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American Southern
Potato Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 35. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
mediumDifficulty
Why This Recipe Works
This historic sweet potato pudding relies on eggs as the structural protein that sets the custard-like filling when heated, while the high ratio of butter and sugar creates a rich, tender texture through fat's ability to coat starch molecules and inhibit gluten formation. The brandy not only adds flavor but also helps keep the texture creamy by lowering the coagulation temperature of the eggs, preventing them from overcooking. Baking the pastry shell before filling (blind baking) ensures a crisp bottom crust that won't become soggy from the moist filling.
Before You Begin
- •Boil and thoroughly mash the potatoes until completely smooth with no lumps, then let cool to room temperature before mixing with other ingredients to prevent scrambling the eggs
- •Bring eggs and butter to room temperature (about 70°F) for easier mixing and better emulsification
- •Prepare and blind-bake the pastry shell completely before making the filling—this means lining with parchment, weighing down with pie weights, and baking until golden
- •Grate the whole nutmeg fresh for maximum flavor impact (about 1 teaspoon grated)
- •
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