Sweet Potato Pudding

Sweet Potato Pudding

20 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
TONIQ
Recipe by  TONIQ

“A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
  2. Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
  3. In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
  4. Bake in preheated oven 40 minutes.

Share It

Reviews (20)

Rate This Recipe
TONIQ
35

TONIQ

This is my recipe. I found using more potatos cuts back on the sweetness just enough.You can also make this ahead of time and just reheat.

MIDGETSINRED
32

MIDGETSINRED

When I tasted this before cooking, I found the flavor to be rather thin and unremarkable. So I added: molasses, lots of cinnamon, nutmeg, ginger and a smidge of rum. With these additions, it was excellent.

writes4me
27

writes4me

I love this dish but for health reasons I did a few things different. I boiled the potatoes first, then skinned them (the skins come off easier that way). I substitued Splenda for the white sugar and added 1/3 cup brown sugar. I also mixed in walnuts and used egg subsitute instead of the real things. For butter I used a Heart Smart brand of butter that really did taste like butter but was made largely with olive oil. The only thing I did allow for us was the miniature marshmellows but not too many. We ate this stuff like it was going out of style and we didn't feel bad afterward. :)

More Reviews

Similar Recipes

Smushed Apples and Sweet Potatoes
(183)

Smushed Apples and Sweet Potatoes

Whipped Sweet Potato Casserole
(124)

Whipped Sweet Potato Casserole

Cinnamon Roasted Sweet Potatoes
(108)

Cinnamon Roasted Sweet Potatoes

Kentucky Bourbon Sweet Potatoes
(60)

Kentucky Bourbon Sweet Potatoes

Sweet Potato, Pear and Pineapple Bread Pudding
(8)

Sweet Potato, Pear and Pineapple Bread Pudding

All-Time Favorite Sweet Potato Pudding
(8)

All-Time Favorite Sweet Potato Pudding

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 543 cal
  • 27%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 97.5 g
  • 31%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 136 mg
  • 45%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sweet Potato, Pear and Pineapple Bread Pudding

>

next recipe:

Cinnamon Roasted Sweet Potatoes