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Sweet Potato Pudding

Sweet potato pudding is a creamy, comforting dessert that features warm spices and the natural sweetness of roasted sweet potatoes, offering a rich custard-like texture perfect for holidays or weeknight treats.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups roasted sweet potato puree about 2 large sweet potatoes
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter for greasing

Equipment

  • 9-inch round baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Blender or food processor
  • Measuring cups and spoons
  • Rubber spatula
  • Oven thermometer (optional but helpful)

Method
 

  1. Preheat oven to 350 degrees Fahrenheit and butter a 9-inch baking dish generously on the bottom and sides.
  2. Whisk together heavy cream, whole milk, and vanilla extract in a medium mixing bowl until fully blended; set aside.
  3. In a large mixing bowl, whisk roasted sweet potato puree with granulated sugar until smooth and sugar is dissolved.
  4. Add ground cinnamon, nutmeg, ginger, cloves, and salt directly into the sweet potato mixture and whisk thoroughly to combine evenly.
  5. Crack eggs into the sweet potato mixture one at a time, whisking well after each addition until smooth and lump-free.
  6. Pour the reserved cream and milk mixture into the sweet potato base and whisk until the batter is silky and smooth with no lumps.
  7. Pour the pudding batter into the prepared baking dish using a rubber spatula to scrape all of it out; tap the dish gently on the counter to release air bubbles.
  8. Bake in the preheated oven for 40 to 45 minutes, until the edges are set and the center has a slight wobble when gently shaken.
  9. Check doneness by inserting a knife into the center; it should come out clean or with just a few moist crumbs, not wet batter.
  10. Remove from oven and allow the pudding to cool; it will continue to set as it cools. Serve slightly warm or at room temperature.

Notes

Use roasted sweet potatoes for best flavor. Bring ingredients to room temperature before mixing. Avoid overbaking to prevent dryness. This pudding stores well refrigerated for up to 4 days and freezes up to 3 months. Serve with whipped cream, caramel sauce, or ice cream for extra indulgence.