There’s nothing quite like a classic sweet potato pudding to bring warmth and comfort to any table. This Southern-style recipe transforms humble sweet potatoes into a truly luxurious dessert. You’ll love its incredibly creamy texture, infused with rich, warm spices like cinnamon and nutmeg. It’s a wonderfully comforting dish, perfect for holiday gatherings or simply a cozy afternoon treat. Get ready to bake a batch of this delightful sweet potato pudding that tastes just like home.
Table of Contents
Why You’ll Love This Sweet Potato Pudding
This inviting sweet potato pudding recipe isn’t just a dish; it’s an experience waiting to happen.
- It boasts an incredibly creamy and smooth texture that melts in your mouth.
- Enjoy rich, warm, comforting spices that perfectly complement the sweet potato flavor.
- The steps are easy to follow, making this a straightforward recipe for all skill levels.
- It’s perfect for family gatherings, holidays, or any occasion needing a touch of warmth.
- This recipe delivers a true taste of Southern tradition, steeped in comforting flavors.
- You can serve it beautifully, either warm or at a pleasant room temperature.
Ingredients
Gathering the right ingredients is the first step to creating a truly amazing sweet potato pudding. This simple list combines pantry staples with fresh sweet potatoes for a rich, flavorful result. Every component plays a vital role in achieving that signature creamy texture and comforting taste.
- 2 sticks unsalted butter
- 1 ½ cups granulated sugar
- 2 tbsp all-purpose flour
- 8 medium or large sweet potatoes
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cans (12 oz each) evaporated milk
Notes & Substitutions
For the best sweet potato pudding, choose jewel or garnet sweet potatoes; their vibrant orange flesh and natural sweetness are ideal. If you don’t have evaporated milk, you can use heavy cream or half-and-half for a slightly different richness. Feel free to adjust the cinnamon and nutmeg to your preference, adding a little more for bolder spice. To reduce sugar, try cutting back by ¼ cup; the natural sweetness of the potatoes will still shine through.
Equipment
Having the right tools makes preparing your sweet potato pudding a breeze. You likely have most of these items already in your kitchen, ensuring a smooth and enjoyable baking process.
- Large mixing bowl
- Small mixing bowl
- Large pot (for boiling potatoes)
- Electric hand mixer
- Sharp knife
- 9×13-inch baking dish
- Measuring cups and spoons
How To Make Sweet Potato Pudding
Creating this delicious recipe is a delightful process, broken down into simple, manageable steps. Follow these instructions closely for a perfectly creamy and spiced dessert that everyone will adore.
- Preheat your oven to 350°F (175°C). Add the butter to a very large mixing bowl and set it aside to soften. In a small bowl, thoroughly mix the sugar and flour together, then set that aside as well.
- Boil the sweet potatoes (with their skins on) in a large pot until they are completely tender when pierced with a fork. This ensures they will mash easily into a smooth consistency for your sweet potato pudding.
- Once the sweet potatoes are fully boiled, carefully use a sharp knife to remove their skins. They should peel off with ease. Add the hot peeled potatoes directly into the bowl with the butter.
- Using an electric hand mixer, beat the sweet potatoes and butter together until the mixture is beautifully smooth and well combined.
- Add the eggs one at a time, mixing continuously after each addition. After each egg, scrape down the sides of the bowl to ensure everything blends evenly into the creamy sweet potato base.
- Mix in the vanilla extract, lemon extract, ground cinnamon, and ground nutmeg until they are fragrant and fully distributed.
- Next, gradually add the sugar and flour mixture to the sweet potato mixture. Continue mixing until everything is fully incorporated and no dry spots remain.
- Pour in the two cans of evaporated milk. Keep mixing until the entire sweet potato pudding mixture is smooth, wonderfully creamy, and uniform in texture.
- Pour the prepared batter into your 9×13-inch baking dish.
- Bake for 45 minutes to 1 hour. To test for doneness, gently shake the dish. If the center still wiggles too much, bake a little longer until the edges are set and the middle is mostly firm.
- Let the baked sweet potato pudding rest for 10 to 15 minutes before serving. This allows it to set up beautifully. Enjoy it warm or at room temperature!
