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Shredded Sweet Potato Pudding

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PREP TIME
10 min
COOKING TIME
65 min
TOTAL TIME
80 min
SERVINGS
8 servings
Dinner
Shredded Sweet Potato Pudding
Ingredients
  • 2 pounds sweet potatoes
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 1 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 10 large marshmallows
Instructions
1
Preheat your oven to the optimal temperature of 375 degrees Fahrenheit, or 190 degrees Celsius.
2
Next, lightly coat a 2-quart baking dish with a thin layer of grease to prevent the sweet potato mixture from sticking.
3
Now, take the sweet potatoes and peel them using a vegetable peeler. Then, grate them into thin strips using a box grater or food processor.
4
Add the grated sweet potatoes to a large bowl and combine them with melted butter, stirring gently until they are evenly coated.
5
In a separate medium-sized bowl, use an electric mixer to beat together sugar and eggs until they are fully incorporated.
6
Add the sugar-egg mixture to the sweet potato mixture and stir until well combined.
7
Then, add evaporated milk, whole milk, cinnamon, vanilla extract, allspice, nutmeg, and cloves to the mixture. Stir until these ingredients are fully incorporated into the sweet potato mixture.
8
Finally, transfer the sweet potato mixture to the prepared baking dish and bake in the preheated oven until it is tender and the top is lightly browned, taking approximately 60 to 70 minutes.
9
Remove the dish from the oven and sprinkle marshmallows on top of the sweet potatoes.
10
Bake for an additional 5 to 10 minutes, or until the marshmallows are lightly browned.
11
Before serving, let the dish stand for 5 minutes to allow it to cool slightly.