Move Over Pumpkin: This Sweet Potato Pudding Is Our New Go-to Fall Dessert

When you think of sweet potatoes, dessert probably isn’t the first thing that comes to mind — at least it wasn’t for me. But once I discovered how naturally sweet and creamy they become when baked, I realized they’re perfect for a cozy fall dessert. That's right, pumpkin gets some stiff competition when it comes to orange produce. This sweet potato pudding recipe is not only easy to whip up in the oven, but it's also packed with nutrients like fiber and vitamins. And as always, I have some tips for achieving the best results, as well as a rundown of nutritional benefits. Trust me, you'll never look at sweet potatoes the same way again.

What is sweet potato pudding?

Sweet potato pudding has its roots in traditional Southern and Caribbean cuisine, where sweet potatoes have long been a staple ingredient. This creamy dessert blends baked sweet potatoes with ingredients like milk, eggs and spices to create a rich, custard-like consistency. It's a bit like sweet potato casserole, but without the topping or crust. This dish is typically sweetened with sugar or maple syrup and flavored with warming spices like cinnamon and nutmeg. Baked until golden and slightly set, sweet potato pudding is a deliciously wholesome dessert that’s perfect for fall and can be served warm or chilled.

The nutritional benefits of sweet potatoes

Beyond its delicious taste, sweet potato pudding offers several nutritional benefits. Sweet potatoes are rich in fiber, vitamins and antioxidants. They contain beta-carotene, a precursor to vitamin A, which is essential for eye health and immune function. Additionally, sweet potatoes are a good source of potassium, which helps regulate blood pressure.

For those looking for balance their blood sugar levels, sweet potatoes' natural sweetness comes with a low glycemic index, making them a great option for dessert. Plus, their high fiber content promotes digestive health and keeps you feeling full longer.

Tips for making great sweet potato pudding

Making any type of pudding was intimidating to me. As someone who usually buys the premade version, all I could think about was nailing that familiar pudding consistency. But by following these tips, you'll be well on your way:

1. Choose the right sweet potatoes

Look for firm, well-shaped sweet potatoes with vibrant orange flesh. Avoid those with blemishes or soft spots. The quality of your sweet potatoes will directly impact the flavor and texture of your pudding. Opt for sweet potatoes that are ripe and ready to eat, as they will have a sweeter and more flavorful taste.

2. Cook the sweet potatoes thoroughly

There are two common methods to cooking sweet potato: baking and boiling. Baking brings out the natural sweetness of the sweet potatoes, while boiling results in a softer texture. Whichever method you choose, ensure the sweet potatoes are cooked until tender and easily pierced with a fork. Overcooked sweet potatoes can become mushy and affect the pudding's consistency.

3. Blend for a smooth texture

For a silky smooth pudding, blending the mashed sweet potatoes with the other ingredients is crucial. Using a blender or immersion blender will create a velvety texture that's free of lumps. Blending also helps to incorporate the flavors and ensures a consistent consistency throughout the pudding.

Easy sweet potato pudding recipe

I couldn't believe this recipe from The Spruce Eats takes just under an hour to make. This works with both freshly cooked and mashed sweet potatoes, but to save even more time, opt for canned sweet potatoes. If you don't have individual ramekins, you can make the pudding in any baking dish coated with cooking spray.

Ingredients:

• Unsalted butter, for greasing ramekins

• 5 large eggs

• 1? cups cooked mashed or pureed sweet potato

• ? cup packed brown sugar

• Scant ? tsp. salt

• ? tsp. ground cinnamon

• ? tsp. ground nutmeg

• ? tsp. ground ginger

• 1 dash allspice

• 1? cups milk

• 2 tsp. pure vanilla extract

• Whipped cream, or frozen whipped dessert topping, for serving, optional

• Cinnamon sugar, optional

Directions:

• Total Time: 55 min.

• Yield: six to eight servings

1. Butter six 8-oz. or eight 6-oz. ramekins and place them in a larger baking dish or roasting pan. Position a rack in the center of the oven and heat to 350°F.

2. In a medium bowl with an electric hand mixer, beat the eggs until blended. Set aside.

3. In another bowl, combine the sweet potato, brown sugar, salt, cinnamon, nutmeg, ginger and allspice. Beat well and, with the mixer on the lowest speed, gradually add the milk and vanilla; blend well. Then add the beaten eggs and blend thoroughly.

4. Fill the ramekins almost full, then place the pan into the oven and pour about 1 inch of near-boiling water into the pan (avoid getting water into the ramekins). Bake until the puddings are set, about 40 minutes.  Remove the pan from the oven and let the ramekins cool.

5. Serve the puddings warm, at room temperature, or chilled with whipped cream or and a sprinkling of cinnamon sugar, if desired.

More fall desserts to make:

2 Edible Pumpkin Cookie Dough Recipes for Your Fall Dessert Cravings

Wow Guests (And Yourself) With This 2-Ingredient Chocolate Mousse Recipe

Celebrate Fall With This Apple Cider Donuts Recipe That’s A Breeze To Whip Up