President Andrew Johnson was a man of simple tastes and humble beginnings from North Carolina.

One of his favorite dishes was Sweet Potato Pudding – which is a traditional Southern dessert.

Sweet Potato Pudding

Ingredients

3 large sweet potatoes, peeled and cubed

1/2 cup unsalted butter, melted

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup whole milk

2 large well-beaten eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Pinch of salt

1/2 cup chopped pecans (optional)

Directions

Preheat your oven to 350 degrees.

Grease a 9×9-inch baking dish.

In a large pot, add the cubed sweet potatoes and cover with water. Bring to a full boil and cook the potatoes until they are tender (this will take about 15-20 minutes).

Drain the sweet potatoes and return them to the pot.

Mash until smooth. Set the pot aside.

In a large bowl, add the mashed sweet potatoes with the melted butter, brown sugar, granulated sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger and salt.

Mix until well combined and the texture is smooth.

If using the chopped pecans, fold the pecans into the mixture for added texture and flavor. You can also just sprinkle onto the top too vs. folding into the mixture.

Pour the sweet potato mixture into the greased baking dish and spread it evenly over the entire dish.

Bake the pudding in the preheated oven for 30-35 minutes until the pudding is set and slightly golden on the top.

Remove from the oven and let the sweet potato pudding cool slightly before serving.

The pudding can be served warm or at room temperature.

For extra deliciousness add a dollop of homemade whipped cream or a scoop of vanilla ice cream.