-
-
My review
Sweet Potato Pudding
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 543 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
- Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
- 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.
- Bake in preheated oven 40 minutes.
Nutrition Facts
Per Serving: 543 calories; 14.5 g fat; 97.5 g carbohydrates; 8.1 g protein; 124 mg cholesterol; 214 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2327 Ratings
-
-
-
-
-
Most helpful positive review
11/27/2003
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.
Most helpful critical review
10/22/2006
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...
Most helpful
Most positive
Least positive
Newest
10/22/2006
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...
11/27/2003
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.
11/28/2007
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 suga...
11/27/2002
We have this every year for Thanksgiving, it's a staple. I do add a little cinnamon and nutmeg, also great with miniature marshmallows and crushed pecans as a topping before cooking!
11/22/2004
Excellent dish! I made this for dessert and, after just one spoonful, my wife insisted "you gotta make this for my mother!" One change: I used 3 tbs butter instead of 1/2 cup.
10/18/2005
I liked it, but it was far too sweet and became very clumpy. Don't know what I did wrong.
4/27/2001
This was sooooo good, I couldn't stop myself from finishing it off after dinner.
3/18/2002
Even my kids ate his one! It could be less sweet, but the orange flavor is fantastic!