Photo by Barbara Damrosch
Sweet potato pudding with pecans is like pumpkin pie without the crust.
6 servings
SERVINGS
Ingredients
- 3 large sweet potatoes, enough to make 3 cups after baking
- 1⁄2 cup unsalted butter (1 stick), divided
- 2⁄3 cup plus 1⁄2 cup dark brown sugar, divided
- 5 large eggs
- 2 tbsp vanilla extract
- 1⁄2 cup milk
- 1 tsp nutmeg
- 1⁄2 tsp ground ginger
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp salt
- 1 cup chopped pecans
- 1 pint heavy cream (optional)
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Bake the sweet potatoes on a baking sheet for 1 hour or until very soft.
- Cool them enough to peel.
- Grease a 2-quart ceramic or glass baking dish with 1 tablespoon of the butter, and melt the rest in a small pan.
- In a mixing bowl, combine the cooked sweet potato, 2⁄3 cup brown sugar, eggs, vanilla, milk, spices, salt, and 3 tablespoons of the melted butter.
- Purée until smooth with a food processor, a mixer, or a food mill.
- Pour into the baking dish and bake until the edges are puffed up and the center is starting to set, 30 to 35 minutes.
- Mix the remaining 1⁄2 cup of brown sugar, the remaining 4 tablespoons of melted butter, and the pecans.
- Sprinkle over the top of the pudding.
- Bake for 30 minutes more, or until the center has solidified and risen.
- Serve your sweet potato pudding warm, and pass cream in a small pitcher, if desired. Try these healthy sweet potato recipes with shallots and learn more about cooking sweet potatoes: Roasted Sweet Potatoes with Bacon and Whole Shallots Spicy Sweet Potato Soup Recipe with Fried Shallots Sweet Potatoes and Shallots to Savor in Winter
A pudding made with sweet potatoes and spices tastes much like pumpkin pie and spares you the extra work of a pastry crust. Fill a crust with it if you’re so inclined, but I like it best topped with a decadent pecan crumble. I provide cream at the table for pouring over the sweet potato pie pudding, but you could alternatively add a dollop of whipped cream or a scoop of vanilla ice cream.
