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Pudding: Sweet Potato Pudding




Source of Recipe


BHG


Recipe Introduction


"Comfort food" could be defined by the warm, soft texture of sweet potato pudding. Each bite is filled with shredded sweet potato, coconut, and pecans.




List of 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


Recipe



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.