This 1940 Sweet Potato Pudding recipe couldn’t get much easier. Mix everything in one bowl, bake, and serve. Sweetened with honey, spiced with nutmeg, ginger, and cinnamon, and dotted with raisins and walnuts, this creamy pudding bake is ready to be part of your Thanksgiving menu.
Grating the sweet potatoes is worth the time. We tried this two ways. First as directed with grated sweet potatoes and the second (lazier) attempt with store-bought pre-cut cubes. Both were delicious, but the original version takes on a fluffy creamy texture that the cubes could not achieve. Mashing and whipped helped, but we preferred the lighter texture of the grated sweet potatoes.
Add a little 1940s to your next Thanksgiving or winter get-together with Sweet Potato Pudding.
Sweet Potato Pudding - 1940
Ingredients
- 1 lb Sweet Potato (peeled and shredded)
- ½ cup Honey
- 2 Tbs Butter (melted)
- 2 cup Milk
- 3 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginger
- ½ tsp Salt
- ½ cup Raisins (optional)
- ½ cup Walnuts (chopped) (optional)
- ½ cups Walnuts (whole) (optional)
Instructions
- Preheat oven to 325°F. Grease large baking dish with butter and set aside.
- In a large mixing bowl, mix all of the ingredients together and pour into a baking dish.
- Bake 30 minutes, remove from oven, stir and top with whole walnuts. Bake an additional 30 minutes. Allow to cool 10-15 minutes before serving.
Notes
Suggestions for Sweet Potato Pudding
+ Substitute chopped plane or candied pecans for walnuts.
+ Try substituting maple syrup for honey.
+ If you’re omitting nuts, try decorating with dried or candied fruit or a dusting of cinnamon.
Source
Adapted from a recipe appearing in the Culinary Institute’s 250 Delectable Desserts (1940 edition).
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