Shaking Up the Traditional Thanksgiving Side

Do you ever feel like your Thanksgiving menu might need some refreshing? I’m at that point this year. Now don’t get me wrong, I’m all for tradition. Classic roasted turkey with creamy gravy and green beans are always on the menu…but sometimes it’s fun to throw something new into the mix.

SEE THE RECIPE

Do you ever feel like your Thanksgiving menu might need some refreshing? I’m at that point this year. Now don’t get me wrong, I’m all for tradition. Classic roasted turkey with creamy gravy and green beans are always on the menu…but sometimes it’s fun to throw something new into the mix. That’s where this Sweet Potato Corn Pudding comes in. It’s not so much a "pudding" as a bread-like, delicious potato side dish, made extra hearty with the addition of hominy (puffed up corn) and chives.

If you’re not familiar with our Cinnamon Sugar Butter Spread yet, you should be. It is honestly one of my favorite products in my refrigerator (and not only because I work at Land O’Lakes!). I love cinnamon…it screams fall to me and is definitely a "comfort" flavor. So, when I saw this recipe being developed, and that it used Cinnamon Sugar Butter Spread, I knew I had to give it a try.

Start by greasing/spraying a 3 quart casserole dish. You can use a round or square glass dish, but I used this red dish I got at a discount home furnishings store. If you find something like it, just make sure to check the bottom to see if it’s oven-safe.

Now for the "wet" ingredients. Combine a 16oz container of sour cream…

…1/4 cup brown sugar…

…and 4 eggs in a large bowl.

I also added the Cinnamon Sugar Butter Spread at this time- oops. I misread the instructions and added it before mixing. Hey, even the best of us make these mistakes! And it still turned out fine.

Mix until combined.

Mix together your dry ingredients in a separate bowl.

Add the flour mixture into the wet mixture.

Beat until just blended.

Now, it’s time to add the shredded sweet potatoes, hominy and chives. One medium sized sweet potato gave me just over 2 cups of shredded potato.

Stir together…

… until combined.

Pour the batter into the prepared pan.

Spread evenly and bake for 45-55 minutes.

You’ll know it’s done when a toothpick inserted in the center comes out mostly clean, but the pudding is still soft. You don’t want to over bake it!

The finished product is golden and beautiful.

Serve it warm with extra Cinnamon Sugar Butter Spread for topping. It’s sweet, savory, and perfect for a Thanksgiving side dish.

Try Sweet Potato Corn Pudding for yourself this holiday season, and make sure to come back and let me know what you thought of it. My guess is, you’ll love it as much as I do.

Check back in a few days when Emily will share a great way to use up that leftover turkey you have in the fridge.

Mallory is a Product Specialist in the Test Kitchens at Land O'Lakes and writes for our Recipe Buzz® Blog.

Ready to make the recipe? Let’s get started making Sweet Potato Corn Pudding!

Sweet Potato Corn Pudding Image
Sweet Potato Corn Pudding

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