Sweet Potato Pudding

Name: Sweet Potato Pudding
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: 4 pounds sweet potatoes (about 5 large), peeled and cut into 1-inch pieces; 1 cup 2% milk; 6 tablespoons butter, softened; 1/2 cup packed brown sugar; 1 large egg; 1-1/2 teaspoons ground cinnamon; 1-1/2 teaspoon vanilla extract; 3/4 teaspoon ground allspice; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 10 large marshmallows, halved lengthwise

Total Time Prep: 40 min. Bake: 45 min.

Yield 12 servings

Test Kitchen Approved

Full of spices and topped with marshmallows, this sweet potato pudding recipe is a simple, soulful recipe that shines on any holiday table.

Ingredients

4 pounds sweet potatoes (about 5 large), peeled and cut into 1-inch pieces
1 cup 2% milk
6 tablespoons butter, softened
1/2 cup packed brown sugar
1 large egg
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoon vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
10 large marshmallows, halved lengthwise

Directions

Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; place in a large bowl.
Beat potatoes until smooth. Add the next 9 ingredients; beat until blended.
Spread into a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, until heated through, 40-45 minutes. Increase oven setting to 425°.
Top casserole with marshmallows. Bake until marshmallows are lightly browned, 3-4 minutes.

Nutrition Facts

2/3 cup: 280 calories, 7g fat (4g saturated fat), 32mg cholesterol, 182mg sodium, 52g carbohydrate (29g sugars, 5g fiber), 4g protein.

My grandmother always served this sweet potato casserole at Thanksgiving. The puffy marshmallow topping gives the dish a festive look, and spices enhance the sweet potato flavor. —Edna Hoffman, Hebron, Indiana

Recipe Creator