I love traditional sweet potato pudding/casserole/souffle recipes but using grated sweet potato instead changes everything! It’s quite old-fashioned and a snap to put together. Everyone loves it and you can also adjust the sugar to make it a bit healthier.
Servings: 5-6Prep Time: 10 minutes Cook Time: 25-35
1 c sugar
pinch of salt
3 c peeled raw sweet potato, grated
1 c evaporated milk
3 Tbsp butter
2 tsp vanilla
1 tsp cinnamon
Shake of cloves, ginger, allspice
Heat oven to 350 degrees. This recipe fits an 8 x 8 pan.
Melt the butter in the pan. You want the butter and pan hot. Mix all ingredients together in a different bowl and stir by hand. Pour into buttery pan and bake at 350 for about 25-45 minutes. When it’s done, the top will be firm.
The recipe can be doubled and cooked in a 9 x 13 pan, and it takes about twice as long to cook. I also add extra vanilla and cinnamon. It can also be shrunk down to one cup potato grated, 1 egg, 1/3 cup sugar, 1/3 cup milk and subsequent ingredients reduced.
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