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    Home » Recipes » Side Dishes

    Sweet Potato Pudding

    Published: Oct 9, 2023 · Modified: Jan 13, 2024 by Amanda Mason · 12 Comments

    Yield 12 people
    Cook 30 minutes minutes
    Prep 1 hour hour 10 minutes minutes
    Jump to Recipe
    Sweet potato pudding in a bowl.
    Overhead view of sweet potato pudding in a bowl.
    Sweet potato pudding in a bowl.
    Bowls of sweet potato puddings.
    Person slicing sweet potato pudding.
    Pan of sweet potato pudding.
    pinterest image for how to make 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!

    a bowl of sweet potato pudding topped with whipped cream and toasted pecans next to a dish of pudding.

    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!

    a bowl of sweet potato pudding ready to eat.
    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

    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

    Ingredients needed to make sweet potato pudding: Brown sugar, white sugar, sweet potatoes, eggs, butter, evaporated milk, vanilla extract, cinnamon, and nutmeg.
    • 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.

    Baking the sweet potatoes in a casserole dish, then removing the insides into a bowl.

    Step 4: Put 4 eggs in a mixing bowl and hand whisk.

    Whisking the eggs.

    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.

    beating the eggs with sugar, butter, milk, vanilla, and spices.

    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.


    beating the sweet potatoes into the batter.

    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.

    Adding the batter to a food processor until smooth, then pouring the pudding batter into a casserole dish.

    Step 12-14: When done, remove the pudding from the oven and cool for 5-7 minutes before slicing.

    Baked sweet potato pudding being cut into squares.

    Serve your sweet potato pudding as is or top it with whipped cream, pecans, and raisins for a special holiday dessert!

    Three bowls of sweet potato pudding  next to a dish of pudding.

    🙋🏼 Recipe FAQs

    How should I store sweet potato pudding?

    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.

    Can you make sweet potato pudding ahead of time?

    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.

    a bowl of sweet potato pudding topped with whipped cream and toasted pecans next two others.

    💭 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

    • Person scooping buffalo chicken dip with chip.
      Buffalo Chicken Dip Crock Pot Recipe
    • Crispy chicken thighs on a serving dish.
      Baked Bone In Chicken Thighs
    • Spoonful of potato corn chowder.
      Hearty Potato Corn Chowder
    • Close up of beef tip over egg noodles topped with parsley.
      Instant Pot Beef Tips

    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!

    📧 Don't forget to subscribe to my newsletter so you don’t miss out on any of my delicious recipes!


    Overhead view of sweet potato pudding in a bowl.

    Sweet Potato Pudding

    This sweet potato pudding is a creamy, custard-like dessert, perfect to serve at your next fall or winter holiday meal!
    5 from 7 votes
    Print Pin Rate
    Course: dessert, side dish
    Cuisine: American
    Prep Time: 1 hour hour 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 12 people
    Calories: 287kcal
    Author: Amanda Mason

    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.

    Nutrition

    Calories: 287kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 151mg | Potassium: 367mg | Fiber: 2g | Sugar: 32g | Vitamin A: 11054IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg
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    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes With Taste! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes With Taste grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes With Taste is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      5 from 7 votes (1 rating without comment)

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      Recipe Rating




       

    1. Juyali

      October 31, 2024 at 3:20 pm

      5 stars
      Delicious and easy recipe. Will definately make it again.

      Reply
      • Amanda Mason

        November 08, 2024 at 8:57 pm

        Yea! It is definitely worth making again...I agree!

        Reply
    2. Giangi Townsend

      September 24, 2024 at 7:39 pm

      5 stars
      I love pudding. It's rich in flavors and as if it melts in your mouth. Great recipe!

      Reply
      • Amanda Mason

        September 27, 2024 at 10:49 am

        I'm so glad you liked it, Giangi, and glad it turned out so good! It's by far one of my favorite recipes!!

        Reply
    3. Juyali

      September 20, 2024 at 5:21 am

      5 stars
      What a creative way to te eat sweet potato! Delish.

      Reply
      • Amanda Mason

        September 27, 2024 at 10:48 am

        Thank you!! So glad you loved it!

        Reply
    4. Amy Liu Dong

      October 17, 2023 at 9:03 am

      5 stars
      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!

      Reply
      • Amanda Mason

        October 17, 2023 at 6:28 pm

        Let me know how it turns out and how everyone likes it!!

        Reply
    5. Ann

      October 15, 2023 at 2:09 pm

      5 stars
      I made this sweet potato pudding as a test run for Thanksgiving. Super delicious! My whole family loved it!

      Reply
      • Amanda Mason

        October 16, 2023 at 9:45 am

        So glad to hear it was such a great hit with your family!! It will be perfect for your Thanksgiving meal!!

        Reply
    6. Jamie

      October 15, 2023 at 8:21 am

      5 stars
      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!

      Reply
      • Amanda Mason

        October 16, 2023 at 9:45 am

        It's a huge crowd please! Enjoy it!

        Reply

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