Recipe courtesy of Jennifer Garner
Recipe courtesy of Jennifer Garner
Exie Mae Garner's Sweet Potato Pudding
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- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 567
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 3 g
- Sugar
- 100 g
- Protein
- 5 g
- Cholesterol
- 75 mg
- Sodium
- 570 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 567
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 3 g
- Sugar
- 100 g
- Protein
- 5 g
- Cholesterol
- 75 mg
- Sodium
- 570 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Place the sweet potatoes in a large pot of water, cover the pot and bring to a boil. Remove the lid, lower the heat to medium and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and place them in a large bowl. Using a hand-held electric mixer, break up the potatoes. At low speed add the sugar, milk, cinnamon, allspice, nutmeg, cloves, eggs, salt to taste, and combine.
- Butter a 9-by-13-inch casserole dish and pour in the mixture. Smooth the top and bake until the pudding is set, 45 minutes to 1 hour.
- Cover the top of the pudding with marshmallows, change the oven temperature to the broil setting and cook until the marshmallows are brown and fluffy, 3 to 5 minutes.
