| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 cups baked sweet potatoes pulp, scooped from the skin
- 1/2 cup packed light or dark brown sugar
- 4 large eggs
- 1/3 cup milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure vanilla extract
- 1 tablespoon corn syrup, preferably dark
- 1 tablespoon light or dark rum
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Praline topping, recipe follows
- 1/2 cup chopped pecans
- 1/4 cup chopped crystallized ginger
- 1/4 cup packed light or dark brown sugar
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
- With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
- Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
- In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 272 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 109 mg |
| Sodium | 222 mg |
Reviews
Being a northerner and one of these people who have trouble using the words “sweet potatoes” and “marshmallows“ in the same sentence, I didn’t like this as a side dish. Instead I served it as desert and it was very well received.
Love it!! This recipe is excellent. The rum really gives it a different flavor than your traditional sweet potato pudding recipes. I knew it was good when I saw that the corn syrup was used. We typically use this candied yams.
My husband and family love this dish!! I had to make a double batch — one for my husband,and one for the rest of the family. Then crystallized ginger in the praline topping gives it a little extra kick that’s really great!!!
-Kristin
Columbia, MD
This is my mother’s basic recipe from North Carolina. Ways to change it include some shredded coconut. Kids go wild over toasting marshmellows on it during the last 10 minutes. It really can’t go wrong.
It was not hard to make and delicious. The ginger gives it a kick and this dish will for sure stand-out among the candied yams and marshmellow souffles. I can’t wait to make it next Thanksgiving…or sooner.
Perfect! Easy to make, and it turned out amazing. Very light and creamy. My family loved it and I received tons of compliments.
Very tasty and super easy! HIGHLY recommended!!!
it was great
Perfect! Everyone loved it. Definately a keeper! The ginger is a nice added flavor.
IT WAS THE BEST I HAD SINCE I WAS A CHILD