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Sweet Potato Pudding

Submitted by: | Source: Home Cooking with Trisha Yearwood

Sweet Potato Pudding
2010-06-05 Other
4 5

This has lots of flavor and its a great side dish at Thanksgiving. This dish can also be topped with whipped cream and eaten as dessert.

  • Servings: 8
  • Prep Time: 1 hour 15 min
  • Cook Time: 45 minutes
  • Total Time: 2 hours


2½ lbs (about 3) Medium Sweet Potatoes
½ cup (1 Stick) Butter, room temperature
2 Large Eggs
1 Tbsp Self-rising Cornmeal
1 cup Sugar
½ cup Milk
¼ tsp Salt
1 tsp Vanilla Extract
1 cup Pecan Halves
½ cup Packed Brown Sugar


Preheat oven to 400F. Spray and 8-inch square baking dish with cooking spray.

On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. Remove and let them cool. Reduce oven heat to 325F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs, one at a time, beating well after each addition. Add the cornmeal, sugar, milk, salt, and 1/2 teaspoon vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding in even rows and top with brown sugar. Sprinkle the remaing 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake for 45 minutes, or until the top is browned. Note: The top of this pudding should be browned, but watch to amke sure you don't burn the pecans.