Best 11 Shredded Sweet Potato Pudding Recipes

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Are you looking for a delectable and comforting dessert that can warm your soul and satisfy your sweet cravings? Look no further than the shredded sweet potato pudding. This alluring pudding, often regarded as a Southern classic, combines the natural sweetness of sweet potatoes with rich, creamy spices and fragrant vanilla to create a harmonious blend of flavors. As you indulge in this ethereal dessert, you'll be captivated by its velvety texture, reminiscent of a warm embrace, and the delicate aroma that fills the air.

Let's cook with our recipes!

GRATED SWEET POTATO PUDDING



Grated Sweet Potato Pudding image

This recipe is very similar to sweet potato casserole, but with shredded sweet potatoes. My mom used to make it at both Thanksgiving and Christmas. She passed away when I was 8, so I when I eat this it reminds me of family holidays of long ago. I hope your family enjoys this!

Provided by Mmmmmomma

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Yield 8

Number Of Ingredients 12

2 pounds sweet potatoes
¼ cup unsalted butter, melted
3 eggs
1 ½ cups white sugar
1 (12 fluid ounce) can evaporated milk
1 cup whole milk
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 ½ teaspoons vanilla extract
10 large marshmallows

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart baking dish.
  • Peel and grate the sweet potatoes and mix with melted butter in a large bowl. In a medium bowl, beat eggs with sugar until well mixed. Pour over the sweet potato mixture, and stir in evaporated milk, whole milk, cinnamon, allspice, nutmeg, cloves, and vanilla extract. Mix well to combine all ingredients, and spoon into the prepared baking dish.
  • Bake in the preheated oven for 60 to 70 minutes, until the sweet potatoes are tender and the top is lightly browned. Remove dish from the oven and place marshmallows on top of the sweet potatoes. Return to the oven and bake 5 to 10 minutes more, until the marshmallows are lightly browned. Let stand 5 minutes before serving.

Nutrition Facts : Calories 435.2 calories, Carbohydrate 74.5 g, Cholesterol 101.8 mg, Fat 12.4 g, Fiber 3.6 g, Protein 8.6 g, SaturatedFat 7 g, Sodium 199.6 mg, Sugar 53.8 g

SHREDDED SWEET POTATO PUDDING



Shredded Sweet Potato Pudding image

When I first saw this recipe demonstrated on a cooking program on Food Network, I had to copy it down to try for Thanksgiving. I have since made this several times for holiday meals and received many compliments. I have to warn you - this is no diet dish. This is very rich and very,very sweet. Even though this is sweet enough to be a dessert, this is meant to be a side dish to compliment a saltier main dish - such as a baked ham. I imagine you could try using shredded carrots as well, but I have yet to do so. (Adapted from "Calling all Cooks" where this was called Mama Lane's Sweet Potato Pudding and was shared guest Jim Brown.) Servings are all relative to how big a portion your guests scoop up - some years I have had less yield. I have successfully doubled this recipe when needed.

Provided by HeatherFeather

Categories     Vegetable

Time 1h45m

Yield 9 serving(s)

Number Of Ingredients 6

3/4 cup granulated sugar
3 tablespoons sweet unsalted butter, melted & cooled slightly
1 cup milk (skim is OK)
1 large egg
2 cups fresh raw sweet potato, peeled and shredded
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • If you haven't already done so, peel sweet potatoes, cut into large chunks and run through the shredder of your food processor.
  • Combine the sugar, egg, butter, milk, and vanilla with a whisk.
  • Stir in shredded sweet potato and turn into a medium sized greased casserole dish.
  • Bake, uncovered, for 1-1 1/2 hours, stirring every 20 minutes or so or until brown on top and bubbly- do not overbake.

SWEET POTATO PUDDING



Sweet Potato Pudding image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the baking dish
2 1/2 pounds medium sweet potatoes (about 3), poked with a fork
1/2 cup (1 stick) butter, room temperature
2 large eggs
1 cup sugar
1/2 cup milk
1 tablespoon self-rising cornmeal
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecan halves
1/2 cup packed brown sugar

Steps:

  • Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
  • On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes.

SWEET POTATO PUDDING



Sweet Potato Pudding image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

2 1/2 cups baked sweet potatoes pulp, scooped from the skin
1/2 cup packed light or dark brown sugar
4 large eggs
1/3 cup milk
2 tablespoons unsalted butter, melted
2 tablespoons pure vanilla extract
1 tablespoon corn syrup, preferably dark
1 tablespoon light or dark rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Praline topping, recipe follows
1/2 cup chopped pecans
1/4 cup chopped crystallized ginger
1/4 cup packed light or dark brown sugar
2 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
  • With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
  • Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
  • In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.

SWEET POTATO PUDDING



Sweet Potato Pudding image

"I've made this recipe for the holidays for years," says Boise, Idaho's Trisha Kruse. "I came up with this low-fat version and nobody noticed the difference!" Trisha's family prefers this dish served cold, but feel free to try it warm!

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 8 servings.

Number Of Ingredients 11

2 pounds sweet potatoes (about 4 medium)
1 cup fat-free milk
1/2 cup egg substitute
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup raisins
2 teaspoons grated orange zest
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
8 tablespoons fat-free whipped topping in a can

Steps:

  • Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender. , Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange zest, pumpkin pie spice, vanilla and salt until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.

