Full of spices and topped with marshmallows, this sweet potato pudding recipe is a simple, soulful recipe that shines on any holiday table.
Ingredients
- 4 pounds sweet potatoes (about 5 large), peeled and cut into 1-inch pieces
- 1 cup 2% milk
- 6 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoon vanilla extract
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 10 large marshmallows, halved lengthwise
Directions
- Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; place in a large bowl.
- Beat potatoes until smooth. Add the next 9 ingredients; beat until blended.
- Spread into a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, until heated through, 40-45 minutes. Increase oven setting to 425°.
- Top casserole with marshmallows. Bake until marshmallows are lightly browned, 3-4 minutes.
