This Sweet Potato Pudding Recipe is the ultimate cozy comfort food-creamy, lightly sweet, and perfectly spiced with a crunchy pecan topping. It's a simple yet elegant twist on classic sweet potato casserole that's just as perfect for a holiday table as it is for an everyday treat.
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Reminiscent of a sweet potato casserole, this pudding leaves out the marshmallows but features a pecan brown sugar topping that is truly delicious. And for those who want to go all out, top it with whipped cream for an incredible combo.
Why This Recipe Works
- Creamy Perfection: The mashed sweet potatoes and milk create a custard-like base that's silky and rich.
- Balanced Sweetness: A mix of brown and granulated sugars adds warmth and depth without being overpowering.
- Crunchy Topping: The pecans give the perfect textural contrast to the soft pudding.
- Simple Ingredients: You probably already have everything you need in your kitchen!
Previous sweet potato recipes have included sweet potato cupcakes with brown sugar butter cream, sweet potato souffle, sweet potato pie, sweet potato skillet, sweet potato biscuits, and sweet potato rolls. I now bring you this delicious dish.
What This Recipe Needs
- Sweet Potatoes: The star of the show! Naturally sweet, creamy, and full of color. You can use freshly cooked and mashed sweet potato or mashed candied yams from a can
- Butter: Adds richness and helps give the pudding that irresistible velvety texture.
- Eggs: Bind the pudding together and create its smooth, custardy consistency.
- Brown Sugar & Granulated Sugar: Work together for just the right balance of sweetness and flavor.
- Milk: Keeps the pudding moist and creamy. I recommend using whole or 2%.
- Vanilla Extract: Adds a layer of warmth and rounds out the flavors.
- Salt: Balances the sweetness so the flavors shine.
- Pecans: Add crunch and nuttiness to the topping for the perfect finish.
Substitutions
- Sweet Potatoes: Canned or frozen sweet potatoes work in a pinch - just drain and mash well.
- Sugar: Replace part of the sugar with maple syrup or honey for a deeper sweetness.
How to Make Sweet Potato Pudding?
- Step 1: Make your sweet potato mash- either from cooking, peeling, and mashing sweet potatoes, or mashing candied yams.
- Step 2: Stir in butter completely, then mix in the eggs thoroughly.
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- Step 3: Then stir in the sugars, milk, vanilla, and salt.
- Step 4: Place the mixture in a prepared dish and then sprinkle with pecan halves and brown sugar.
- Step 5: Bake until the top is slightly browned and everything is heated through.
Variations
- Maple Pecan Pudding: Replace some sugar with maple syrup or maple sugar and double up on the pecans.
- Spiced Pudding: Add cinnamon, nutmeg, or pumpkin pie spice for a cozy twist.
- Mini Puddings: Bake in ramekins for perfectly portioned desserts.
- Chocolate Swirl: Add ribbons of melted chocolate for a decadent version.
- Marshmallow Delight: Top with marshmallow fluff and broil until browned- similar to my sweet potato pie recipe.
Expert Tips
- Mash Smoothly: The creamier the mashed sweet potatoes, the silkier the pudding.
- Don't Overmix: Stir until just combined to avoid a dense texture.
- Bake: I recommend baking this in an 8x8 dish, or a small rectangular dish (like 11x7).
- Browning: If the top is browning too quickly, cover it with foil and continue baking until done.
- Rest Before Serving: Let it cool slightly before digging in-it thickens as it rests.
- Use Up Leftovers: If you have any leftover (which I doubt!) you can use it in my sweet potato rolls, sweet potato biscuits, or sweet potato cupcakes!
Frequently Asked Questions
The candied yams are typically sweet potatoes that are in a sugar syrup. If you use them, the dish will be sweeter in general.
Absolutely - just drain and mash them well first.
Yes! Assemble it up to a day ahead, refrigerate, and bake just before serving.
Typically 30-40 minutes, depending on your oven and dish size.
Store in an air tight container in the fridge for 5 days.
Yes - freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge.
It's delicious both ways! Warm for comfort, cold for a denser, custard-like texture.
More Related Recipes
If you like this recipe, make sure to check out all my easy Thanksgiving Recipes, especially my Thanksgiving Dressing Recipe, Cranberry Molasses Smoked Spatchcock Turkey Recipe, Thanksgiving Corn, and this delicious Pumpkin Pie with Sweetened Condensed Milk!
Video
Sweet Potato Pudding Recipe
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 optional topping
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 mashed sweet potato and butter until smooth.3 cups mashed sweet potato*, ½ cup butter
- Mix in whisked eggs until thoroughly 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, 2 large eggs
- Pour into the 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 the 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 four 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 the oven to 425°F. Wash and dry a medium-large sized sweet potato. Using a fork, poke holes in it, then wrap it in foil. Bake in the oven for 45-60 minutes, or until fully cooked and tender. 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, place the sweet potato on the trivet with a cup of water. Poke holes in it, then pressure cook on high for 30 minutes, and allow for a 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.