Sweet Potato Pudding
A creamy and spiced sweet potato pudding baked to perfection. Made with sweet potatoes, milk, eggs, butter, and warming spices, this comforting side dish is perfect for holidays or everyday meals. Enjoy it warm or at room temperature, and store leftovers for an easy make-ahead option.
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 9x13-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.
