Sweet Potato Pudding
15m prep 1h 0m cook 1h 15m ready
12 to 15 servings This decadent casserole is Megan’s grandmother’s recipe. It is served as a side dish on holidays, but could almost be considered dessert.
Ingredients
- 4 cups mashed sweet potatoes (from about 3 pounds sweet potatoes)
- ½ cup packed brown sugar
- ½ cup half-and-half or heavy cream
- 4 tablespoons butter, melted
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup packed brown sugar
- ½ cup chopped pecans
- ½ cup shredded coconut
- ⅓ cup all-purpose flour
- 4 tablespoons butter, melted
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 cups mashed sweet potatoes (from about 3 pounds sweet potatoes)
- ½ cup packed brown sugar
- ½ cup half-and-half or heavy cream
- 4 tablespoons butter, melted
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup packed brown sugar
- ½ cup chopped pecans
- ½ cup shredded coconut
- ⅓ cup all-purpose flour
- 4 tablespoons butter, melted
Let's Cook
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Step 1.
Preheat the oven to 350°F. Combine in a medium bowl: 4 cups mashed sweet potatoes (from about 3 pounds sweet potatoes); ½ cup packed brown sugar; ½ cup half-and-half or heavy cream; 4 tablespoons butter, melted; 2 large eggs; 1 teaspoon ground cinnamon; 1 teaspoon vanilla; ½ teaspoon salt
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Step 2.
Spread the mixture in a 9-inch square baking dish. In another bowl, combine: ½ cup packed brown sugar; ½ cup chopped pecans; ½ cup shredded coconut; ⅓ cup all-purpose flour; 4 tablespoons butter, melted
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Step 3.
Sprinkle this mixture on top of the sweet potatoes. Bake until browned on top, about 1 hour. Let cool slightly before serving.
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