She was a master fisherman and skilled squirrel hunter. The woman could can anything, grow anything, and cook anything. It’s been rumored that the meringue on her banana pudding was the highest in 3 counties.
I was fortunate enough to know her and Jack was lucky enough to meet his great, great grandmother before she died. That in itself is something most folks never get to do. Her house was always warm and comfortable and an afghan was always close enough to grab if you got a chill. She loved tending the flowers in her yard and was quite fond of the bright colors of her bandanas – or lantana as the rest of the world knows it.
She was just precious. Absolutely precious. And was the glue that held the family together. And we miss her.
But one of the amazing things that food can do is keep us connected to folks like our sweet Big Mama when we keep their recipes on our tables. This recipe for Sweet Potato Pudding is one of the many amazing dishes that she made and one that I’m now fortunate enough to be able to share with y’all.
It’s a lot like my Mom’s Sweet Potato Casserole with Pecan Praline Topping but with fewer ingredients and simpler flavors. She just called it pudding, so that’s what we call it. It’s pretty easy and is filled with just a few ingredients that allow the sweet potato to be the real star.
Her recipe didn’t call for the marshmallows on top, but I think the combination is a match made in heaven, so I added them. Feel free to be authentic and leave them off if you wish. Y’all enjoy.
Looking for my Sweet Potato Casserole with Pecan Praline Topping recipe? 
Big Mama's Sweet Potato Pudding
Ingredients
- 2 pounds sweet potatoes
- 3/4 cup sugar
- 1 (5-ounce) can evaporated milk
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Peel the sweet potatoes and cut them into 1-inch (or thereabouts) cubes. Place the potatoes in a pot and cover with water. Heat to boiling and cook for 15 to 20 minutes or until tender. Drain the potatoes, allow to cool slightly, and mash well.
- Preheat the oven to 350° and lightly spray a 2-quart baking dish with nonstick cooking spray. In a large bowl, mix the mashed sweet potatoes with the sugar, milk, eggs, and vanilla extract until well combined. Pour the mixture into the prepared dish and spread evenly. Bake for about 45 minutes or until slightly set.
Notes
Christine says
Hey Stacey, I made your Candied Sweet Potatoes with Pecans yesterday. It was great & I will be making it again when I want sweet potatoes. Thanks for sharing.
Christine,
Center Point, AL
Stacey says
So glad it turned out well for you, Christine! Thanks for taking the time to let me know!
Nana says
And what is in a name. I would call this sweet potato souffle , but no matter—let’s just call it good or as my husband used to say call me anything except late to supper.
Stacey says
Yes! I couldn’t agree more! 🙂
Nana Roney says
Thanks Stacy, I will be trying these , out on my family, it all looks good.
Stacey says
Hope y’all enjoy!
Regjna says
Love this but want to try something new this year. I want to go start to finish, meaning browning marshmallows, then transport it for 40 min and then put on warming tray for an hour. Reason for this is very limited oven space at my daughter ‘s. I know I can keep it warm but will marshmallows hold up.
Stacey says
If it stays warm, they should be fine. They’ll get really soft, but shouldn’t melt completely.
Regjna says
Stacey,
Thanks for the input. I will let you know how I make out. I have been making this for close to 30yrs but this an unusual situation this year. No matter what happens to marshmallows, I know it will be good but it may not be as perfect looking! We’ll see .
Regina
Stacey says
Agreed! It’ll taste great!
Marj says
This sounds delicious! Can it be made ahead and frozen?
Stacey says
You can make the pudding and freeze without the marshmallows, then just add them when you bake it.
Regjna says
Hi, Stacey
I had asked you about traveling with sweet potato pudding after I browned the marshmellows. Wanted to let you know it worked out great! By the time I sat it on the warming tray at my daughter ‘s, the puffy effect was gone but it still looked good and tasted great. Thanks for your vote of confidence. .
Regina
Stacey says
Wonderful! So glad it turned out well for you!
Jessy says
Thx Stacey I will be trying this out today. Having a group to prepare for and getting a head start. I think you can freeze this too. Thx for the easy recipe. Blessings!!!!
Stacey says
Hope everyone loves it!
Sandy Kaye says
I mention of adding the marshmallows??
Did I miss something??
Stacey says
The paragraph above the recipe card has the info you’re looking for. Bigmama’s recipe didn’t call for marshmallows.
Janie M. says
Yes!! Don’t know how I overlooked this easy Sweet Potato recipe in the prior years of hanging around your site, Stacey but this is the one. A short ingredients list and a requisite topping of browned mini-marshmallows. Simplicity at its finest. Thank you. ❤️
Stacey says
You’re so welcome!! Enjoy!
Karen says
I’m making this dish for Easter dinner, can I mix the sweet potatoes once cooked so they won’t be stringy?
Stacey says
Sure! 🙂
ELIZABETH says
My great-grandmother was called “Big Mama”, too, but I don’t remember too much about her, except that she always smelled like lemons, and I used to have coddled eggs and “milk tea” with her for breakfast when I was just a wee sprout.
This recipe sounds very similar to my sweet potato pie filling recipe, minus the spices and melted butter. I’m not a fan of marshmallows, so I think I’d prefer Big Mama’s original version, but I will admit they sure look pretty on the top of your version!
Stacey says
Thanks, Elizabeth! And I just LOVE the sentiment that your Big Mama always smelled like lemons. So sweet! Thanks for sharing!
Aileen says
Hi Stacey, I’m intrigued by the fact that there is no butter in this recipe. There certainly are a lot of rich foods already at the holidays so I’ll bet the butter isn’t missed here. It also seems that there is twice the amount of sweet potatoes called for as other recipes you can find online but with almost the same proportion of the other ingredients. In other words, I think the flavor of the sweet potatoes would really shine through. I’ll have to try this!
Stacey says
It’s certainly a different take on the classic sweet potato casserole recipe. I hope you’ll enjoy it!
Sylvia says
Can this be made a day before thanksgiving and then cooked on thanksgiving?
Stacey says
Yes, that should work just fine. Enjoy!