Jane Windham’s recipe for Grated Sweet Potato Pudding

A delicious holiday side dish that’s made with grated sweet potatoes. The pecan topping really puts it over the top!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


3 cups sweet potato peeled and grated
3/4 cup granulated sugar
1/4 cup butter melted
1 12-oz. can evaporated milk
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
2 large eggs lightly beaten

Pecan Topping
2 tsp butter melted
1/2 cup brown sugar
1/4 cup all purpose flour
3/4 cup pecans in pieces


Preheat oven to 350 degrees.
Grease a medium sized baking or casserole dish.
In a large bowl, mix the grated sweet potatoes with the sugar, melted butter, eggs, milk, vanilla extract, and spices.
Pour all of the above into a greased baking dish.
Bake for 30 minutes. Remove from the oven, add the pecan topping, and continue to bake for an additional 30 minutes.
Serve warm.

To make the pecan topping
In a small bowl, mix together the flour, brown sugar, melted butter, and the pecan pieces.
Place the pecan topping on the sweet potato pudding after it has baked for 30 minutes.

See more from Jane Windham at cottageatthecrossroads.com.

Author: Rachel Howell

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