Thursday, 13 March 2014

Mum's Sweet Potato Pudding

Here is one of my favourite's from my Mum's kitchen. Its more than just a pudding for our family, its a throwback to our American roots (although it may be a small root) and our patronage to the States. Its' so versatile you can eat it as a main, a side or even as dessert. As my Mum described it, "This pudding is really nice with roast chicken but could also be a dessert served with ice-cream"  in her recipe notes.
Here is the treasured recipe. Just a note that you may need to add more sugar depending on the sweetness of your Sweet Potatoes. For a extra special treat, you can use candied butter pecans to the top.


  • 1 large sweet potato (around 3-4 cups when chopped)
  • 1 egg
  • 2 -3 tbsp brown sugar (you can use half brown, half white if you like)
  • 1 tsp vanilla essence
  • 1/4 c cooking cream
  • pinch of freshly grated nutmeg (optional)
Crumble Topping:

  • 1/3 cup brown sugar
  • 3 tbsp butter
  • 1/2 cup flour
  • handful of chopped pecans or walnuts

  1. Boil sweet potato and once soft mash with 1 - 2 tbsp brown sugar.
  2. Add the egg, vanilla, nutmeg and cream.
  3. Place mixture into an oven-safe dish.
  4. Make the crumble topping but rubbing the flour, butter and 2 tbsp brown sugar together. 
  5. Sprinkle crumble mixture on top of the sweet potato and then followed by the walnuts or pecans. 
  6. Bake in a 180C oven for 30mins.