This is a print preview of "Native Sweet Potato Pudding" recipe.

Native Sweet Potato Pudding Recipe
by James Buel

Native Sweet Potato Pudding
Rating: 4/5
Avg. 4/5 1 vote
Prep time: Native american
Cook time: Servings: 10 Servings

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

  1. Makes 8 to 10 servings
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. 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