Sweet Potato Pudding

Ted heard some folks talking about this recipe on NPR, and he asked me if I would make it instead of the candied yams that I usually make for Thanksgiving. So, trying my best to be a good wife, I said yes. Guess what? They were a HIT! Everyone loved them, with the possible exception of me, since I don’t like sweet potatoes, but I liked them more than any other sweet potatoes I’ve ever had before, so that’s saying something. It was decided that I will be bringing this recipe from now on. So, if you make sweet potatoes for Christmas, grab this recipe. If not, grab it and save it for your next sweet potato opportunity. Seriously, people raved. I’ve copied and pasted this from this site, so the notes are not mine.

OLD-FASHIONED SWEET-POTATO PUDDING

Prep: 10 min Bake: 1 hr Cost per Serving: 43 cents

Atlanta food scientist Shirley O. Corriher says, “This is my grandmother’s recipe and it reflects a traditional way of preparing sweet potatoes that was popular among her mother’s generation.” The potatoes are grated raw (we used a food processor) and baked as a custard, with ginger as the predominant flavor. Planning Tip: The pudding can be made up to two days ahead. To reheat, cover and bake in a 325 F oven 35 minutes. Serve hot or at room temperature. Cook’s Tip: To keep the edges from getting overcooked before the center is done, stir twice before the custard sets.

2 pounds sweet potatoes (3 large), peeled and cut in chunks
1 cup packed dark-brown sugar
1 cup packed light-brown sugar
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon ground ginger
6 tablespoons yellow cornmeal
2 large eggs
Yolks from 4 large eggs
2 tablespoons vanilla extract
2 cups heavy cream or evaporated milk (not skimmed)
1. Heat oven to 325 F. Grease a 2 1/2- to 3-quart, 2 1/2- to 3-inch-deep baking dish.

2. In food processor, finely chop sweet potatoes in batches (you should have about 6 cups). Scrape into a large bowl.

3. Put remaining ingredients, except 1 cup of the cream, into food processor and process until blended.

4. Pour over sweet potatoes. Add remaining cup of heavy cream and stir until well blended. Pour into prepared baking dish.

5. Bake 20 minutes, then stir mixture near edge to the middle. Bake 15 minutes longer, then stir again. Bake 25 to 30 minutes longer, until top is lightly browned and custard is firm. Serve hot or at room temperature.

I’m not sure what happened, if it’s my oven, or the fact that I put this on top of a baking sheet to cook, so it wouldn’t spill all over my oven, or if I used a dish that was deeper than the one they suggested, but this took a LOT longer to set than the recipe said it should. Their time was about an hour, and it took almost two hours before the center was done and not soupy. I was scared it was going to be ruined, but happily, it was tres’ delicious. Enjoy!