Old-Fashioned Grated Sweet Potato Pudding

I’ve recently become smitten with all things vintage.  Especially cookbooks and aprons. To me, everything old is new again and I’m so excited I can hardly contain myself!

It must be because I’m getting up there in age, but for whatever the reason I’m having a ball imagining myself in simpler times and then being able to transport myself there via my love of cooking and baking.

Food is the great equalizer that unites us all in time and space. It encompasses our true love of family, friends and culture.

That being said, the other day on twitter I had mentioned how I had recently discovered my new found passion for vintage cookbooks.  Within mere seconds of me putting my original tweet out, Michele of @FunkyChunks tweeted me back asking me what my favorite time period was for my collection?  Having just started collecting, I told her I had not yet discovered it and I was anxious to see where my collection would take me.

Michele had also told me that she’s been collecting vintage cookbooks for many years, so I was thrilled to find out that we now have something new in common.  We ended our tweet conversation and that was that. Or so I thought.  To my surprise, look what had arrived at my door from Michele a few days later:

You could have knocked me over with a feather when I’d opened the box.  I immediately contacted Michele to thank her for such generosity. What Michele had said was that she just wanted to help me get started with
my collection.  Can you imagine such kindness?  Along with the two awesome cookbooks (circa 1930’s), Michele also included two of her most amazingly scented handcrafted soaps.  She said it was to remove any musty smell that the books may have, but just think it was her extra kindness to add even more of a special personal touch to this most thoughtful of gifts.

If you don’t know of Michele and her wonderful company Funky Chunks Soap Company, you certainly should.  Her soap scents are the best I’ve ever smelled and they lather like crazy!  If you like to lavish yourself if luxury and let the sweet and sensual aromas overtake your senses like no other, check out Michele’s soaps.  They make wonderful gifts and they last an amazingly long time.  I’d say that her soaps are just about as terrific as Michelle herself and I can’t recommend them highly enough!

So then, now that we’ve washed up, lets get cooking!

This is the first recipe I’ve chosen to blog about in my new “Vintage Series” of recipes.  I took this from one of the books Michele sent me called “Everyday Foods”  and I found it on page 518.  It sounded simple, unusual and relatively quick and easy to make with a good combination of fall flavors.  I thought would be a perfect choice for an autumn Sunday afternoon.

Of course with all of my recipes, old and new, you know I have to add my own touches to it.  This is how I adapted this 1930’s recipe to fit my own Kudos Kitchen:


4 sweet potatoes, peeled and grated
2 eggs
1 cup molasses
1/2 cup milk
1/2 cup butter, melted
1/4 cup dark brown sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt

-In a food processor (modern comforters, hehe), or use a box grater, grate the sweet potatoes.
-In a large bowl whisk together the eggs, molasses, milk, butter, brown sugar, vanilla, cinnamon, nutmeg and salt.
-Add the grated sweet potatoes to the egg mixture and stir to combine.
-Pour the mixture into a buttered casserole dish and bake in a 350 degree oven for 1 1/2 hours or until the middle has completely set.
-Cool slightly before serving and top with a garnish of your choice, if desired.

I must admit, this isn’t the most attractive recipe for my first time out of the vintage gate but the smell was pretty delicious as it was baking and caramelizing in the oven.

In the cookbook it suggests serving the pudding with whipped cream or lemon sauce.  They both sound good but we opted for frozen vanilla yogurt instead.  Thanks for stopping at the store on your way over  Adam!

Grated Sweet Potato Pudding Recipe

The reviews on this recipe were mixed.  Here’s Adam, doing his mom a favor and giving it a taste 🙂

We all decided that while the flavor was pleasant, much like a pumpkin pie, the texture and overall eye appeal left something to be desired.  The frozen vanilla yogurt helped… a LOT, but you’d be hard pressed to eat an entire bowl of this pudding on its own.

Ah well, at least we tried and had fun doing it!!!  Who knows, we may have even made a memory here 🙂
(if that’s not the face of a memory in the making, I don’t know what is! LOL)  Better luck next time Adam!

I’ve found out that there are many, many of you out there that also have a love of vintage cookbooks!  I am thrilled to be a part of this new (to me) community of collectors and hope that you’ll share some of your thoughts and comments!  I’d love to meet you so don’t be shy about stopping to say hello.

So then, come back again won’t you?  I’ll be paging through my new/old cookbooks again soon to find other vintage recipes to cook up for you in my Kudos Kitchen.  I just can’t wait!

Thanks again Michele!!!

Until we eat again,


  1. walking here with a smile. take care.. have a nice day ~ =D

    http://www.lonelyreload.com (A Growing Teenager Diary) ..

  2. So glad that you are getting enjoyment and adventure from my old cookbooks! Hopefully one so-so recipe doesn't hold you back from trying more. We've uncovered a lot of gems in vintage cookbooks. 🙂

  3. How thoughtful of Michele to send you those cookbooks and her soaps! Your first recipe from them may have been so-so but it will always remind you of the kindness of Michele and the fact that you made a new friend. That's surely always to be sweet memory. Enjoy your new books, your new hobby and all the friends you will make along the way.

  4. How fun!!!! Guess what you made me want to track down! I only have one vintage cookbook and its from the 30's. I hope you keep this up! 🙂

  5. I have the same cookbook you used for this recipe but I must admit I also don't like this recipe for Grated Sweet Potato Pudding. However, being the lucky daughter in-law to an old southern gentleman who used to help his mommy cook back in the days when she was a midwife in North Carolina paid off handsomely. Pa (as I lovingly called him) taught me this recipe instead. 4 large grated sweet potatoes, 1.5 cups sugar, 1.5 cups flour, 2 eggs, 1.5 cups milk, 2 teaspoon of cinnamon and nutmeg (or to your preference), 2 teaspoons of vanilla. Follow same prep as above but bake at 325 degrees for 1.5 to 2 hours in 9×13 pan. Stir pudding at 25 and 45 minutes while in oven. This recipe lightens the pudding but keeps it carmelized. Top with vanilla ice cream or yogurt.

    • Hi Lena! Thanks for the visit and your comments.
      I especially appreciate the help with a new sweet potato pudding recipe. I will definitely have to try yours. I really like the concept of sweet potato pudding but not so much the flavor. Haha. What I find really funny about this recipe (and post) is that it has been one of my most popular. Go figure :-/

    • Thanks for this recipe. It sounds like what my mother used to make many years ago.

    • I have the ingredients on the counter to make the recipe I shared above again this year. Since first tasting this pudding 23 years ago, I still love it. Sadly, my mother in law who always assisted Pa with this recipe is no longer with us. It will be our first Thanksgiving without her. I wonder how many times in her 92 years she made this recipe.

  6. I recently found your blog and I have been just slowly sifting through and reading posts that catch my eye. I also love old cook books (my husband is ready to build me a separate room just for books) and I like to play around with the recipes just to see what I can tweak to make them fit into our more modern palates. I thought with this one, maybe if you cooked the potatoes half way before grating and then made a streusel topping or something similar that might help with texture and appearance. I will have to test it and see if it works. 🙂