Sweet Potato Pudding Recipe

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Sweet Potato Pudding
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  1. 1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred sweet potatoes (about 4 cups). In a large bowl combine eggs, half-and-half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer sweet potato mixture to prepared baking dish. (If desired, cover and refrigerate up to 24 hours.)
  2. 2. Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. Makes 9 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.03 Kcal (1595 kJ)
Calories from fat 216.65 Kcal
% Daily Value*
Total Fat 24.07g 37%
Cholesterol 71.29mg 24%
Sodium 155.44mg 6%
Potassium 431.5mg 9%
Total Carbs 38.36g 13%
Sugars 17.71g 71%
Dietary Fiber 4.63g 19%
Protein 6.7g 13%
Vitamin C 2mg 3%
Vitamin A 0.8mg 26%
Iron 1.9mg 10%
Calcium 77.3mg 8%
Amount Per 100 g
Calories 227.72 Kcal (953 kJ)
Calories from fat 129.48 Kcal
% Daily Value*
Total Fat 14.39g 37%
Cholesterol 42.61mg 24%
Sodium 92.89mg 6%
Potassium 257.88mg 9%
Total Carbs 22.93g 13%
Sugars 10.58g 71%
Dietary Fiber 2.76g 19%
Protein 4g 13%
Vitamin C 1.2mg 3%
Vitamin A 0.5mg 26%
Iron 1.1mg 10%
Calcium 46.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
  • 11

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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