Sweet Potato Pudding is a delicious easy recipe bursting with flavor. Perfectly baked and topped with pecan, brown sugar, and whipped cream, you will go back for seconds and thirds!
Ok, I’ve shared so many sweet potato recipes with you all but I need to share at least one more! This sweet potato pudding recipe is amazing!
Reminiscent of a sweet potato casserole, this pudding leaves the marshmallows but brings a pecan brown sugar topping that is so good! And for those who want to go all out- top it with whipped cream for an incredible combo.
Previous sweet potato recipes have included sweet potato cupcakes with brown sugar butter cream, sweet potato pie, sweet potato skillet, sweet potato biscuits, and sweet potato rolls. I now bring you this delicious dish.
Ingredients needed for sweet potato pudding:
Mashed Sweet Potato- you can use freshly cooked and mashed sweet potato or mashed candied yams from a can
Butter- at room temp
Large Eggs
Brown Sugar- both for the pudding and the topping
Granulated White Sugar
Milk- I recommend using whole or 2%
Salt
Vanilla
Pecans- I like to buy these in halves but you can chop them up too
Whipped Cream- optional but why would you skip it?!
What is the difference between sweet potato and candied yams?
The candied yams are typically sweet potatoes that are in a sugar syrup. If you use them the dish will be sweeter in general.
Sweet Potato Pudding is a common dish all over the world. I’ve seen varieties for Jamaican sweet potato pudding and even Japanese sweet potato pudding. It’s truly incredible how similar our dishes can be- even on the other side of the world!
This sweet potato pudding recipe is simple and easy to make.
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How to make sweet potato pudding?
- Make your sweet potato mash- either from cooking, peeling, and mashing sweet potatoes, or mashing candied yams.
- Stir in butter completely, then mix in the eggs completely.
- Once those are mixed in, stir in the sugars, milk, vanilla, and salt.
- Place mixture in a prepared dish and then sprinkle with pecan halves and brown sugar.
- Bake until the top is slightly browned and everything is heated through.
- Add whipped cream and enjoy!
Tips Not To Miss!
- I recommend baking this in an 8x8 dish, or small rectangular dish (maybe 11x7)
- If the top is browning way too quickly just cover with foil and continue baking until done.
- If you have any leftover (which I doubt!) you can use it in my sweet potato rolls, sweet potato biscuits, or sweet potato cupcakes!
How to store leftover sweet potato pudding?
Store in an air tight container in the fridge for 5 days.
Can you make this ahead of time?
Yes! I love making this a few days before any holiday meal.
I don’t add the brown sugar or pecans until I am ready to bake/warm through on the day of the meal.
Holiday Menu Tips
Holiday Menu Tips- when to make everything!
Trying to get all the dishes made during the Holidays can be a bit hectic. However, planning out what you will make, what ingredients you need, and when everything should be in the oven or on the stove helps a lot.
If you can make some dishes things ahead of time that is even better. Here are a few of my favorite holiday recipes that can be made a day or two or three in advance and either reheated or just set out on the table when ready to eat!
- Homemade Gravy without Drippings or Peppered Gravy- made the day before
- Make Ahead Mashed Potatoes- make up to three days before
- Deviled Eggs- make 1-2 days before (but it’s hard to not snack on them!)
- Green Bean Casserole- prepare the day before but don’t bake until the day of
- Sweet Potato Pudding- prepare the day before but don’t bake until the day of
- Cranberry Sauce or Cranberry Relish- make 1-2 days before
- Any pie or other dessert should be made a day or two before to allow them to cool/set. (I recommend my pumpkin, chocolate pumpkin, pecan, sweet potato, or french silk pies!)
Video
Sweet Potato Pudding
Ingredients
- 3 cups mashed sweet potato* freshly cooked or canned
- ½ cup butter softened to room temp
- 2 large eggs whisked
- ¼ cup granulated white sugar
- ½ cup brown sugar
- ¼ cup maple syrup
- ½ cup milk whole or 2%
- ¼ teaspoon salt
- 1 teaspoon vanilla
- Topping
- 1 cup pecan halves
- ½ cup brown sugar
- whipped cream
Instructions
- If making your own mashed sweet potatoes see notes below on how to cook.
- Preheat oven to 325°F and grease a medium sized baking dish (8x8 dish, or 11x7 rectangular dish)
- In a medium sized bowl mix together mashed sweet potato and butter until smooth.3 cups mashed sweet potato*, ½ cup butter
- Mix in whisked eggs until completely combined, then add in the sugar, brown sugar, maple syrup, milk, salt, and vanilla.¼ cup granulated white sugar, ½ cup brown sugar, ¼ cup maple syrup, ½ cup milk, ¼ teaspoon salt, 1 teaspoon vanilla
- Pour into prepared baking dish then sprinkle with pecan halves and brown sugar.1 cup pecan halves, ½ cup brown sugar
- Bake for 30-40 minutes or until top is nicely browned and it’s heated through.
- Serve as is or top with whipped cream!whipped cream
Notes
- *Mashed Sweet Potato- this recipe needs about 4 medium- large sweet potatoes, cooked, skin removed, and mashed, or you can use candied sweet potato, or candied yams. Just make sure it is mashed.
- How to make homemade sweet potato puree? If you are making your own sweet potato puree you will want to plan ahead since it takes about an hour if using the oven. To make sweet potato puree preheat oven to 425°F. Wash and dry a medium-large sized sweet potato. Using a fork poke holes in it then wrap in foil. Bake in oven for 45-60 minutes or until fully cooked and squishy. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth, or mash with a potato masher. If you have an instant pot, you can place the sweet potato in there, on the rivet, with a cup of water. Poke holes in it, then pressure cook on high for 30 minutes, and natural release for 8 minutes. Put it in a food processor and blend until smooth, or mash with a potato masher.
Stephanie H says
What kind of maple syrup do you recommend?
Lisa says
I recommend real maple syrup. I get mine from Sam's club because it is the best option for the price (and we don't have a Costco which has a good option too). Otherwise any real maple syrup (no corn syrup in the ingredients on the label) would work well.