Shredded Sweet Potato Pudding
Delight your taste buds with this decadently comforting Shredded Sweet Potato Pudding! Perfectly sweet and spiced, this easy-to-make dessert combines tender shreds of fresh sweet potato with a luscious blend of cinnamon, nutmeg, and vanilla. Lightly caramelized with a duo of granulated and brown sugar, the pudding is baked to golden perfection, offering a delightfully rich and creamy texture. Optional add-ins like raisins and chopped pecans add a pop of sweetness and crunch, making it a customizable treat for any occasion. Ready in just over an hour, this crowd-pleaser serves as the ultimate warm dessert or a unique fall-inspired side dish. Serve it with whipped cream or a drizzle of maple syrup for an extra indulgent finish! Perfect keywords: sweet potato pudding recipe, easy comfort food, baked dessert, fall recipes, holiday side dish.
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 4 tablespoons unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup raisins (optional)
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or similar-sized casserole dish.
Peel the sweet potatoes and shred them using a box grater or food processor. Set aside.
In a large mixing bowl, melt the butter in the microwave or over low heat. Allow it to cool slightly.
Whisk the granulated sugar, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt into the melted butter until the mixture is well-combined and slightly frothy.
Fold the shredded sweet potatoes into the wet mixture, ensuring the sweet potato shreds are evenly coated.
If using raisins or chopped pecans, gently fold them into the mixture at this stage.
Pour the mixture into the prepared baking dish and spread it out evenly.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the pudding is set and lightly golden on top.
Allow the pudding to cool for about 10 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or a drizzle of maple syrup.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 268.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 639 mg | 49% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
