Sweet Potato Pudding
A delightful dessert with a rich, creamy texture and a hint of sweetness, perfect for cozy gatherings or weeknight treats.
Ingredients
Main Ingredients
- 2.5 lb sweet potatoes These vibrant orange beauties are not only nutritious but also offer a naturally sweet flavor.
- 4 Tbsp unsalted butter, cubed This rich, creamy butter lends a luxurious texture to the pudding.
- 1 large egg Adds structure and a touch of richness.
- 0.5 cup dark brown sugar Infuses the pudding with deep sweetness and a hint of molasses flavor.
- 0.25 cup whole milk or evaporated milk or full-fat coconut milk Provides creaminess and moisture.
- 1 tsp kosher salt Balances the sweetness and enhances the overall flavor.
- 1 tsp pure vanilla extract Adds warmth and aromatic notes.
- 0.5 tsp ground nutmeg Offers a subtle spiciness that complements the sweet potatoes.
- Whipped cream or marshmallow fluff for topping Adds a luxurious finish.
Instructions
Preparation
- Preheat your oven to 350°F.
- Cook the sweet potato cubes in boiling water for 10-12 minutes until they are fork-tender.
- Drain and transfer sweet potatoes to a blender. Add the cubed butter, and blend until you achieve a smooth, creamy consistency.
- Add the egg, brown sugar, milk, salt, vanilla, and nutmeg to the blender, and blend until creamy.
- Pour the mixture into an 8×8 inch baking dish, spreading it evenly.
Baking
- Bake for 55 to 65 minutes until the pudding is lightly golden on top.
- Cool for an hour on a wire rack.
Serving
- Serve warm, topped with whipped cream or marshmallow fluff.
Notes
For added flavor, sprinkle cinnamon along with nutmeg. For a vegan option, substitute the egg with a flax egg or applesauce and use full-fat coconut milk.