Sweet Potato Pudding: Like Dessert Got Cozy and Put on a Sweater
You know that feeling when you wrap yourself in a warm blanket, your favorite show’s on, and everything smells like cinnamon and comfort? Yeah, that’s sweet potato pudding.
It’s not flashy. It’s not trendy. But it’s rich, creamy, spiced just right, and basically the dessert version of a bear hug. Oh—and it’s stupidly easy to make. No fussy techniques, no weird ingredients you have to Google. Just straight-up Southern comfort in a bowl.
Wait—What Is Sweet Potato Pudding?
Think of it like pumpkin pie’s underrated cousin—but with more flavor, better texture, and none of that “please help me slice this sad pie crust” nonsense. It’s creamy, spiced, a little sweet, a little earthy, and totally spoon-worthy.
This is comfort food dessert royalty, and if you’ve never had it before, buckle up. Your taste buds are in for a treat, and your stretchy pants are gonna get a workout.
Why You’ll Be Making This on Repeat
- Ridiculously simple. Like, mash-it-up-and-bake simple.
- Naturally gluten-free (without even trying).
- Loaded with warm spices, creamy texture, and sweet potato goodness.
- Tastes like fall but makes sense year-round.
You’ll Need These (You Probably Have Most Already)
Here’s what goes into this magic mix:
- 2 cups mashed sweet potato (roasted or canned—no judgment)
- 1 cup milk (dairy or plant-based, your call)
- 2 large eggs
- ½ cup brown sugar
- 2 tbsp melted butter (or coconut oil if you’re feelin’ healthy-ish)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
- Optional: pecans or coconut flakes on top for texture
FYI: You can get fancy and toss in ginger or cardamom, but the OG spice combo hits just right.
Let’s Get This Pudding Party Started
Step 1: Preheat That Oven
Set it to 350°F (175°C). You know the drill.
Step 2: Mix It All Together
In one big bowl (yes, just one), toss in your sweet potatoes, milk, eggs, sugar, butter, vanilla, and spices. Whisk until smooth and dreamy. No lumps, no drama.
Step 3: Pour Into a Baking Dish
Grab an 8×8 dish or something similar. Grease it a bit, pour in your silky batter, and give it a little shake to level it out.
Step 4: Add a Little Crunch (Optional but Glorious)
Sprinkle chopped pecans or toasted coconut on top if you want a little bite. Highly recommend. The contrast is chef’s kiss.
Step 5: Bake Until Set
Pop it in the oven for 35–40 minutes, or until the center is set and the edges are juuust starting to brown. It should have a slight jiggle—not a full-on wave.
Step 6: Cool Slightly & Serve
Let it cool for at least 10–15 minutes. Then grab a spoon. Or a shovel. I don’t judge.
Hot Tips From a Dessert Devotee
- Want it ultra-creamy? Use full-fat coconut milk instead of regular milk. Game-changer.
- Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Because yes.
- Leftovers? Store ‘em in the fridge and eat cold straight from the dish like a rebel.
Real Talk: How Does It Taste?
Imagine the lovechild of pumpkin pie and mashed sweet potatoes. Then imagine that baby got cozy with some brown sugar and cinnamon. It’s earthy, sweet (but not cloying), smooth, and subtly spiced. Like a warm autumn breeze—except edible.
IMO, it’s criminally underrated. People sleep on sweet potato desserts, but once they try this? Suddenly everyone’s asking for the recipe like you’re some kind of Southern baking whisperer.
When to Serve It (Spoiler: Anytime)
- Thanksgiving: It’s the unofficial MVP.
- Random Tuesday night: Because life is hard, and you deserve soft pudding.
- Brunch potluck: Yeah, it counts as a “side.” We don’t make the rules.
