This thick and creamy sweet potato pudding is the perfect dessert or sweet side dish for the holidays or any time you want a special sweet treat!
This sweet potato pudding is a delicious variation of the sweet potato casserole that graces Thanksgiving tables every fall. Instead of the chunky texture and crumble toppings that sweet potato casserole often has, this recipe has a smooth and custard-like feel, similar to sweet potato pie without the crust. To make it a dessert, just add a dollop of whipped cream, raisins, and pecans!
Similar like this apple cinnamon bread, this southern-style sweet potato pudding makes the perfect holiday dessert! But it can also be served with your Thanksgiving turkey as a side dish, similar to these sausage stuffed mushrooms, along with jalapeño cheddar cornbread and fried potatoes!
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Why This Recipe Works
1. The luscious texture and rich flavor go perfectly with fall and winter holiday meals.
2. Serve as is for a sweet dessert or leave out the white sugar for a slightly less sweet (but still delicious) side dish.
3. Baking the sweet potatoes until they're caramelized adds a rich, deep flavor to this pudding that you just can't get from boiled potatoes!
Ingredients You'll Need
- Sweet Potatoes - Adds creaminess, fiber, and the perfect fall flavor to this pudding.
- Brown Sugar - Adds a caramelized flavor to this recipe.
- Sugar - Provides a sweetness and creams with the butter for a smooth and creamy feel.
- Butter - We're using salted butter since this recipe has no salt. The saltiness helps to cut the sweetness of this dish. If you don't have salted butter, just add a pinch of salt.
- Eggs - This recipe uses four whole eggs, which helps create a custard-like consistency.
- Evaporated Milk - Used instead of regular milk for a creamier, richer texture.
- Vanilla Extract - Provides a subtle vanilla flavor.
- Cinnamon - Adds a hint of sweetness and spiciness.
- Nutmeg - Gives this dish a nutty and earthy flavor without adding extra sweetness.
Be sure to see the recipe card for a full list of ingredients and directions!
📋 Variations
- Sweetness: This recipe is sweet! To cut the sweetness, leave out or reduce the white sugar and just use the brown sugar.
- Toppings: To make this a decadent dessert, top the pudding with whipped cream, toasted chopped pecans, raisins, and even toasted flaked coconut!
🥣 Step-By-Step Recipe Instructions
Step 1-3: Bake the sweet potatoes in the oven in a casserole dish for 45 minutes at 450F. Allow the potatoes to cool for 10 minutes, then, with a large spoon, scoop the insides out and put them into a bowl. Set aside and allow to cool for another 10 minutes.
Step 4: Put 4 eggs in a mixing bowl and hand whisk.
Step 5-7: Add the eggs, both sugars, butter, milk, vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg to a standing mixer, and beat for 1 min on medium speed.
Step 8: When the sweet potatoes have cooled, add them to the butter and sugar mixture and mix everything on low for 2 minutes until well combined.
👩🏼🍳 Expert Tip - It's crucial for the sweet potatoes to be cool so that when they are added to the egg mixture, they don't start to scramble with the eggs.
Step 9-11: Move the mixture to a food processor and blend for 30-45 seconds until well combined. Transfer the mixture to a greased 9x13 baking dish and bake at 350°F for 30 minutes.
Step 12-14: When done, remove the pudding from the oven and cool for 5-7 minutes before slicing.
Serve your sweet potato pudding as is or top it with whipped cream, pecans, and raisins for a special holiday dessert!
🙋🏼 Recipe FAQs
To store leftovers, place them in an airtight container in the refrigerator for 3-4 day. If planning on leftovers, leave toppings like pecans, whipped cream, and raisins off until ready to serve again. To reheat, just warm the pudding up in the microwave until heated through.
Yes! Prepare the pudding up to the step of baking, cover it, and store it in the refrigerator for up to 48 hours. From there, remove from the refrigerator and bake as directed.
💭 Expert Tips
- For even cooking and to help your sweet potatoes develop a deep, rich, sweet flavor, bake them in a casserole dish. Using a larger casserole dish will keep them from leaking while also giving them enough space to release moisture and let the outside to caramelize.
- Let the sweet potatoes cool for another 10 minutes after you scoop them out so that they're cool and close to room temperature. If they're too hot when added to the batter, the eggs will scramble, making the texture lumpy, and not smooth.
- When mixing the room temperature butter, it may look a bit clumpy, but when you cream it together with the sugar, it incorporates air and creates a light and fluffy texture.
- The butter helps make the pudding tender and moist while adding a subtle richness. If you melt the butter instead of using room temperature, your pudding will be dense and compact instead of light and fluffy.
- If you've had sweet potato pie, this pudding tastes a lot like that, but without the crust!
🍲 More Recipes To Try
If you tried this sweet potato pudding or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Sweet Potato Pudding
Equipment
- Mixer
- Food Processor
Ingredients
- 4 sweet potatoes
- 4 eggs
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 cup evaporated milk
- ½ cup salted butter, room temperature
- 1 Tablespoon vanilla extract
- ½ teaspoon cinnamon, ground
- ¼ teaspoon nutmeg
Instructions
- Bake the 4 sweet potatoes in the oven in a casserole dish for 45 minutes at 450F.
- Allow the potatoes to cool for 10 minutes.
- With a large spoon, scoop the insides out and put it in a a mixing bowl. Set aside and allow to cool for 10 more minutes.Expert tip: ensure the sweet potatoes are cool and at room temperature so the potatoes don't scramble with the eggs.
- Put 4 eggs in a mixing bowl. Hand whisk until combined.
- Using a standing mixer, add in the whisked eggs, 1 cup of brown sugar, ½ cup of granulated sugar, ½ cup butter, 1 cup of evaporated milk, 1 Tablespoon of vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg and beat for 1 min on medium speed.
- Once cooled, add in the sweet potatoes and mix everything on low for 2 more minutes until well combined.
- Move the mixture to a food processor and puree for 30-45 seconds until well combined. Expert Tip: This step ensures the pudding will be a silky smooth consistency.
- Transmit the pureed mixture to a 9x13 baking dish and bake at 350°F for 30 minutes.
- Allow to cool for 10 minutes before serving. Top with whipped cream and pecans, if desired.
Notes
- For even cooking and to help your sweet potatoes develop a deep, rich, sweet flavor, bake them in a casserole dish. Using a larger casserole dish will keep them from leaking while also giving them enough space to release moisture and let the outside to caramelize.
- Let the sweet potatoes cool for another 10 minutes after you scoop them out so that they're cool and close to room temperature. If they're too hot when added to the batter, the eggs will scramble, making the texture lumpy, and not smooth.
- When mixing the room temperature butter, it may look a bit clumpy, but when you cream it together with the sugar, it incorporates air and creates a light and fluffy texture.
- The butter helps make the pudding tender and moist while adding a subtle richness. If you melt the butter instead of using room temperature, your pudding will be dense and compact instead of light and fluffy.
Amy Liu Dong
I am looking for a perfect dessert to make for my guest and I am glad to find this recipe. I will make this and I am pretty sure they will love this!
Amanda Mason
Let me know how it turns out and how everyone likes it!!
Ann
I made this sweet potato pudding as a test run for Thanksgiving. Super delicious! My whole family loved it!
Amanda Mason
So glad to hear it was such a great hit with your family!! It will be perfect for your Thanksgiving meal!!
Jamie
Awesome! This Pudding dish looks incredibly delicious and very appealing! I just love the creamy texture and it's definitely the perfect treat for this Holiday season!
Amanda Mason
It's a huge crowd please! Enjoy it!