It is so hard to believe we’ve almost reached the end of October and the holidays are rapidly approaching. So to get started on our holiday menus, I am re-posting my classic Sweet Potato Pudding recipe. Truly more of a sweet potato brulee or custard than a pudding, Pumpkin Pie Spice ensures this dish will become one of your family’s favorite.
A true African-American staple passed down to from our African ancestors, yams or sweet potatoes can be eaten as a side-dish or dessert. The tubers are also good for you because they regulate blood sugar and contain more Vitamin A than almost any other food source.
Sweet Potato Pudding Casserole
1/4 Cup Organic Salted Butter
1/2 Cup Organic Raw Cane Sugar
1 1/2 Tablespoon Organic Agave Syrup
2 Organic Eggs
1/2 tsp Organic Pumpkin Pie Spice
3/4 teaspoon Real Salt
3/4 Cup Organic Half & Half
3/4 Cup Organic Whole Milk
2 1/2 Cups Organic Sweet Potatoes
Preheat oven to 400 degrees. Cream butter and sugar or agave syrup. Mix in eggs, pumpkin pie spice, salt, half & half and milk. Grate sweet potatoes by hand or in a food processor and fold into liquid mixture. Pour into a shallow, 2-quart, buttered baking dish and bake for 1 hour. Serve immediately.