The Best Sweet Potato Pudding Recipe

Embrace the comforting flavors of home with this irresistible sweet potato pudding. This beloved dish, a staple in many kitchens, especially during colder months and holiday seasons, brings a delightful balance of sweet and spice. While numerous variations exist, our recipe focuses on a rich, creamy texture and warmly spiced taste that evokes cherished memories. Prepare to create a truly memorable sweet potato pudding that will become a new family favorite.

Why You’ll Love This Recipe

This recipe is designed to bring joy and ease to your kitchen.

• Irresistible Texture: It bakes into a velvety, creamy pudding that melts in your mouth with every spoonful.
• Warm Spices: Perfectly balanced cinnamon and nutmeg infuse the dish with a comforting aroma and flavor.
• Simple Ingredients: You likely have most of these pantry staples already, making this a convenient choice.
• Effortless Preparation: With straightforward steps and an electric mixer, anyone can achieve a fantastic result.
• Holiday or Anytime Treat: While perfect for festive gatherings, this cozy dessert is equally wonderful for a quiet evening.

Ingredients

Gather these simple ingredients to create your homemade pudding:

• 2 sticks unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 tablespoons all-purpose flour
• 8 medium or large sweet potatoes (about 3-4 pounds total)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 cans (12 ounces each) evaporated milk

Notes & Substitutions

The right ingredients ensure your pudding shines. Unsalted butter allows you to control the saltiness. Granulated sugar provides classic sweetness, while flour helps thicken the pudding. Sweet potatoes are the star, offering natural sweetness and creamy texture. Eggs bind the ingredients, and vanilla and lemon extracts enhance the overall flavor profile. Cinnamon and nutmeg provide that signature warmth. Evaporated milk creates a rich and creamy base for this delightful sweet potato pudding.

According to Harvard’s Nutrition Source, sweet potatoes are a rich source of beta-carotene, along with other vitamins and minerals.

• Dairy-Free/Vegan: For a dairy-free sweet potato pudding, swap butter for plant-based butter and evaporated milk for full-fat coconut milk or a dairy-free creamer. Ensure eggs are replaced with a suitable vegan egg substitute.
• Sugar Alternatives: You can reduce the sugar slightly or replace some with maple syrup or a brown sugar alternative for deeper caramel notes. Adjust to your taste preferences.
• Spice Variations: Feel free to add a pinch of ground ginger or cloves for an extra layer of warmth, or a dash of allspice.

Equipment

Having the right tools makes preparing this sweet potato pudding a breeze.

• Large pot for boiling sweet potatoes
• Very large mixing bowl
• Small bowl for mixing dry ingredients
• Electric hand mixer (stand mixer also works)
• Sharp knife for peeling
• 9×13-inch baking dish
• Rubber spatula for scraping
• Measuring cups and spoons

How to Make Sweet Potato Pudding

Follow these steps carefully to create your perfect sweet potato pudding. This recipe guides you to a smooth, flavorful, and perfectly set sweet potato pudding every time.

1. Prepare for Mixing: Preheat your oven to 350°F (175°C). Add the softened butter to a very large mixing bowl and set it aside. In a small separate bowl, whisk together the granulated sugar and all-purpose flour until well combined. Set this mixture aside.
2. Boil Sweet Potatoes: Place the unpeeled sweet potatoes in a large pot. Cover them with cold water by about an inch. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the sweet potatoes are fork-tender throughout. This usually takes 20-30 minutes, depending on their size.
3. Peel and Mash Potatoes: Once the sweet potatoes are fully cooked and still hot, carefully use a sharp knife to remove their skins. The skins should slip off easily. Add the hot, peeled sweet potatoes directly to the large mixing bowl with the softened butter.
4. Beat Potatoes and Butter: Using your electric hand mixer, beat the hot sweet potatoes and butter together on medium speed until the mixture is smooth and completely combined. Ensure no large lumps remain.
5. Incorporate Eggs: Add the large eggs one at a time, mixing continuously after each addition. After incorporating each egg, use a rubber spatula to scrape down the sides of the bowl to ensure everything blends evenly into the sweet potato pudding mixture.
6. Add Flavorings and Dry Mix: Next, mix in the vanilla extract, lemon extract, ground cinnamon, and ground nutmeg. Then, gradually add the sugar and flour mixture, continuing to mix until everything is fully incorporated and the batter is smooth.
7. Add Evaporated Milk: Pour in both cans of evaporated milk. Continue mixing on low to medium speed until the entire sweet potato pudding batter is smooth, creamy, and uniform in texture.
8. Bake the Pudding: Pour the prepared batter evenly into your 9×13-inch baking dish. Place the dish in the preheated oven and bake for 45 minutes to 1 hour. To test for doneness, gently shake the dish. If the center still wiggles too much, continue baking for a few more minutes until the edges are set and the middle is mostly firm, with only a slight jiggle.
9. Rest and Serve: Once baked, remove the sweet potato pudding from the oven. Let it rest for 10 to 15 minutes before serving. This allows the pudding to set further and makes it easier to serve. Enjoy warm or at room temperature.

Pro Tips & Troubleshooting

Achieving the perfect sweet potato pudding is all about attention to detail.

