Description
A rich and custardy baked sweet potato pudding, spiced with cinnamon, nutmeg, and cloves, and sweetened with brown sugar and molasses.
Ingredients
Scale
1 cup butter (softened)
1 cup brown sugar
½ cup molasses
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 12 ounce can evaporated milk
4 sweet potatoes (peeled and grated)
Whipped cream and chopped pecans for garnish (optional)
Instructions
- Step 1: Preheat the oven to 350 degrees and grease a 9×13 baking dish with nonstick cooking spray.
- Step 2: Beat together the softened butter, brown sugar, and molasses in a large bowl until smooth.
- Step 3: Add the ground cinnamon, nutmeg, cloves, and salt, and mix to combine.
- Step 4: Beat in the eggs and vanilla extract until well combined.
- Step 5: Add the evaporated milk and beat until the mixture is fully incorporated.
- Step 6: Fold in the grated sweet potatoes until they are evenly distributed.
- Step 7: Spread the mixture into the prepared pan.
- Step 8: Bake in the preheated oven for one hour, until the top of the casserole is golden brown.
Notes
Serving with whipped cream and chopped pecans is optional but recommended.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American