Normally the Jensen sweet potato dish is the chopped sweet potatoes plus pineapple plus mashmellows on top. Always very sweet, very messy, and very popular. The problem: that is normally Kim’s job, and there isn’t really much of a recipe to follow (it’s all stored in Kimbo’s head). Thus I was at a loss to make it with Kim spending t-day with David’s fam. But never fear! Kim sent us David’s family recipe for G’s sweet potato pudding. It’s called G’s sweet potato pudding because the recipe was passed down from David’s Dad’s Mom, affectionately known as “G,” short for Grandma. I got to try it last year at Kim’s Thanksgiving, and it was delicious. (Frankly, I love this dish and couldn’t stop eating it the rest of the weekend down in LA.) So I hope we can put this recipe permanently into our family meal!
I did add a bit more cinnamon and salt (I’m a junkie for both), so I know that strays a bit. But if any of the Chases have any recommendations or personalizations they use, please leave a comment. :o) Thanks, Pam, for sharing the recipe!
Directions: Scrub the sweet potatoes. Submerge completely in lukewarm water in a large pot. Bring the water to a boil and cook the sweet potatoes until tender. Based on the size of the potato, it can take 30-50 minutes. Drain the sweet potatoes in a colander. Preheat the oven to 350°F.
Once they have cooled enough to handle, just use your fingers to peel off the skins. They should come right off.
We used fresh sweet potatoes, but you can use canned. You’ll still want 4 lbs and all you have to do is drain and rinse!
Collect the cooked potatoes in a large bowl. Use a potato masher or electric hand mixer to break down the sweet potatoes into a smooth consistency. Add the butter, OJ, brown sugar, cinnamon, and salt. (For the brown sugar, 5 tablespoons is about 0.31 C, so I just used a 1/3 cup measurer and removed about a teaspoon.) Mash some more to combine. Finally, add the milk and whip. We had whole milk on hand, but you could probably use any type of milk or cream.
Spread the sweet potatoes evenly in a casserole dish and cover with foil. Bake for 25-30 minutes. (Try to sync this baking with putting the green beans in the oven.)
Pull the dish out of the oven and place the large marshmallows evenly on the sweet potatoes. Don’t overcrowd the dish with marshmallows! Suz and I did that 2 years ago, and we got marshmallow mush all on the bottom of the oven.
Return to the oven, uncovered, and bake for an additional 5-10 minutes, or just long enough for the marshmallows to brown and melt into the dish a bit.
Thanks again to the Chases! 🙂 And thank you, Pam, for sharing the recipe with us! It’s my new fave!