Sweet Potato Pudding

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 and my hash brown breakfast casserole, 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!

Jump to:

• Why This Recipe Works
• Ingredients You'll Need
• 📋 Variations
• 🥣 Step-By-Step Recipe Instructions
• 🙋🏼 Recipe FAQs
• 💭 Expert Tips
• 🍲 More Recipes To Try
• Sweet Potato Pudding

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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.

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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!

💭 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

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