Sweet Potato Pudding: Budín de Camote

articles Food & Cuisine Recipes

Karen Hursh Graber

I first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in their raw state in the market. It made for a dramatically colorful presentation, although it is just as good with the orange or yellow-orange variety.


  • 1 cup milk
  • 3 eggs
  • 2 ½ cups shredded sweet potatoes (use a food processor, grater or shredder)
  • 1cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt


Whisk the milk and eggs together in a large mixing bowl. Add remaining ingredients and mix well.

Place mixture in a greased 1-quart baking dish and bake 1 hour in a 350º oven. Serves 6.

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Published or Updated on: November 1, 2006 by Karen Hursh Graber © 2008

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