This sweet potato pudding is a cozy, nutrient-packed side dish that’s both indulgent and nourishing.
Sweet potatoes provide natural fiber and vitamins, while eggs add a boost of protein, making it a satisfying yet wholesome treat.
With warm spices and creamy texture, it’s a family-friendly recipe that feels comforting but is simple enough for everyday cooking.
It also stores beautifully, making it a smart choice for meal prep or holiday gatherings.
Sweet Potato Pudding
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 9×13-inch baking dish
- 1 electric hand mixer
- 1 spatula
- 1 large pot (for boiling sweet potatoes)
- 1 sharp knife (for peeling)
Ingredients
- 2 sticks 1 cup unsalted butter
- 1 ½ cups sugar
- 2 tablespoons all-purpose flour
- 8 medium to large sweet potatoes
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cans 12 oz each evaporated milk
Instructions
- Prepare the Sweet Potatoes: Start by selecting 8 medium or large sweet potatoes. Wash them thoroughly to remove any dirt, then place them whole in a large pot. Fill the pot with enough water to cover the potatoes completely. Bring the water to a gentle boil over medium-high heat. Allow the sweet potatoes to cook until they are fork-tender all the way through—this usually takes about 25–35 minutes depending on size. You should be able to pierce them easily with a fork from top to bottom. Once tender, carefully drain the water and let the sweet potatoes cool for a few minutes so they are safe to handle. Using a sharp knife, cut the sweet potatoes lengthwise and peel off the skins. They should slip off easily. Transfer the peeled sweet potatoes to a very large mixing bowl.
- Soften the Butter: While the potatoes are cooling, take 2 sticks of unsalted butter and let them sit at room temperature to soften. You want the butter soft enough to mix easily, but not melted. Softened butter blends more smoothly with the sweet potatoes and helps create a creamy texture in the pudding.
- Mix Sugar and Flour: In a separate medium-sized bowl, combine 1 ½ cups sugar with 2 tablespoons all-purpose flour. Whisk the mixture lightly to ensure the flour is evenly distributed throughout the sugar. This combination will help thicken the pudding slightly and give it a smooth, uniform consistency. Set this mixture aside for later use.
- Blend Sweet Potatoes and Butter: Using an electric hand mixer, start blending the sweet potatoes and softened butter together in the large mixing bowl. Beat on medium speed, ensuring that the potatoes are fully broken down into a creamy texture without any large lumps. Scrape down the sides of the bowl with a spatula periodically to ensure all the butter and sweet potatoes are fully incorporated. This is a key step for achieving that smooth, luscious pudding texture.
- Incorporate Eggs: Once the sweet potato and butter mixture is smooth, add 3 large eggs one at a time. After adding each egg, mix thoroughly, ensuring the egg is fully combined before adding the next. Scrape down the sides of the bowl with your spatula after each addition to maintain a uniform mixture. Eggs enrich the pudding, add structure, and create a silky, custard-like consistency.
- Add Extracts and Spices: Next, add 2 teaspoons of vanilla extract and 1 teaspoon of lemon extract to the mixture. These extracts enhance the natural sweetness of the sweet potatoes and give the pudding a warm, fragrant flavor. Then, sprinkle in 2 teaspoons ground cinnamon and ¼ teaspoon ground nutmeg. Mix everything together until the spices and extracts are fully incorporated, and the mixture is aromatic and evenly colored.
- Incorporate Sugar-Flour Mixture: Gradually fold in the sugar-flour mixture prepared earlier. Mix slowly at first to prevent sugar from flying out of the bowl, then increase to medium speed. Ensure that the sugar and flour are fully integrated into the batter, creating a smooth and slightly thickened mixture. This step balances sweetness while helping the pudding set properly during baking.
- Add Evaporated Milk: Pour in 2 cans (12 oz each) of evaporated milk gradually while mixing at low to medium speed. Continue to beat the mixture until the pudding batter is silky, creamy, and lump-free. Evaporated milk adds richness without making the pudding overly heavy, creating a perfect balance of creaminess and structure.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. Make sure to cover all corners to prevent sticking. Pour the prepared sweet potato pudding mixture evenly into the baking dish, smoothing the top with a spatula so it bakes uniformly.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour. Around the 45-minute mark, gently shake the dish to check for doneness. The center should be set but slightly wobbly—if it jiggles excessively, continue baking in 5–10 minute increments until firm but still creamy. Avoid overbaking to prevent drying out the pudding.
