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Sweet Potato Pudding

Here is a perfect dessert for this time of year. Make sure to leave room to enjoy this tasty treat.


1 & 1/2 pound sweet potatoes (about 1 -2 large)
3 eggs, lightly beaten
1 cup half and half
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 tbl butter, melted
1 tbl vanilla
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup flaked coconut
3/4 cup chopped pecans


1. Preheat oven to 300 degrees, lightly grease a 2 quart square baking dish.
2. Peel and coarsely shred the sweet potatoes ( about 4 cups). In a large bowl, combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in the sweet potatoes and 1/2 cup of the coconut and pecans (combined). Transfer to dish (if desired at this point, cover and chill up to 2 hours).
3. Bake uncovered 1 hour. Sprinkle with remaining coconut and pecans. Bake uncovered for an additional 30 minutes more, or until a knife inserted near center comes out clean.
4. Cool about 30 minutes on a wire rack before serving...serv warm.

***9 servings