This Twice Baked Sweet Potato Pudding recipe is perfect for Thanksgiving or any fall special occasion.
If you know me at all, you know that I have a pretty serious love affair with sweet potatoes. When I saw this month’s recipe redux theme, a food memory for which you are thankful, I reminisced over one of my favorite treats from my grandma’s kitchen. I loved waking up to the thick cinnamon-sweet aroma of sweet potatoes baking into what grandma called “tater bread.”
Now before you start thinking about loaf pans and flour, there’s no actual bread involved. Grandma’s tater bread was more like a baked sweet potato pudding. It was a blend of pureed sweet potatoes, sugar, butter, eggs and milk baked until the edges turned golden brown. Simple and delicious.
Although my grandma is not able to walk me through how she made her original “tater bread” today, I am grateful to have spent time with her learning. If only I’d known how valuable that time was as a child – I would have taken notes.
The version of the recipe I’m sharing today is a little lighter. Instead of a stick of butter, three tablespoons does the trick. Roasting brings out the natural sugars in the sweet potatoes, so I cut the sugar in half.
As a Carolina girl, I’m partial to North Carolina sweet potatoes. The thin skin and sweet flesh make them perfect for roasting.
I make this dish every Thanksgiving and Christmas and anytime I have some extra mashed sweet potatoes hanging out in the fridge.
Take a trip down memory lane with the rest of the Recipe Redux crew. But before you go, tell me… what food memory are you thankful for?
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