Sweet Potato-Applesauce Pudding
📜 Collection: Jill Collection | ✍️ Attribution: Evelyn Sue Zlotkin | 📂 Category: Desserts A classic layered casserole featuring tender sweet potato rounds and spiced applesauce, finished with a honey and fat glaze. This traditional dish is perfect for holiday gatherings and pairs beautifully with savory meals.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hr 25 mins | None | 6-8 Servings |
🔪 Key Equipment
- large pot
- 2-quart baking dish
- small bowl
- peeler
- knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 medium (3 lbs) | Sweet Potatoes | whole |
| 2 cups | Applesauce | unsweetened |
| 3/4 teaspoon | Cinnamon | ground |
| 3/4 cup | Honey | divided |
| 3 tablespoons | Chicken Fat or Margarine | melted, pareve |
Instructions
Step 1: Prepare the Potatoes
- Place 6 medium (3 lbs) sweet potatoes in a large pot of water, bring to a boil, and cook for 30-40 minutes until tender when pierced with a fork.
- Drain the sweet potatoes and allow them to cool enough to handle, then peel and slice them into rounds.
Step 2: Assemble and Bake
- Preheat the oven to 350°F and grease a 2-quart baking dish.
- In a small bowl, combine 2 cups applesauce and 3/4 teaspoon cinnamon.
- Create alternating layers of sliced sweet potatoes and the spiced applesauce in the baking dish, drizzling each layer with 3/4 cup honey and 3 tablespoons chicken fat or margarine.
- Bake uncovered for 45 minutes, basting occasionally with the pan juices, until the pudding is hot, bubbly, and fragrant.
💡 Make-Ahead & Storage: The sweet potatoes can be boiled and peeled up to 24 hours in advance; store in the refrigerator until ready to assemble and bake.
Original Recipe Scan
