Sweet Potato Pudding

By DrChef

Makes: 9 servings Prep: 25 minutes Chill: up to 24 hours Bake: 1-1/2 hours Cool: 30 minutes Nutrition Facts: Servings Per Recipe 9 servingsCalories307, Total Fat (g)16, Saturated Fat (g)6, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)2, Cholesterol (mg)87, Sodium (mg)172, Carbohydrate (g)37, Total Sugar (g)19, Fiber (g)3, Protein (g)5, Vitamin C (DV%)2, Calcium (DV%)6, Iron (DV%)6, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1-1/2 lb. sweet potatoes (1 to 2 large)
• 3 eggs, lightly beaten
• 1 cup half-and-half or milk
• 1/2 cup sugar
• 1/4 cup dark corn syrup
• 1/4 cup yellow cornmeal
• 2 Tbsp. butter, melted
• 1 Tbsp. vanilla
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 3/4 cup flaked coconut
• 3/4 cup chopped pecans

Details

Servings 9
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred 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 sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer sweet potato mixture to prepared baking dish. Cover and refrigerate up to 24 hours. 2.Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. Makes 9 servings. To serve right away:Chilling step may be omitted