Sweet potato pudding, a dessert rooted deeply in American colonial history, might have graced Southern holiday tables long before the ubiquitous pumpkin pie. This comforting dish, a delightful alternative to common holiday sweets, offers both rich flavors and significant nutritional advantages.

The Enduring Legacy of Colonial Sweet Potato Pudding

In the historic heart of Williamsburg, Virginia, a culinary gem from the past has been reawakened. Frank Clark, the master of historic foodways at the Colonial Williamsburg Foundation, brought to light an adapted recipe for sweet potato pudding from "The Virginia Housewife," an influential cookbook penned by Mary Randolph in 1827. This landmark publication was the first of its kind in Virginia, solidifying Randolph's place in American culinary history. According to Clark, sweet potatoes were more prevalent than pumpkins in Southern cuisine during that era, a preference that, in some regions, persists even today.

To recreate Colonial Williamsburg's 21st-century rendition of this festive dessert, often featured in local taverns, gather these ingredients:

• One sweet potato (weighing approximately one pound)
• Five large eggs
• Three-quarters of a pound of sugar, with an additional two teaspoons for garnish
• Three-quarters of a pound of butter
• One teaspoon of freshly grated nutmeg
• One teaspoon of grated lemon peel
• Two to four ounces of French brandy (adjust to personal taste)
• One-quarter to half a cup of candied citron bits
• One sheet of puff pastry or one pie crust (store-bought or homemade)

Begin by boiling the peeled sweet potato until tender, then mash it by hand until smooth. In a separate bowl, melt the butter until soft. Beat the eggs thoroughly, then combine them with the softened butter, sugar, nutmeg, lemon peel, and brandy. Incorporate this liquid mixture into the mashed sweet potato, blending until uniform. Line a pie plate with the pastry crust, then pour in the filling, leaving about half an inch from the edge. Bake at 375 degrees Fahrenheit for 30 to 40 minutes, or until the crust is golden and the pudding is set but not overly browned. Finish by sprinkling the reserved sugar and decorating with citron pieces. Allow to cool completely before serving.

For those wondering about citron, it refers to candied citrus peel, readily available online. Clark notes that while citron was popular in the 1820s, its inclusion today is optional and may not significantly enhance the pudding's flavor, making it a flexible ingredient for modern cooks.

Beyond its historical intrigue, this sweet potato pudding is a healthful choice. Sweet potatoes are renowned for their benefits to heart and gut health, support for eye health, and their rich content of essential vitamins, antioxidants, and fiber.

This historical delicacy not only provides a unique topic for holiday conversation but also offers a nutritious addition to any festive spread. It encourages a connection to culinary traditions and a deeper appreciation for ingredients that have sustained and delighted generations.