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Ingredients
| sweet potatoes: 2 lbs |
| unsalted butter: 1/4 cup (melted) |
| eggs: 3 |
| granulated sugar: 1 1/2 cups |
| evaporated milk: 1 12floz can |
| whole milk: 1 cup |
| ground cinnamon: 3/4 tsp |
| allspice: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/2 tsp |
| vanilla extract: 1 1/2 tsp |
| marshmallows: 10 marshmallows |
Sweet Potato Pudding
Credit: AllRecipes
User rating:
"This recipe is very similar to sweet potato casserole, but with shredded sweet potatoes. My mom used to make it at both Thanksgiving and Christmas. She passed away when I was 8, so I when I eat this it reminds me of family holidays of long ago. I hope your family enjoys this!"
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart baking dish.
- Peel and grate the sweet potatoes and mix with melted butter in a large bowl. In a medium bowl, beat eggs with sugar until well mixed. Pour over the sweet potato mixture, and stir in evaporated milk, whole milk, cinnamon, allspice, nutmeg, cloves, and vanilla extract. Mix well to combine all ingredients, and spoon into the prepared baking dish.
- Bake in the preheated oven for 60 to 70 minutes, until the sweet potatoes are tender and the top is lightly browned. Remove dish from the oven and place marshmallows on top of the sweet potatoes. Return to the oven and bake 5 to 10 minutes more, until the marshmallows are lightly browned. Let stand 5 minutes before serving.