Today I’m sharing my family’s recipe for grated sweet potato pudding that’s been a regular feature on many of my Thanksgiving and Christmas tables.
At first glance, this may look like the traditional sweet potato casserole that is ubiquitous on almost every southern Thanksgiving table, but the difference is in the texture. It’s made by grating raw sweet potatoes, mixing in some ingredients, and then baking it.
I really don’t know why it’s called sweet potato pudding, but that’s what my mom and my grandmother called it.
This photo of my grandparents was taken in 1962 at one of those holiday meals, and I will have to give credit to my grandmother for creating this recipe. But I’m sure a very similar recipe has graced many southern tables for many decades.
If you have only had the other kind of sweet potato casserole that’s made from mashed cooked potatoes, you may want to give this one a try.
STEPS IN MAKING GRATED SWEET POTATO PUDDING
First, you will need 3 medium sized sweet potatoes. Rinse and peel the potatoes.
Using a box grater, grate the raw sweet potatoes in a large mixing bowl.
In the same bowl, add sugar, milk, eggs, spices, vanilla flavoring and stir it all together.
Pour the mixture into a greased casserole dish and bake in a preheated 350 degree oven for 30 minutes.
In the meantime, mix together the pecan crumb topping and spread it on top of the partially baked pudding. Continue to bake for another 30 minutes.
Remove from the oven and serve warm.
Oh, lawd! Nothing says Thanksgiving or Christmas to me more than this sweet potato pudding! It has been a regular fixture on so many holiday tables in my life.
Although it may look like a dessert, it is served as a side dish and is a perfect accompaniment to almost any meat.
It really is delicious, and I hope you give it a try! And if you do, please come back to give it a rating!
Grated Sweet Potato Pudding
A delicious holiday side dish that's made with grated sweet potatoes. The pecan topping really puts it over the top!
Ingredients
- 3 cups sweet potato peeled and grated
- 3/4 cup granulated sugar
- 1/4 cup butter melted
- 1 12 ounce can evaporated milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- 2 large eggs lightly beaten
Pecan Topping
- 2 tablespoons butter melted
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 3/4 cup pecans in pieces
Instructions
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Preheat oven to 350 degrees.
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Grease a medium sized baking or casserole dish.
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In a large bowl, mix the grated sweet potatoes with the sugar, melted butter, eggs, milk, vanilla extract, and spices.
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Pour all of the above into a greased baking dish.
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Bake for 30 minutes. Remove from the oven, add the pecan topping, and continue to bake for an additional 30 minutes.
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Serve warm.
To make the pecan topping
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In a small bowl, mix together the flour, brown sugar, melted butter, and the pecan pieces.
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Place the pecan topping on the sweet potato pudding after it has baked for 30 minutes.
If you are a big fan of sweet potatoes, you may like my SWEET POTATO PIE SMOOTHIE recipe.
And if you’re looking for more holiday recipes, here is an awesome recipe for roast beef from my friend Julie who blogs at Redhead Can Decorate.
I think some roast beef is in my near future!
This looks so good, I will have to try it for the next holuday. I have just moved back to the USA from the UK a few months ago. The first year I was there, I made a Thanksgiving dinner for my husband’s family. I made a sweet potato casserole and it did not go over very well at all. It seems the Brits don’t like savory and sweets served together in a meal. Sweets are for deserts (puddings). You mentioned you didn’t know why it was called a pudding, Most deserts are called puddings where I lived. Is your grandmother from the UK?
This sounds so good Jane. My husband is a huge fan of candied sweet potatoes but I don’t really love the marshmellows… Now your recipe is something I think I can get behind and it will earn me some brownie points with the hubby. Thanks!
Sounds yummy Jane! I hope you and Leo have the happiest of happy holidays!
Jane, I made the sweet potato pudding for my family for Thanksgiving. Normally, we have candied yams (always a must from my dear mother-in-law) & sweet potato souffle, but I made your recipe. It was so good! I like the texture of it so much better than souffle and the topping was a yummy addition. The recipe is a keeper for me. Thanks for always sharing. Pam
I love the idea of a crumbled pecan topping, Jane! Yummo!! Believe it or not, we eat sweet potatoes in the North, too! Ha ha! I love the photo of your grandparents, too! I can’t wait to try this next week. Happy Thanksgiving!
Yum! I’m going to make this dish for Thanksgiving! QUESTION? Who did the
drawing of your beautiful home that is shown at the top of your homepage?
I am going to make this for Thanksgiving! Thanks for the recipe, Jane.
I will be making this and in the same French White baking dish you have!!!
Those white baking dishes have served me well over the years!
Roast Beef!!! I’m 81, live in the south and I’ve never had roast beef like this. Wow! Will try it in the near future and for Thanksgiving it will be your grandmother’s sweet potatoes. You have a wonderful blog.
Patricia in TN
I know! I can’t wait to try Julie’s recipe for roast beef!
Oh my, I just have to try this dish. I am from South Africa and Christmas time is Summer time here, but I must make this dish.
KInd regards
Let me know how you like it, Gerolene!