Sweet Potato Pudding

4.84 from 6 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Side Dish

Cuisine: American

Servings:

Calories: 473kcal

Author: Lisa Killian

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

Video

Notes

Tips and Tricks

*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.

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