Sweet Potato Pudding
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 large
Egg1 cup
Sugar1 cup
Milk1 tbsp
Cornmeal (self-rising)1 tsp
Salt1 tsp
Vanilla Extract1 cup
Pecan Halve1 cup
Brown Sugar (packed)Directions:
1
Preheat the oven to 400 degrees F
2
Spray an 8-inch square baking dish with cooking spray
3
On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour
4
Remove and let cool
5
Reduce the oven temperature to 325 degrees F
6
When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth
7
Add the eggs 1 at a time, beating well after each addition
8
Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth
9
Pour the batter into the prepared baking dish
10
Arrange the pecan halves on top of the pudding and top with the brown sugar
11
Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar
12
Bake until the top is browned, about 45 minutes