Southern Sweet Potato Pudding
A classic comfort food that highlights the natural sweetness of sweet potatoes, topped with a crunchy pecan crumble, perfect for dessert or a side dish.
Ingredients
Main ingredients
- 2 cups sweet potatoes Boiled or baked until tender
- 1 cup evaporated milk
- 2 large eggs Beaten
- 1 cup brown sugar Packed
- 1 cup pecans Chopped
- 1/2 cup butter Melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil or bake sweet potatoes until tender, then peel and mash them.
- In a mixing bowl, combine the mashed sweet potatoes with evaporated milk, eggs, vanilla, and salt until smooth.
- Pour the mixture into a greased baking dish.
Creating the Topping
- In another bowl, mix brown sugar, chopped pecans, and melted butter to create the crumble topping.
- Sprinkle the pecan mixture over the sweet potato mix in the baking dish.
Baking
- Bake for about 45 minutes or until the top is golden brown and the pudding is set.
Serving
- Serve warm as a side dish or dessert.
Notes
For the best flavor, serve warm with whipped cream or vanilla ice cream. To store leftovers, let cool, cover, and refrigerate for up to 3 days. Reheat before serving.