Old-Fashioned Grated Sweet Potato Pudding
A true Southern classic. This is no diet dish; it's both very rich and very sweet. Even though it's sweet enough to be a dessert, it's meant to be a side dish to compliment a saltier main dish such as baked ham.
A true Southern classic. This is no diet dish; it's both very rich and very sweet. Even though it's sweet enough to be a dessert, it's meant to be a side dish to compliment a saltier main dish such as baked ham.
- 1 large egg
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1 cup heavy cream
- 2 teaspoons ground ginger
- 1/2 cup light brown sugar packed
- 1/2 cup dark brown sugar packed
- nonstick cooking spray
- 2 large egg yolks
- 1 pound sweet potatoes (2 large or 3 small); peeled and cut into chunks
- 3 tablespoons cornmeal
- Carbohydrate 47.5392025014725 g
- Cholesterol 1305.49625002597 mg
- Fat 33.4211870303304 g
- Fiber 1.94075263792606 g
- Protein 18.5952294023019 g
- Saturated Fat 13.3997420827114 g
- Serving Size 1 1 Serving (215g)
- Sodium 103.037350449049 mg
- Sugar 45.5984498635464 g
- Trans Fat 1.49868458828014 g
- Calories 564 calories
Step-by-step
- Preheat oven to 325 degrees F.
- Coat a 9x6x3-inch casserole with cooking spray.
- Finely chop sweet potatoes to texture of large rice in several batches in food processor, pulsing machine on and off (or finely grate by hand).
- Combine sweet potatoes, brown sugars, salt, ginger and cornmeal in large mixing bowl. Stir in egg, egg yolks, cream and vanilla.
- Transfer to casserole. Bake for 15 minutes.
- Stir from outside to middle. Bake 10 minutes longer; stir again.
- Bake until lightly browned and just set, about 15 to 25 minutes longer (for a total of about 40 to 50 minutes).
- Serve hot or at room temperature, plain or topped with cream.
Pulsing the Potatoes
Achieving the correct density requires a food processor fitted with a standard metal blade, running it in short bursts rather than continuous operation. Pulsing prevents the raw root vegetables from releasing excess water, maintaining the grain size of large rice grains. Grating by hand on the fine teeth of a box grater yields a similar fibrous structure if no appliance is available. This mechanical breakdown exposes starches that thicken the heavy cream and eggs during the baking phase without requiring added starches beyond the cornmeal.
Managing the Heat
Operating the oven at a moderate 325 degrees Fahrenheit ensures the dairy proteins coagulate gently alongside the egg yolks and whole egg. Heavy cream possesses a high fat content that curdles if subjected to rapid, high-heat convection. Stirring the mixture twice during the first twenty-five minutes redistributes the heat away from the edges of the casserole dish, preventing premature scrambling of the eggs nearest the metal walls.
Reading the Set
Visual inspection serves as the primary gauge for doneness since insertable thermometers cannot measure custard-like starch sets accurately. Look for a light golden-brown surface crust and edges that pull slightly away from the 9x6x3-inch ceramic or glass vessel. The center should wobble slightly like a baked pudding rather than slosh like liquid cream, firming further upon resting at room temperature.
