SWEET POTATO PUDDING
12 to 15 servings
This decadent casserole is Megan’s grandmother’s recipe. It is served as a side dish on holidays, but could almost be considered dessert.
Preheat the oven to 350°F. Combine in a medium bowl:
- 4 cups mashed sweet potatoes (from about 3 pounds sweet potatoes)
- ½ cup packed brown sugar
- ½ cup half-and-half or heavy cream
- 4 tablespoons butter, melted
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
Spread the mixture in a 9-inch square baking dish. In another bowl, combine:
- ½ cup packed brown sugar
- ½ cup chopped pecans
- ½ cup shredded coconut
- ⅓ cup all-purpose flour
- 4 tablespoons butter, melted
Sprinkle this mixture on top of the sweet potatoes. Bake until browned on top, about 1 hour. Let cool slightly before serving.