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Native Sweet Potato Pudding
Ingredients
- 3 cups canned sweet potatoes, drained and mashed
- 1 cup sugar
- 4 tablespoons butter, softened
- 2 eggs, slightly beaten
- 1 cup pecans chopped
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Topping:
- 1 cup packed light brown sugar
- 1 cup roasted chopped pine nuts
- 1/2 cup all-purpose flour
- 1 stick butter, melted
- Pinch of salt
Directions
- Makes 8 to 10 servings
- Preheat the oven to 350 degrees.
- Combine the sweet potatoes, sugar, butter, eggs, pecans, milk and vanilla in a mixing bowl and mix until smooth. Pour the mixture into an 8- by 8-inch buttered baking dish.
- In another mixing bowl, combine the brown sugar, the pine nuts, flour, butter and salt to make the topping. Spoon the topping over the sweet potato mixture. Bake for one hour
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