Sweet Potato Pudding

Fat and cholesterol free, sweet potatoes are a root vegetable that you should include on your fruit and vegetable favorites list. They can be roasted, fried and boiled, just like a potato, but their dietary benefits outweigh those of their potato cousin.

Bag of Sweet PotatoesIn South Africa, the sweet potato has an orange skin with a white interior so I was surprised to discover a new variety being sold at Woolworths called the Beaufort Sweet Potato.

It reminded me of my Christmas dinners in Canada where the fleshy baked orange root would be transformed into a delectable smooth soufflé worth fighting for seconds!

I was so excited to find this orange variety that I decided to resurrect my Thanksgiving/Christmas recipe for a Sunday night dinner with friends and family.

I originally found this recipe in Susan Branch’s cookbook many years ago. Since my first attempt to create this side-dish, I have played with quantities and flavors but have always returned to the original recipe. Why play with perfection.

[b]Sweet Potato Pudding[/b]
Author: Mary
Prep time:
Cook time:
Total time:
Serves: 6-8
[i]A memorable side-dish[/i]
  • 4 cups sweet potatoes, baked and mashed
  • 250 gm (8 oz). cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 eggs, beaten
  • ¼ cup brown sugar
  • 2 1/2 tablespoons. dry sherry
  • 1/4tsp. salt
  • pinch nutmeg
  1. Preheat oven to 175C (350F).
  2. With electric mixer, not food processor, whip all ingredients, except nutmeg, until light and fluffy
  3. Pour into prepared buttered casserole.
  4. Grate fresh nutmeg over the top.
  5. Bake in pre-heated oven for 45 minutes till golden and puffed



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