Sweet Potato Pudding
A delightful dessert that captures the warmth and comfort of family gatherings, featuring creamy sweet potatoes and aromatic spices.
Ingredients
Main Ingredients
- 2.5 lb sweet potatoes, peeled and cut into 1-inch cubes Choose firm, unblemished sweet potatoes for the best texture.
- 4 Tbsp unsalted butter, cubed Creates a rich, creamy texture.
- 1 large egg Helps bind ingredients together.
- 0.5 cup dark brown sugar Adds depth of sweetness with hints of caramel.
- 0.25 cup whole milk or coconut milk Choose preference for added richness.
- 1 tsp kosher salt Enhances the sweetness.
- 1 tsp pure vanilla extract Infuses the pudding with warmth.
- 0.5 tsp ground nutmeg Adds cozy flavor.
- as desired whipped cream or marshmallow fluff Optional toppings.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Boil sweet potato cubes in a pot for about 10-12 minutes until tender.
- Drain the sweet potatoes and transfer them to a blender. Add the cubed butter.
- Add the egg, brown sugar, milk, salt, vanilla, and nutmeg into the blender and blend until smooth.
- Pour the mixture into an 8x8 inch baking dish, spreading it evenly.
Baking
- Bake in the preheated oven for 55 to 65 minutes until warmed through and golden on top.
- Remove from oven and cool on a wire rack for one hour.
Serving
- Serve warm or chilled, topped with whipped cream or marshmallow fluff.
Notes
For best results, let the pudding rest after baking to allow flavors to meld. You can make it ahead of time and bake just before serving.