Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together the mashed sweet potatoes and sugar until combined.
- Stir in melted butter, milk, beaten eggs, vanilla, cinnamon, nutmeg, and salt until everything is well incorporated.
- Gradually add the flour to the mixture, stirring until it’s smooth and fluffy.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
- Bake for 45-50 minutes, until the pudding is set and has a lovely golden-brown hue.
- Allow the pudding to cool slightly before serving—this lets the flavors meld beautifully.
Best ways to enjoy it
To fully appreciate Sweet Potato Pudding, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with spiced nuts or a sprinkle of toasted coconut for extra texture. For added flair, consider drizzling with maple syrup or caramel sauce.
Storage and reheating tips
If you’re lucky enough to have leftovers, Sweet Potato Pudding can be stored in an airtight container in the fridge for up to 3-5 days. For longer storage, freeze it for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at a low temperature until warmed through.
Helpful cooking tips
To ensure your Sweet Potato Pudding turns out perfectly, here are a few pro tips:
- Use freshly mashed sweet potatoes for the best flavor. Baking them is quick and enhances their natural sweetness.
- Be sure not to overmix after adding the flour, as this can lead to a denser texture.
- Allow the pudding to cool for a few minutes before serving to achieve the best slice.
Creative twists
Want to make this recipe your own? Consider adding chocolate chips for a dessert that kids will adore, or fold in some dried cranberries for a tart contrast. For a healthier spin, swap half of the sugar with mashed ripe banana or maple syrup, and use almond flour for a gluten-free version.
Your questions answered
What is the prep time for Sweet Potato Pudding?
Preparation takes about 15 minutes, with an additional 45-50 minutes of baking time.
Can I make Sweet Potato Pudding in advance?
Absolutely! You can prepare the pudding a day ahead and refrigerate it. Just reheat before serving for the best texture.
Are there any substitutes for the ingredients?
Yes, you can use almond milk instead of regular milk and coconut oil in place of butter for a dairy-free option. If you’re out of sweet potatoes, pumpkin or butternut squash can also be used effectively.
