Sweet Potato Pudding

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.

3 Comments Add yours

  1. This looks really good, and not too sweet.

    Like

    1. Robin Sparks says:

      Thanks! Like you don’t like things too sweet. You could probably reduce the sugar even more and still enjoy it.

      Liked by 1 person

      1. I’m sure I could! I always use less sugar than called for, much to the dismay of some of my sweet-tooth family!

        Like

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