sweet potato pudding recipe

Written ByJenny Smyth Posted on
sweet potato pudding recipe
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The Best sweet potato pudding recipe

I’ve always been fascinated by the rich history of sweet potato pudding. This dish has its roots in ancient times, with the Incas being one of the earliest known consumers of sweet potatoes. They would boil and mash them, then mix with other ingredients to create a delicious and nutritious meal.

Fast forward to modern times, and sweet potato pudding has become a staple in many households, particularly in the Southern United States. My family and I have fallen in love with this recipe, and it’s become a regular feature at our family gatherings and holidays. The sweet potatoes add a lovely sweetness without being too overpowering, and the texture is just right – creamy but still light enough to enjoy as a side dish or dessert.

We’ve even started experimenting with different spices and herbs to give it an extra boost of flavor. The best part? It’s incredibly easy to make!

Simply boil or roast the sweet potatoes until they’re tender, then mash them with some milk, sugar, and spices. Pour into individual cups or a large serving dish and refrigerate until chilled. That’s it!

You can’t go wrong with this simple yet satisfying recipe.

Sweet Potato Pudding

Sweet Potato Pudding

4.9 from 1726 votes

A creamy, naturally sweet dessert made from roasted sweet potatoes, coconut milk, and warm spices. This comforting pudding is gluten-free and can be served warm or chilled.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pudding

2 large sweet potatoes (about 1.5 pounds), peeled and cubed
1 can (13.5 oz) full-fat coconut milk
1/3 cup maple syrup
1/4 cup coconut sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For Garnish (optional)

Toasted coconut flakes
Chopped pecans
A drizzle of maple syrup

👨‍🍳Directions

1Place the cubed sweet potatoes in a large pot and cover with cold water by 2 inches.
2Bring to a boil over high heat, then reduce to medium and simmer for 15 to 20 minutes until the potatoes are very tender when pierced with a fork.
3Drain the sweet potatoes in a colander and let them cool for 5 minutes.
4Transfer the cooked sweet potatoes to a blender or food processor along with the coconut milk, maple syrup, coconut sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and salt.
5Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and no lumps remain.
6Scrape down the sides of the blender as needed to ensure an even puree.
7Pour the puree into a medium saucepan and place over medium heat.
8Whisk constantly for 8 to 10 minutes until the mixture thickens and starts to bubble gently, then continue whisking for 1 more minute to fully activate the cornstarch.
9Remove the saucepan from the heat and let the pudding cool for 10 minutes at room temperature, stirring occasionally to prevent a skin from forming.
10Divide the pudding among serving bowls or ramekins and refrigerate for at least 2 hours until fully set and chilled.
11Before serving, garnish each pudding with toasted coconut flakes, chopped pecans, and a drizzle of maple syrup if desired.
12Serve cold or at room temperature.

🔧Equipment

Large pot
Colander
Blender or food processor
Medium saucepan
Whisk
Measuring cups and spoons
Serving bowls or ramekins

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 11g❤️Cholesterol: 0mg🧂Sodium: 180mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 22g🥩Protein: 3g

📝Notes

For a lighter version, substitute light coconut milk and reduce maple syrup to 1/4 cup. The pudding will keep in the refrigerator for up to 5 days in an airtight container.

Watch Video Of How Sweet Potato Pudding Works

This sweet potato pudding recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a comforting dessert after dinner. The best part?

It’s incredibly easy to make! Simply boil or roast your sweet potatoes until tender then mash them with some milk sugar spices pour into individual cups or large serving dish refrigerate until chilled enjoy as often as you like You can also store leftovers in an airtight container at room temperature up to three days in your fridge after that freeze individual portions on parchment paper lined baking sheets covered tightly by plastic wrap aluminum foil cover edges loosely wrap individual servings tightly wrap individually wrap servings tightly.

❓ Frequently Asked Questions About Sweet Potato Pudding

Q: What type of sweet potatoes should I use for this recipe?

I recommend using high-quality sweet potatoes that are firm to the touch and have no visible signs of damage or decay. You can find these at most grocery stores or farmers’ markets during peak season.

Q: Can I use other types of milk instead of regular milk?

Yes! You can substitute almond milk, soy milk, or coconut milk if you prefer dairy-free options or want to cater to specific dietary needs.

Q: How do I store leftover sweet potato pudding?

For short-term storage (up to 3 days), keep it refrigerated at 40°F (4°C) or below in an airtight container. If you plan to store it longer-term (up to 2 months), consider freezing individual portions or transferring them to an airtight container before placing in your freezer at 0°F (-18°C) or below.

Q: Can I add nuts or seeds for added crunch?

Nuts like walnuts or pecans pair beautifully with sweet potato pudding – simply chop them finely before adding them on top of your serving for added texture.

Q: Is this recipe suitable for vegans?

This recipe contains honey which is not vegan-friendly; however you can easily substitute it with maple syrup if you’d like!

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