Maximum Living Sweet Potato Pudding


Maximum Living Sweet Potato Pudding

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Bring a little Southern Charm to your meal tonight!


  • 1 ½ lbs. sweet potatoes ( about 2 large potatoes or 4 cups)
  • 3 eggs, lightly beaten
  • 1 cup half and half
  • ½ cup sugar
  • ¼ cup dark corn syrup
  • ¼ cup yellow cornmeal
  • 2 tbsp melted butter
  • 1 tbsp vanilla
  • ½ tsp salt
  • ¾ cup flaked coconut
  • ¾ cup raisins
  • ¾ cup chopped pecans
  • Pint of whipped cream
  • Confectioner’s sugar


  1. Preheat oven to 300 F. Lightly grease bottom and sides of a 2-quart square baking dish, set aside.  Peel and coarsely shred sweet potatoes into about a total of 4 cups, set aside. Next combine in a large bowl, eggs, half and half, sugar, corn syrup, cornmeal, butter vanilla, nutmeg and salt. Stir in sweet potatoes, ½ cup chopped pecans, ½ cup flaked coconut and ¾ cup raisins, make sure all ingredients are folded in well.
  2. Put sweet potato mixture into baking dish and bake uncovered on middle rack for 1 ½ hours or until knife inserted in center comes out clean, cool on wire rack.
  3. While pudding is cooling down to warm, make whip cream by adding whipping cream and confectioner’s sugar to taste, whip just until gently peaks are formed. Immediately add 1 tablespoon rum flavoring and whip until firm peaks are formed.
  4. Serve pudding warm with a dollop of whipped cream gently sprinkled with remaining coconut and pecans.

Remember, You Can Do it!