Nutrition Facts : Calories 205 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

STIR-FRIED SWEET POTATOES



Stir-Fried Sweet Potatoes image

In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: "I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter," he wrote. Here, he uses the machine to chop and grate vegetables, cutting down on prep time (and any possibility of shredding your knuckles on a box grater). The end result is a quick side dish, full of flavor from the ginger and soy sauce.

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 scallions, trimmed and cut into 1-inch pieces
2 garlic cloves
1 piece fresh ginger (1-inch long), peeled
1 small fresh hot chili (like jalapeño or Thai), stem and seeds removed
1 1/2 pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks
3 tablespoons peanut oil
Salt
Freshly ground black pepper
1 tablespoon soy sauce, more for serving

Steps:

  • Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.
  • Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
  • Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 509 milligrams, Sugar 8 grams

BAKED SWEET POTATO PUDDING



Baked Sweet Potato Pudding image

I always have lots of leftover sweet potatoes, but when I make this, they're gone faster than you can say "Thanksgiving!" Any ice cream flavor will do, though vanilla bean seems to be an ideal companion. -Joyce Welling, Swanton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

4 cups mashed sweet potatoes
1/2 cup heavy whipping cream
3 large eggs, separated
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup sweetened shredded coconut, divided
1/3 cup packed brown sugar
1/3 cup slivered almonds
Vanilla ice cream, optional

Steps:

  • In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest and spices until smooth. Fold in 2/3 cup coconut., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 324 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 111mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 5g fiber), Protein 6g protein.

SPICED SWEET POTATO PUDDING



Spiced Sweet Potato Pudding image

Provided by Marian Burros

Categories     side dish

Time 50m

Yield 8 servings

Number Of Ingredients 10

3 pounds sweet potatoes
3 eggs
3 tablespoons maple syrup
1 1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves or to taste
Salt to taste
4 teaspoons lemon juice
1 tablespoon grated lime rind
4 tablespoons regular or low-fat sour cream
Creme fraiche for topping, optional

Steps:

  • Peel sweet potatoes and slice 1/8 inch thick. Cook in water to cover; bring to boil and cook until potatoes are fork tender, about 10 minutes.
  • In food processor, process the potatoes slightly; add remaining ingredients (except crème fraîche) and process until smooth. (If processor is small, work in batches.)
  • Place mixture in greased baking dish and refrigerate for 2 or 3 days or freeze for longer.
  • To serve, bring to room temperature and bake in 350-degree preheated oven for 30 to 40 minutes. Dot with creme fraiche, if desired.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 475 milligrams, Sugar 12 grams, TransFat 0 grams

SWEET-POTATO PUDDING



Sweet-Potato Pudding image

This dairy-free 'pudding' has plenty of complex carbohydrates to keep you up and running until lunchtime. Not a morning person? Roast a sweet potato at 400°F for an hour when you're prepping dinner, and you're already halfway done with tomorrow's breakfast.

Provided by Shira Bocar

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 6

1 roasted sweet potato, skin removed
3 tablespoons unsweetened almond milk
2 tablespoons almond butter
Generous pinch cinnamon
Generous pinch kosher salt
Pomegranate arils, sliced almonds, and toasted unsweetened coconut flakes, for serving

Steps:

  • Combine sweet potato flesh (about 1 cup), almond milk, almond butter, cinnamon, and salt in a food processor and blend until smooth. Serve immediately with pomegranate arils, almonds, and coconut flakes or refrigerate in an airtight container up to 5 days.

GRATED SWEET POTATO PUDDING



Grated Sweet Potato Pudding image

A Southern classic- sweet potato pudding. From Dinnertime Down South, a collection of recipes from our local Daughters of the Confederacy chapter.

Provided by alijen

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

3 cups grated sweet potatoes
1 cup sugar
1/2 cup brown sugar (or molasses)
1/2 cup butter, melted
2 eggs
1/2 cup milk
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 orange rind, grated
1 cup grated coconut
1 cup seedless raisin (optional)

Steps:

  • Mix all ingredients together.
  • Pour into baking dish.
  • Cook at 350 for 50 minutes or until potatoes are well done.

Nutrition Facts : Calories 393, Fat 20.3, SaturatedFat 14.2, Cholesterol 85.5, Sodium 143.6, Carbohydrate 52, Fiber 3.4, Sugar 41.2, Protein 3.7

ALL-TIME FAVORITE SWEET POTATO PUDDING



All-Time Favorite Sweet Potato Pudding image

A great dish to go with Thanksgiving dinner.

Provided by Mekell

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 10

1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
¼ cup melted butter
2 teaspoons lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon salt

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  • Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
  • Bake in preheated oven until hot and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 g

Tips:

  • For the best texture, use sweet potatoes that are firm and not too soft.
  • Be sure to peel and grate the sweet potatoes before cooking them.
  • You can use either butter or margarine in this recipe.
  • If you don't have evaporated milk, you can use regular milk instead.
  • Be sure to let the pudding cool slightly before serving.
  • This pudding can be served warm or cold.
  • Garnish with a sprinkle of cinnamon before serving.

Conclusion:

Shredded Sweet Potato Pudding is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover sweet potatoes, and it is also a healthy and affordable option. This pudding can be served warm or cold, and it is a great addition to any meal.

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