Sweet potato pudding is a favorite dish at the Thanksgiving table. Coming from a long line of Southerners, meals with the extended family have always showcased sweet potato pudding packed with brown sugar and topped with fat marshmallows, butter and toasted pecans. Yet my mother has always served a far healthier version that is easily my favorite.
Adding sweet potatoes to your menu throughout the year has numerous health benefits. Sweet potatoes slowly elevate blood sugar, rather than the spike delivered with simple refined sugars, so there is no energy crash after eating them. They may also improve blood sugar regulation in people with Type 2 diabetes.
Sweet potatoes have a creamy consistency that is both comforting and satisfying. More nutritious than white potatoes, they are extremely rich in Vitamin A. They also are a good source of vitamin C and manganese. Packed with beta-carotene, sweet potatoes are a great antioxidant and anti-inflammatory. Phytonutrients in the vegetable may remove toxins like heavy metals.
Sweet vegetables—like sweet potatoes, yams, beets, squash, turnips and rutabagas—also greatly reduce your craving for sweets and sugar naturally.
My mother’s whipped sweet potato pudding is a recipe we enjoy year-round. Let me know how you like it!
Mom’s Whipped Sweet Potato Pudding
4-6 medium sweet potatoes
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
2 cups water
¼ cup pineapple juice (or to taste)
- Scrub sweet potatoes and cut in half, crosswise.
- In a 6-quart pressure cooker with rack, place 2 cups of water; add sweet potatoes.
- Cover, set control and cook on rack for 30 minutes after control pops up (or jiggles, depending on type of pressure cooker). Reduce pressure instantly by placing pressure cooker under faucet or in pan of cold water. After pressure is released, remove cover and let potatoes sit until cool enough to handle.
- If you don’t have a pressure cooker, sweet potatoes may be boiled. Heat 1-inch water to boiling then add sweet potatoes. Cover and heat to boiling; cook on medium-low for approximately an hour, or until potatoes are close to the consistency of mashed white potatoes—skin will easily peel from potatoes.
- Preheat the oven to 350.
- Scoop out insides of potatoes and add to large mixing bowl.
- Add cinnamon, ginger, cloves and pineapple juice.
- Mix with electric mixer until it reaches a smooth consistency. Personal taste and moisture of potatoes will dictate whether you use less or more pineapple juice.
- Add to 2-quart round baking dish and bake for 30 minutes.
-Recipe created by Janice Canada