All-Time Favorite Sweet Potato Pudding

All-Time Favorite Sweet Potato Pudding

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Mekell

“A great dish to go with Thanksgiving dinner.”

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Adjust Servings

Original recipe yields 4 side dish servings



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  2. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
  3. Bake in preheated oven until hot and golden brown on top, about 30 minutes.

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Reviews (8)

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This is really yummy and easy to make. I only had a 40 oz can of sweet potatoes though, so I just added a bit extra of all the other ingredients. I also didn't have cloves, so I added some nutmeg instead. I thought it was just a touch too sweet though. Next time I'll probably add a bit of orange juice, to offset the sweetness. And since the recipe didn't say whether or not to drain the sweet potatoes, I drained most of the juice and put in about 1/3 cup. Overall, a fantastic recipe. =)



This recipe is similar to the sweet potato recipe my mother used to make. She is from Barbados and they know how to use sweet potatoes. The difference is in her recipe-- she uses coconut milk (which can be found in a can in most grocery stores in the "ethnic" section instead of milk and we add about a cup of raisins which have been soaking for several weeks in rum! If you don't have that much time, soaking them in rum overnight will work, too! Instead of lemon juice we use lime juice plus using the zest of half of the lime right in the mix. The lime juice gives it a real Caribbean taste. I will substitute all spice or pumpkin spice for the ginger, cloves and cinnamon. This dish sure beats the boring sweet potatoes and marshmallow dish seen in most American homes. Give it a try for something special and different.



This dish was a huge hit at a Thanksgiving-themed potluck. I tweaked it a little by adding 1/8 tsp. of nutmeg. I also garnished it with chopped pecans. I agree with the prior reviewer that the dish is very sweet and I may try the orange juice as well. Definitely a staple for Thanksgiving dinners to come!

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Amount Per Serving (4 total)

  • Calories
  • 564 cal
  • 28%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 100.5 g
  • 32%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 556 mg
  • 22%

Based on a 2,000 calorie diet



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Sweet Potato Casserole VI


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Simple Mashed Sweet Potato Casserole