Pro Tips & Troubleshooting
Achieving the perfect sweet potato pudding is simple with a few helpful pointers. For the smoothest texture, always use an electric hand mixer when combining the ingredients. Pre-mixing your sugar and flour ensures they distribute evenly, preventing lumps. Mix continuously to incorporate air, which creates an airy, lighter pudding. Always taste and adjust your spices before baking to hit your preferred flavor profile. Ensure the pudding is properly done, with set edges and a firm center, for the best result. If your pudding seems watery, it might be underbaked; return it to the oven for an additional 10-15 minutes until it sets up more firmly.
Serving, Storage, & Variations
This versatile sweet potato pudding is wonderful for any occasion, offering delicious ways to serve, store, and even customize it.
Serving Suggestions
Serve this delightful sweet potato pudding warm from the oven or at a pleasant room temperature. Top each serving with a dollop of fresh whipped cream for extra richness. A scoop of vanilla bean ice cream also makes a fantastic pairing. For a final flourish, garnish with a light sprinkle of ground cinnamon before presenting.
Storage Instructions
Refrigerate any leftover sweet potato pudding within two hours of baking. Cover it tightly with plastic wrap or foil, and it will keep beautifully in the refrigerator for up to 3 days. For longer storage, you can freeze the wrapped pudding for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator and gently reheat in the oven or microwave.
Variations
Customize your sweet potato pudding to suit your taste. For a slightly healthier version, try reducing the sugar content by a quarter cup without compromising flavor. You might also add a touch of maple extract or orange zest to the mixture for an interesting flavor twist. For added texture, fold in chopped pecans or walnuts before baking. You can also experiment with different spice blends, such as a readymade pumpkin pie spice mix, for a unique aromatic profile.
Nutrition Information
This recipe is a rich and comforting dessert. While specific values can vary based on exact ingredients and preparation, here are approximate nutritional facts per serving (assuming 12 servings from a 9×13-inch dish). Please note these are estimates, and variations will affect the final nutritional content.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 420 kcal |
| Total Fat | 19g |
| Saturated Fat | 11g |
| Cholesterol | 80mg |
| Sodium | 100mg |
| Total Carbohydrate | 60g |
| Dietary Fiber | 3g |
| Total Sugars | 45g |
| Protein | 6g |
According to the USDA, sweet potatoes are a great source of essential vitamins and minerals, including Vitamin A and C. Learn more about the health benefits of sweet potatoes.
Frequently Asked Questions
Can I make this sweet potato pudding ahead of time?
Yes, absolutely! Prepare and bake the pudding, then let it cool completely. Cover tightly and refrigerate for up to 3 days. Reheat gently in the oven when ready to serve.
Can I make a healthier version of this recipe?
You certainly can. Reduce the granulated sugar by ¼ to ½ cup for a lighter option, letting the natural sweetness of the potatoes shine.
Can I freeze sweet potato pudding?
Yes, this pudding freezes well. Once completely cooled, wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This Southern-style sweet potato pudding truly is a culinary hug in a dish, offering unparalleled comfort with every creamy, spiced bite. It’s a testament to simple ingredients coming together to create something truly magical. We hope you feel inspired to try this easy-to-follow recipe, bringing its delightful warmth to your kitchen. Share this wonderful sweet potato pudding with your family and friends, making memories around a dish that tastes like pure joy. Happy baking, sweet friends!
The Best Sweet Potato Pudding Recipe
Equipment
- Large mixing bowl
- Small bowl
- Sharp knife
- Electric hand mixer
- 9×13-inch baking dish
- Pot
Ingredients
Pudding 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 evaporated milk 12 oz, Carnation is recommended
Instructions
Instructions
- Preheat the oven to 350°F; place butter in a large mixing bowl and set aside a small bowl with the sugar and flour mixture.
- Boil the sweet potatoes with their skins on until they are fork-tender throughout.
- Once boiled, carefully remove the skins from the hot sweet potatoes and add them to the bowl with the butter.
- Using an electric hand mixer, beat the sweet potatoes and butter until smooth, then add eggs one at a time, mixing continuously and scraping down the bowl sides.
- Mix in the vanilla extract, lemon extract, cinnamon, and nutmeg, followed by the sugar and flour mixture, blending until fully incorporated.
- Pour in the evaporated milk and continue mixing until the pudding mixture achieves a smooth, creamy, and uniform texture.
- Pour the batter into a 9×13-inch baking dish and bake for 45 minutes to 1 hour; test for doneness by gently shaking the dish.
- Allow the pudding to rest for 10 to 15 minutes before serving, and enjoy it either warm or at room temperature.