‘Tater Pudding

I know you really have no idea what that heading means, but there exists, in my family, a dessert called ‘Tater Puddin’. My Big Mama (who was a Choctaw Indian) apparently made the world’s best Tater Pudding. I have only had hers, and yeah it is good, but I have nothing to compare it against. This is a slightly sweet, custardy dessert. I am thinking of pulling this one out for Thanksgiving. Big Mama would always have one of these at any special occasion at her house, and Thanksgiving this year is gonna be one of those special occasions. I hope that you enjoy this recipe as much as the little town of Carrolton, Alabama does.

For Big Mama’s Tater Pudding, you will need the following:

3 large Sweet Potatoes, grated raw

1 cup Dark Brown Sugar

1 cup Light Brown Sugar

1 1/2 teaspoon Salt

1 Tablespoon + 1 Teaspoon ground Ginger

6 Tablespoons Yellow Cornmeal

2 Eggs

4 Egg Yolks

2 Tablespoons Vanilla

2 Cups Heavy Cream

Preheat your oven to 325 degrees. Grease a 2 1/2-3 Quart deep dish pan. Put the grated potatoes in a large bowl and mix all the other ingredients together, keeping out 1 Cup of the Cream. Pour that mixture over the potatoes, add the reserved cream, and mix together. Pour into your deep dish.

Bake for 20 Minutes. Remove and stir the edges to the middle.

Bake 15 more Minutes and stir again.

Bake 25-30 minutes until top is browned and custard is firm.