If sweet potatoes are a must-have at your Thanksgiving table, move past the familiar “marshmallow” recipe and try Sweet Potato Pudding from Ed Robertson, Director, Creative Experience, Marketing. Ed’s mother, Sally, got the recipe from a favorite old church cookbook and it has been a Thanksgiving staple in their family for more than 30 years.
Don’t be fooled! Ed explains that folks aren’t sure they will like it when they first see it — some mistakenly think the shredded sweet potatoes are carrots — but everyone is won over once they try it. In fact, he says, “I made six pans of this dish for a Thanksgiving dinner at my church, and there were no leftovers.”
Sweet Potato Pudding
1 cup sugar
1½ cups Carnation Evaporated Milk
¼ cup margarine or butter
2 tsp vanilla
Pinch of salt
2 cups grated sweet potato
¼ cup angel flake coconut
- Preheat oven to 350 degrees. Grease 1½-quart baking dish.
- Beat eggs and add sugar. Beat until light. Add milk and margarine or butter. Add vanilla, salt, sweet potatoes, and coconut. Mix well.
- Pour mixture into prepared baking dish.
- Bake for 25 minutes or until firm.