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Ingredients
| sweet potatoes: 1 lb |
| eggs: 3 |
| half and half cream: 1 cup |
| granulated sugar: 1 cup |
| light corn syrup: 1/4 cup |
| cornmeal: 1/4 cup |
| unsalted butter: 2 tsp |
| vanilla extract: 1 tsp |
| ground nutmeg: 1/2 tsp |
| salt: 1/4 tsp |
| canned coconut milk: 3/4 cup |
| pecans (chopped): 3/4 cup |
Sweet potato pudding
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred sweet potatoes (about 4 cups). In a large bowl combine eggs, half-and-half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer sweet potato mixture to prepared baking dish. Cover and refrigerate up to 24 hours.
2.Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. Makes 9 servings.
To serve right away:Chilling step may be omitted