• Avoid Overbaking: Overbaking is the enemy of creamy pudding. Once the edges are set and the center has a slight jiggle, remove it. Overbaked pudding can become dry and crumbly.
• Fully Cook Sweet Potatoes: Ensure your sweet potatoes are absolutely fork-tender before mashing. Undercooked potatoes will result in a lumpy texture that’s hard to smooth out.
• Spice Balancing: Taste your sweet potato pudding mixture before baking and adjust spices if needed. A little extra cinnamon or a touch more nutmeg can elevate the flavor.
• Prevent Lumps: Mash the hot potatoes thoroughly with the butter before adding other ingredients. An electric mixer is key for a silky-smooth sweet potato creation.
• Fix a Runny Pudding: If your pudding seems too runny after baking, it might be slightly underbaked. For future batches, ensure the potatoes are completely tender and consider baking a few minutes longer. For an already baked runny pudding, chilling it thoroughly can help firm it up, or you can serve it in individual cups as a softer dessert.

Serving, Storage, & Variations

This sweet potato pudding is incredibly versatile and delicious in many forms.

• Serving Suggestions: Enjoy this sweet potato pudding warm, straight from the oven, or at room temperature. It pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla ice cream. It’s a fantastic side dish for holiday meals or a comforting dessert on its own.
• Storage Instructions: Store leftover sweet potato pudding in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen.
• Freezing: Tightly wrap cooled sweet potato pudding or transfer it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Variations

• Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts into the batter before baking for added texture and flavor.
• Citrus Zest Infusion: For a bright, aromatic twist, add 1-2 teaspoons of orange or lemon zest to the batter along with the extracts.
• Topping Ideas:
  • Meringue Topping: For a classic finish, top your sweet potato pudding with a fluffy meringue before the last 10-15 minutes of baking, or brown it with a kitchen torch.
  • Whipped Cream: A simple swirl of homemade whipped cream or a store-bought version adds elegance and lightness.
  • Streusel Topping: Combine ½ cup flour, ¼ cup brown sugar, and ¼ cup cold butter, cut in until crumbly. Sprinkle over the pudding before baking for a crunchy topping.

Nutrition

Enjoying this homemade sweet potato pudding is a delightful experience. Please note that the following nutrition facts are estimated values and can vary based on specific ingredients and portion sizes. This sweet potato recipe offers a blend of carbohydrates, fats, and protein.

Disclaimer: These values are estimates and should not be considered professional nutritional advice.

FAQ

You’ve got questions about making this amazing sweet potato pudding, and we’ve got answers!

• Can this sweet potato pudding be made ahead of time? Absolutely! You can prepare the full recipe a day or two in advance. Store it covered in the refrigerator.
• How do I reheat leftover pudding? For best results, gently reheat individual portions in the microwave or cover the baking dish with foil and warm in a 300°F (150°C) oven until heated through.
• Can I reduce the sugar in this recipe? Yes, you can reduce the sugar by ¼ to ½ cup, depending on your preference and the natural sweetness of your sweet potatoes. Taste the batter before baking to adjust.
• Can I freeze the sweet potato pudding? Yes, this sweet potato pudding freezes beautifully! Let it cool completely, then wrap tightly in plastic wrap and foil before freezing for up to 2-3 months.
• Is this recipe gluten-free? As written, this recipe is not gluten-free due to the flour. You can substitute a 1:1 gluten-free all-purpose flour blend to make it suitable.

Conclusion

This sweet potato pudding recipe offers a truly heartwarming experience, combining the natural sweetness of potatoes with a symphony of spices and a wonderfully creamy texture. It’s an easy-to-follow guide that promises a comforting dish perfect for family gatherings, holiday tables, or simply a cozy evening at home. We encourage you to try this delightful sweet potato pudding and share the joy it brings. We’d love to hear how your sweet potato pudding turns out, so feel free to leave a comment below!

Sweet Potato Pudding

This comforting sweet potato pudding features creamy mashed sweet potatoes blended with butter, sugar, eggs, and warm spices, then baked until golden. Perfect for serving warm or at room temperature, it’s a delightful treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 380 kcal

Equipment

• Very large mixing bowl
• Small bowl
• Sharp knife
• Electric hand mixer
• 9×13 inch baking dish

Ingredients

  

Main Ingredients

• 2 sticks unsalted butter
• 1.5 cup sugar
• 2 tbsp flour
• 8 medium or large sweet potatoes
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp lemon extract
• 2 tsp cinnamon
• 0.25 tsp ground nutmeg
• 2 cans 12 oz evaporated milk

Instructions

 

Preparation

• Preheat oven to 350°F. Place butter in a large mixing bowl and mix sugar and flour in a separate small bowl.
• Boil sweet potatoes with skins on until they are fork-tender.
• Carefully peel the hot, boiled sweet potatoes and add them to the bowl containing the butter.
• Beat the sweet potatoes and butter with an electric mixer until smooth, then incorporate eggs one at a time, scraping the bowl after each addition.
• Mix in vanilla, lemon extracts, cinnamon, and nutmeg, followed by the sugar and flour mixture, blending until fully incorporated.
• Add the evaporated milk and continue mixing until the pudding mixture is smooth, creamy, and uniform.

Baking & Serving

• Pour batter into a 9×13-inch baking dish and bake for 45-60 minutes, or until the edges are set and the center is mostly firm when gently shaken.
• Allow the pudding to rest for 10-15 minutes before serving, and enjoy either warm or at room temperature.

Notes

For best results, ensure sweet potatoes are completely fork-tender before peeling. Resting the pudding after baking allows it to set properly, and it can be enjoyed warm or at room temperature.

Keyword Baked Sweet Potato Pudding, Holiday Sweet Potato Dessert, Southern Sweet Potato Pudding, Sweet Potato Dessert, Sweet Potato Pudding