It has become a tradition at Loring Ward to share an employee’s favorite Thanksgiving recipe each year. (Have you tried these? Pumpkin Chiffon Pie, Tandoori Turkey, Corn Pudding.)

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.”

Happy Thanksgiving!

Sweet Potato Pudding

2 eggs
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


  1. Preheat oven to 350 degrees. Grease 1½-quart baking dish.
  2. Beat eggs and add sugar. Beat until light. Add milk and margarine or butter. Add vanilla, salt, sweet potatoes, and coconut. Mix well.
  3. Pour mixture into prepared baking dish.
  4. Bake for 25 minutes or until firm.