Louisiana Sweet Potato and Pecan Pudding – a delicious recipe with sweet potatoes, eggs, vanilla, ground cinnamon, brown sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Put potatoes in a big pot with enough salted water to cover; bring to a boil; decrease heat to low, cover, and simmer for about 25 minutes, until potatoes are very tender.
3
Drain potatoes and when cool enough to handle, peel, place in a big bowl, and mash with a potato masher (do not use a food processor).
4
Add in eggs, half-and-half, vanilla, and cinnamon to the potatoes, stir until well blended, and transfer mixture to a large baking dish.
5
In a small bowl, combine the brown sugar and flour; stir until blended.
6
Add in butter and cut in with a pastry blender until the mixture is mealy.
7
Add in pecans and stir until blended; distribute pecan mixture evenly over the top of the pudding; bake about 30 minutes, until golden brown; serve hot.
781
kcal
Calories
42
g
Fat
94
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 medium sweet potatoes (about 3 lbs.), 2 large eggs, beaten, ½ cup half-and-half, 1 teaspoon pure vanilla extract, and more.
Yes, Louisiana Sweet Potato and Pecan Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
