Sweet Potato Pudding

Sweet Potato Pudding

Silky baked sweet potatoes spiced with cinnamon and nutmeg, custardy at the center.

Total 1 hr 35 min Makes 8 slices Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This baked pudding transforms mashed sweet potatoes into a dense, custard-like dessert spiced with cinnamon, nutmeg, and ginger. A splash of evaporated milk and eggs gives it a smooth, rich texture similar to pumpkin pie filling, making it a fitting side or dessert for holiday tables. Serve warm with a dollop of whipped cream.

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup evaporated milk
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Method

  1. Place the sweet potato cubes in a large pot of water and bring to a boil over high heat.

  2. Reduce heat to medium and cook until the sweet potatoes are fork-tender, about 20 minutes.

  3. Drain the sweet potatoes well and transfer to a large mixing bowl. Mash until smooth, or beat with a hand mixer for a silkier texture.

  4. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

  5. Add the granulated sugar, brown sugar, evaporated milk, melted butter, eggs, and vanilla extract to the mashed sweet potatoes. Beat until smooth and well combined.

  6. Add the cinnamon, nutmeg, ginger, salt, and baking powder, and stir until evenly incorporated.

  7. Pour the mixture into the prepared baking dish and spread it into an even layer.

  8. Bake until the pudding is set around the edges and lightly golden on top, with the center still slightly soft, about 50 minutes.

  9. Remove from the oven and let cool for 15 minutes before serving warm.

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    Sweet Potato Pudding

    This baked pudding transforms mashed sweet potatoes into a dense, custard-like dessert spiced with cinnamon, nutmeg, and ginger. A splash of evaporated milk and eggs gives it a smooth, rich texture similar to pumpkin pie filling, making it a fitting side or dessert for holiday tables. Serve warm with a dollop of whipped cream.

    1 hr 35 min 8 slices 310 cal

    Ingredients

    • 2 pounds sweet potatoes, peeled and cubed
    • 3/4 cup granulated sugar
    • 1/4 cup brown sugar, packed
    • 1/2 cup evaporated milk
    • 1/2 cup unsalted butter, melted
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder

    Method

    1. 1

      Place the sweet potato cubes in a large pot of water and bring to a boil over high heat.

    2. 2

      Reduce heat to medium and cook until the sweet potatoes are fork-tender, about 20 minutes.

    3. 3

      Drain the sweet potatoes well and transfer to a large mixing bowl. Mash until smooth, or beat with a hand mixer for a silkier texture.

    4. 4

      Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

    5. 5

      Add the granulated sugar, brown sugar, evaporated milk, melted butter, eggs, and vanilla extract to the mashed sweet potatoes. Beat until smooth and well combined.

    6. 6

      Add the cinnamon, nutmeg, ginger, salt, and baking powder, and stir until evenly incorporated.

    7. 7

      Pour the mixture into the prepared baking dish and spread it into an even layer.

    8. 8

      Bake until the pudding is set around the edges and lightly golden on top, with the center still slightly soft, about 50 minutes.

    9. 9

      Remove from the oven and let cool for 15 minutes before serving warm.