Sweet Potato Pudding

Sweet Potato Pudding

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  Food Processors

  • 1 to 1 1/4 lb. sweet potatoes, scrubbed but not peeled, and cut to fit food chute (3 cups grated)
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 cup milk
  • 1 egg
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350°F.
  2. Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside.
  3. Using S-blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 1 1/2 quart casserole dish.
  4. Place casserole dish into a larger pan or dish. Add hot water to larger pan, so water will be 1 to 2-inches up side of casserole dish. This will prevent the edges from burning.
  5. Bake for 1 1/2 hours.
Serves:  6

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