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Sweet Potato Pudding with Pecan Streusel Topping

  • Intermediate
  • 8 servings
  • 1 hr 30 min
Baking Success Or Baking Mess

Ingredients

Sweet Potato Pudding
3 cups mashed sweet potatoes*
1/2 cup Crown® Lily White® Corn Syrup
1/4 cup brown sugar
1/4 cup sugar
2 tablespoons butter OR margarine, melted
3 eggs
1 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Pecan Streusel Topping
3/4 cup flour
1 cup quick oats
1/2 cup brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup melted butter
1/2 cup chopped pecans

Instructions

Preheat oven to 350°F.


Combine sweet potatoes with syrup, brown sugar, sugar, butter and eggs in a large bowl; beat until smooth. Blend in milk, cinnamon, nutmeg, salt and vanilla.


Pour into a greased 2-1/2 quart casserole dish.


Bake 50 to 60 minutes or until pudding is puffed and set.


Combine all struesel ingredients in medium mixing bowl until well mixed. Sprinkle topping over pudding during last 15 minutes of baking.


*Recipe Note: To make mashed sweet potatoes, peel and cut 2 to 2-1/2 pounds sweet potatoes into 2-inch chunks. Place in a saucepan; cover with water and bring to a boil. Simmer for about 15 minutes, or until potatoes are soft. Drain off water and mash in a mixer or food processor to get a smooth consistency. Cool before using.


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