipe is a must in anyone’s recipe collection. This recipe is very easy to make and can be whipped up in a mixer or the food processor. The heavy cream will add an extra layer of creaminess and bring out the sweetness in the sweet potatoes. The contrast between the grated lemon peel and the brandy adds a little holiday spirit to the dish as well.
This Sweet Potato Pudding recipe is very versatile, and you can add your favorite ingredients to make it your own. Toppings like marshmallows, or a sweet candied pecan praline topping that is mixed with brown sugar, chopped pecans, and butter can add a little more flavor to the recipe.
You can make this recipe a little sweeter by adding orange juice to the mixture and substitute the heavy cream with condensed milk. To this mix, add some cinnamon, allspice, and nutmeg. Using salted butter should balance out the mixture. You can also include some chopped pecans and mix them into the dish. This recipe takes like a unique version of sweet potato pie without the crust.
It’s a great idea to save some of this mixture and make a pie. Don’t forget to add a little whipped cream for an extra special treat.
This Sweet Potato Pudding will be the dish everyone wants during the holidays. It should be a hit at Thanksgiving and through the holidays, but it’s also an ideal and nutritious side dish to serve anytime through the fall.
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- 2½ pounds sweet potatoes (boiled, drained and peeled)
- 6 Tablespoons unsalted butter or margarine (at room temperature)
- 2 large eggs
- ¼ cup heavy cream
- 1 Tablespoon brandy (optional)
- ½ teaspoon freshly grated lemon peel
- ¼ teaspoon each salt and pepper.
- Heat oven to 375°F.
- Grease a shallow 1½ quart baking dish.
- Break up potatoes and puree in a food processor or mash by hand with 5 Tablespoons of the butter.
- Add eggs and remaining ingredients except 1 Tablespoon butter; mix until well-blended.
- Spread evenly in baking dish; dot with remaining butter.
- Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.