Recipe Corner October 2022 - Sweet Potato Pudding

Sweet Potato Pudding

Makes 4 - 6 servings
Prep time: 15 minutes
Total time: 2 hours, 40 minutes

Ingredients

• 2 1/2 lb. sweet potatoes (about 4 large), peeled and cut into 1” cubes
• 4 tbsp. unsalted butter, cubed
• 1 large egg
• 1/2 c. (105 g.) packed dark brown sugar
• 1/4 c. whole milk, evaporated milk, or full-fat coconut milk
• 1 tsp. kosher salt
• 1 tsp. pure vanilla extract
• 1/2 tsp. ground nutmeg
• Whipped cream or marshmallow fluff, for topping

Directions

1. Arrange a rack in center of oven; preheat to 350º.
2. In a large pot, place potatoes. Add enough water to cover potatoes by 1”. Cover pot and bring to a boil over high heat. Once boiling, reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, 10 to 12 minutes.
3. Drain potatoes in a colander and transfer to a blender. Add butter and cover to let butter melt. Add egg, brown sugar, milk, salt, vanilla, and nutmeg and blend until smooth. Transfer potato mixture to an 8”-by-8” baking dish.
4. Bake pudding until warmed through and lightly golden on top, 55 to 65 minutes. Let cool on a wire rack 1 hour.
5. Serve at room temperature or refrigerate until cold. Divide pudding among small bowls or ramekins. Top with a dollop of cream.

Tips

Make Ahead: Pudding can be made 3 days ahead. Store in an airtight container and refrigerate.

Optional: Top with toasted almonds or shaved coconut.