Recipe Corner October 2022 - Sweet Potato Pudding

October 31, 2022

Sweet Potato Pudding

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


  • 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


  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.


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

Optional: Top with toasted almonds or shaved coconut.