Sweet potatoes provide a regional link to Johnson’s Tennessee household. Roasting and mashing them before baking makes a smooth pudding with milk, eggs and warm spices.
The president & the table
Andrew Johnson’s food traditions belong to the Southern cooking of his Tennessee home. Later presidential culinary accounts associate that household with sweet potatoes and other substantial, inexpensive foods. They offer a regional starting point for a dessert made from a crop that could be stored and used well beyond harvest.
Behind this story
Presidential culinary histories of Johnson’s Tennessee household; Southern sweet-potato cookery. This recipe is a regional reconstruction.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 6 · Not yet kitchen-tested
What you’ll need
Let’s make it
If starting with raw sweet potatoes, peel, cube and simmer until tender, about 15–20 minutes. Drain thoroughly and mash; allow about 25 extra minutes overall.
Heat the oven to 175°C / 350°F. Butter a 1 litre / 4 cup baking dish.
Whisk the mash with eggs, milk, butter, sugar, molasses, spices and salt. Spread in the dish and sprinkle with optional pecans.
Bake for 35–40 minutes, until the middle is set and reaches 71°C / 160°F. Rest for 10 minutes before serving.
About this home version
Cooked mashed potato replaces the grated-potato method found in older versions.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
