This sweet potato pudding comes straight from the The Brown Betty Cookbook's namesake herself. It was so well-loved, she served it every week. Once you try it, you'll see why: buttery, slightly spiced, and sweet, this pudding is an instant classic.
Tips: Straining is the name of the game here. Sweet potatoes are fibrous, and the smoother the filling/pudding, the more straining that went into it. The book recommends whipping the roasted, skinned potatoes alone in your stand mixer with the paddle attachment, discarding any pulp left on the paddle. Do this twice, for 30 seconds each time, then proceed with the recipe. Once the batter is made, strain it to remove any remaining lumps.
Tweaks: If you have butter, substitute it for vegetable shortening to grease the pan. Also, this is a great pudding on its own, served as a side dish, or poured into pie crusts for fillings. Pour the batter into ramekins and bake separately if you're feeding a small group.
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