This Twice Baked Sweet Potato Pudding recipe is perfect for Thanksgiving or any fall special occasion.
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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.
Twice Baked Sweet Potato Pudding
- 1-1½ lbs. sweet potatoes (about 3 medium)
- 2 eggs
- ½ cup milk
- 3 tbsp butter, softened
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Prepare a small casserole dish with cooking spray, butter or oil to prevent sticking. Set aside.
- Roast the potatoes at 400°F for an hour, or until fork tender. Remove the potatoes from the oven. Reset the oven to 350°F.
- Once cool enough to handle, peel and lightly mash the sweet potatoes in a medium mixing bowl.
- Using a hand mixer or heavy whisk, mix the softened butter into the mashed sweet potatoes until well blended.Add the remaining ingredients to the sweet potatoes. Mix until smooth. Pour the sweet potato pudding mixture into the prepared casserole dish.
- Bake at 350ºF for 35 minutes or just until a fork inserted in the center comes out clean. Serve warm as is or with a drizzle of maple syrup and pecans.
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?