Fresh sweet potatoes from the garden prepared this way will become a family favorite. This recipe freezes well, so make enough for two puddings -- Christmas is only a month after Thanksgiving!
- For Sweet Potato Base:
- 3 cups cooked sweet potatoes, mashed
- 1 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup butter
- For Topping:
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/3 cup all purpose flour
- 1 cup chopped nuts, optional
TO MAKE SWEET POTATO BASE: Preheat the oven to 350 degrees F. Grease a baking dish. Combine the sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Place in the prepared baking dish.
TO MAKE TOPPING: Melt 1/2 cup butter. Combine with the brown sugar, flour and nuts.
Cover the sweet potatoes with the topping. Bake uncovered for 30 minutes, and serve.
MAKE-AHEAD TIP: Place the pudding in the freezer (without cooking) until needed. Thaw in the refrigerator. Preheat the oven to 350 degrees F. Bake uncovered for 30 minutes, and serve.
For easy freezer storage, it is a good idea to line a baking dish with aluminum foil before adding the food. Place in the freezer until the food is frozen hard. Remove the baking dish, and store the package in a labeled, dated plastic bag. To serve, simply remove the foil, return the food to the baking dish then thaw in the refrigerator and reheat.
Serving size = 1 cup
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
742 calories; 39g total fat; 185mg cholesterol; 59mg sodium; 95g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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