- Cool and Serve: Once baked, remove the dish from the oven and let the pudding rest for 10–15 minutes. This allows it to firm up slightly and makes it easier to cut and serve. You can enjoy this pudding warm for a comforting treat or at room temperature for a lighter option. Leftovers can be stored in the fridge or frozen for later use.
Notes
- This sweet potato pudding is naturally creamy and smooth, so be sure to mash or blend the sweet potatoes thoroughly to avoid lumps.
- Using evaporated milk gives the pudding richness without adding excessive fat; however, whole milk or half-and-half can be substituted for a slightly lighter or richer version.
- The combination of vanilla and lemon extract enhances the sweet potatoes’ natural sweetness and adds a subtle complexity.
- Boiling the sweet potatoes with the skin on prevents them from absorbing too much water, keeping the pudding thick and creamy.
- This recipe freezes exceptionally well for up to 2 months; thaw in the refrigerator overnight and reheat gently before serving.
Chef’s Secrets For Perfect Texture
Achieving the perfect sweet potato pudding requires attention to detail.
Start by selecting firm, evenly sized sweet potatoes, which cook evenly and produce a smooth, uniform texture.
Softened butter should be fully blended into the sweet potatoes before adding eggs, ensuring a silky base without clumps.
Gradually incorporate the sugar-flour mixture and milk to avoid curdling or overmixing.
Lastly, avoid overbaking; the pudding should jiggle slightly in the center when done, creating a custardy, melt-in-your-mouth consistency.
For extra flavor, allow the pudding to rest for 15 minutes after baking—this short cooling period lets the flavors develop and the texture firm up just enough to serve neatly.
Serving Suggestions For Every Occasion
Sweet potato pudding is versatile and pairs well with a variety of dishes.
Serve it as a comforting side alongside roasted meats like turkey, chicken, or ham for holiday meals.
For a dessert twist, top warm pudding with a dollop of whipped cream, a sprinkle of cinnamon, or toasted pecans for added crunch.
It also works beautifully as a standalone treat for afternoon snacks or brunch spreads.
Leftover pudding can be served chilled as a creamy, lightly spiced snack or reheated gently in the oven or microwave to enjoy the full cozy experience.
Storage Tips For Maximum Freshness
This pudding keeps beautifully in the refrigerator for up to 4–5 days.
Cover tightly with plastic wrap or transfer to an airtight container to prevent drying or absorbing other flavors.
For longer storage, freeze the pudding in a freezer-safe container for up to 2 months.
When ready to enjoy, thaw overnight in the refrigerator and reheat gently in the oven at 325°F (160°C) until warm.
Avoid microwaving frozen pudding directly, as it can become watery or unevenly heated.
Proper storage preserves both flavor and creamy texture, making this pudding an excellent make-ahead option.
Frequently Asked Questions
1. Can I use sweet potato puree instead of boiling the potatoes?
Yes, pre-made sweet potato puree can save time, but ensure it is unsweetened and fully drained to avoid excess moisture. The texture may be slightly softer, so mix carefully to maintain creaminess.
2. Can I substitute the evaporated milk with non-dairy milk?
You can try almond, oat, or soy milk; however, the pudding may be slightly less creamy. Full-fat options work best to replicate the richness of evaporated milk.
3. How do I know when the pudding is fully baked?
Gently shake the baking dish: the edges should be set, and the center should jiggle slightly. If it moves too freely, bake in 5–10 minute increments until it holds its shape but remains custardy.
4. Can I make this pudding ahead of time?
Absolutely! Prepare the pudding up to a day in advance and store it covered in the refrigerator. Bake just before serving for the best fresh flavor, or bake ahead and reheat gently.
5. Can I add other flavors or toppings?
Yes! For variation, add a pinch of ground ginger or cloves for deeper spice, or top with chopped nuts, shredded coconut, or a drizzle of maple syrup.
Just remember that toppings added before baking may alter cooking time slightly.
