Rating: 4.2 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A great dish to go with Thanksgiving dinner.

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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 side dish servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.

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  • 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.

  • Bake in preheated oven until hot and golden brown on top, about 30 minutes.

Nutrition Facts

564 calories; protein 8.7g; carbohydrates 100.5g; fat 15.6g; cholesterol 128.4mg; sodium 555.8mg. Full Nutrition
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Reviews (15)

15 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/16/2008
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. =) Read More
(43)
Rating: 5 stars
12/28/2010
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. Read More
(29)
Rating: 4 stars
11/24/2008
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! Read More
(18)
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Rating: 5 stars
12/10/2008
Heavenly!!! This was a huge hit at Thanksgiving. Very simple; extremely tasty. Will be making again at Christmas as well as throughout the year. Read More
(14)
Rating: 4 stars
11/29/2008
Good recipe. I also used some of the juice from the yams and it came out pretty good. I did triple the recipe and forgot to triple the time so we had this for dessert with cool-whip and everyone loved it! Read More
(9)
Rating: 4 stars
01/04/2010
Not too bad making it for the first time I'm sure it'll turn out better next time! I used regular sugar and fresh sweet potatoes (boiled and peeled). Read More
(9)
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Rating: 4 stars
08/10/2013
Added extra sweet potato and cooked until the top was taught. very Good! Best made in a shallow dish. Read More
(2)
Rating: 5 stars
10/06/2012
I heard about Sweet Potato Pudding on Diners Drive-ins and Dives. Then I looked it up and found this scrumptious recipe on your site thank you and will let you know how it was when I cook it. Blessings to all. Read More
(1)
Rating: 5 stars
12/02/2020
My Grandma use to make the best sweet potato pudding that was sooo delicious. She grated the potatoes by hand. It was authentic old school, country cooking. I wanted to recreate her potato pudding for Thanksgiving, so I gave this recipe a shot. It turned out great after making some modifications. So the biggest change was I used four-9 oz bags of Bird's Eye frozen sweet potatoes, seasoned with brown sugar. I used frozen potatoes for 3 reasons. (1) The frozen potatoes had no artificial flavors or colors (2) The frozen potatoes were similar to grated potatoes in texture once blended and (3) All of the canned potatoes I found were in a syrup. Because the potatoes I used were already lightly seasoned, I used 2/3 cups sugar instead of 1 cup. I added Daily Bread flour to mixture (about 1/8 cup). The flour worked as a binder and I used Daily Bread because that was the brand my Grandma used. Because I used frozen potatoes, I cooked the potato pudding for 2 hours instead of 30 minutes, stirring the mixture every 40 minutes. It turned out perfect and my Stepdad basically ate the whole pan in 2 days (me and my Mom only got ONE small serving a piece SMH). My Mom told me on a scale of 1-10 (with a 10 being my Grandma's pudding), I came in at 7 LOL. I'll take that any day :-). I'm making myself a smaller pan today to go with my dinner for the week. This was a fun recipe to play with. Read More