Tuesday, September 17, 2013

Sweet Potato Pudding

  • 1 can (315 grams, 11 ounces) evaporated milk
  • 5 tablespoons salted  butter
  • 1 1/2 cups cow's milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • 1/2 cup brown sugar
  • 1/2 cup condensed milk
  • 1/2 teaspoon salt for the puree
  • 3 pounds or 8 cups sweet potatoes,  peeled, chopped and boiled in water with a cinnamon stick and 1/2 teaspoon salt (reserve 1 cup liquid)
  • 1 package (10 oz, 283 grs.) marshmallows
  • 2 eggs (optional)
  • 1 tablespoon grated Parmesan cheese (optional)
  1. Crush sweet potatoes with a cup of boiled water with cinnamon in a small bowl.
  2. In a saucepan, heat for 5 minutes, evaporated milk, cow's milk, butter and sugar; add the mashed sweet potatoes and move well. Then add the condensed milk, eggs, vanilla, ground cinnamon, ground nutmeg and ground ginger and finally, the grated Parmesan cheese.
  3. Put the butter into the baking dish and pour the sweet potato mixture.
  4. Bake to 350 degrees for 20 minutes. After this time, remove from the oven, place the marshmallows and take it back to oven for 10 minutes or until the marshmallows are golden.
  5. Serve warm or at room temperature.

Time Preparation: 2-1/2 hours
Baking Time: 30 minutes


  1. Parmesan cheese? Not sure about that part but otherwise sounds awesome. I will make this, hubby loves sweet potato pie so should love this too!

  2. The parmesan cheese is optional, you can added or not. It doesn´t changes the flavour of the recipe.


  3. Is this similar to sweet potato souffle? My aunt always made that for Thanksgiving when I was growing up, but I never tried it. Now that I'm older and have some sense, I live too far away to taste it! Thanks so much for sharing this recipe with us at Saturday Night Fever!


Gracias por sus comentarios.