Old Fashioned Sweet Potato Pudding

Along with pumpkin pie and stuffing I was tasked with “sweet potatoes” this year. I’ve never made yam anything (I like to say yam, it’s a fun word) but I thought perhaps teh internets might led me a hand. As it turned out, Badmovie discovered this recipe for Sweet Potato Pudding so he shared it with me. Sweet potatoes? Pudding? Sign me up!


Prep: 10 min Bake: 1 hr
Cost per Serving: 43 cents

Atlanta food scientist Shirley O. Corriher says, “This
is my grandmother’s recipe and it reflects a traditional way of preparing sweet potatoes that was popular among her mother’s generation.” The potatoes are grated raw
(we used a food processor) and baked as a custard, with ginger as the predominant flavor.

Planning Tip: The pudding can be made up to two days
ahead. To reheat, cover and bake in a 325 F oven 35 minutes. Serve hot or at room temperature.

Cook’s Tip: To keep the edges from getting overcooked
before the center is done, stir twice before the custard sets.

2 pounds sweet potatoes (3 large), peeled and cut in chunks
1 cup packed dark-brown sugar
1 cup packed light-brown sugar
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon ground ginger
6 tablespoons yellow cornmeal
2 large eggs
Yolks from 4 large eggs
2 tablespoons vanilla extract
2 cups heavy cream or evaporated milk (not skimmed),
see Note

1. Heat oven to 325 F. Grease a 2 1/2- to 3-quart, 2 1/2- to 3-inch-deep baking dish.

2. In food processor, finely chop sweet potatoes in
batches (you should have about 6 cups). Scrape into a large bowl.

3. Put remaining ingredients, except 1 cup of the cream,
into food processor and process until blended.

4. Pour over sweet potatoes. Add remaining cup of heavy
cream and stir until well blended. Pour into prepared baking dish.

5. Bake 20 minutes, then stir mixture near edge to the middle. Bake 15 minutes longer, then stir again. Bake 25 to 30 minutes longer, until top is lightly browned and custard is firm. Serve hot or at room temperature.

* Serves 12. Per serving: 388 cal, 4 g pro, 54 g car, 18 g fat, 161 mg chol, 324 mg sod.

Exchanges: 1 starch/bread, 2 2/3 fruit, 3 1/2 fat

NOTE If you use evaporated milk instead of heavy cream,
you save 80 calories and almost 12 grams fat per serving.

1. That “casserole dish” may look like a 9×13 baking dish but for Thanksgiving it was a “2 1/2 to 3 inch sided” casserole dish. When I went to put the taters in something I realized I had nothing to put them in as my stuffing, which I had made up earlier, was already in my two biggest casserole dishes. Hrrrm! It worked out just fine in a baking pan.

2. I did not have two kinds of brown sugar but I did have the last little remnants of dark corn syrup from doing pie earlier. I decided ~2TBL dark corn syrup and the rest medium brown sugar would do. It did.

3. The recipe calls for food processing the yams (which are much different to cut than potatoes are, they sort of break rather than slice) but my food processor is impossibly tiny. I was not relishing the idea of processing, dumping out the bowl, processing again, dumping out the bowl etc. and so forth but then TheMan came to the rescue. He heard me say “yam shreds” and he immediately thought “Salad Shooter!” Today I give thanks for Salad Shooters and husbands who gleefully wield them.

4. We mixed all the non-yam ingredients in a blender. See: Impossibly tiny food processor.

5. This is one DELICIOUS sweet potato recipe. Everyone at Thanksgiving dinner loved it and TheMan, who hates yams, had some and liked it. Woah! I think I’ll add this to my recipe rotation.

2008: 70 minutes of cooking versus 30 minutes of cooking is a whole different sleep-in kettle of fish.

2007: Aaaaaany moment now, Christmas can SPRING out of the box and festivate itself everywhere.

2006: I would have had a 3 quart casserole dish…

2005: JSFR: Kame Rice Crunch Crackers (wasabi)

2004: If I hadn’t upended it in the driveway about a year ago.

2003: I did have to go back to work which was a drag but there was only about thirty minutes left in the day and I figured that was doable without fatalities.

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