This sweet potato pudding is thick and creamy, and the crispy pecan topping makes it that much better. It's one of my favorite sweet potato recipes, and I have a feeling it'll become one of yours too!
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My Take On Sweet Potato Pudding
This pudding is basically the best version of a sweet potato mash. It has a slightly thicker and creamier filling with a blend of sweet flavors. I think the filling is pretty addictive as is, but the brown sugar and chopped pecans on top really put it in a league of its own.
I love eating this as an indulgent dessert, especially during the fall and winter months of the year. It always curbs my sweet tooth, and I feel better eating this pudding instead of other dessert options.
Plus, I really like how easy it is to make from scratch. It comes together in minutes - as long as you have mashed sweet potato prepared - so you can spend your holidays relaxing rather than working in the kitchen all day!
Why I Love This Recipe
It's a versatile recipe. This makes a great side to any holiday dinner, or you can save the best for last and have it for dessert!
Everyone I've shared this with loves it. Every time I make this sweet potato pudding, it's always a hit. In fact, I usually end up making a second batch since it's everyone always goes back for seconds and thirds.
The texture is like no other. This sweet potato pudding is light and creamy, and every bite melts in your mouth. It's so good!
For the pudding:
- Mashed sweet potato- for the base of this recipe. I use this sweet potato puree, and it works great.
- Butter- to give it a creamy texture.
- Large egg- essential to bind the ingredients together.
- Sugar- everything tastes better with sugar.
- Milk- for added creaminess.
- Brown sugar- the sweet caramel flavor goes so well with the sweet potatoes.
- Maple syrup- for an extra hint of sweetness.
- Vanilla extract- to enhance all the flavors.
For the pecan topping:
- Pecan halves- for a delicious crunchy texture.
- Brown sugar- to give the topping a little crispiness and sweet flavor.
- Whipped cream- optional for a topping.
How To Make Sweet Potato Pudding
1. Prep work. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish with some cooking oil or nonstick cooking spray and set it aside.
2. Make the pudding. In a large mixing bowl, mix the sweet potato mash and softened butter until you have a smooth consistency. Add the egg, sugar, brown sugar, maple syrup, milk, and vanilla and stir until smooth. Transfer the sweet potato mixture to the prepared baking dish and smooth out the top with a rubber spatula.
3. Bake. Sprinkle the brown sugar and pecans evenly on top and bake for 30-35 minutes. Serve the pudding warm as is or with some whipped cream. Enjoy!
How I Recommend Storing This Recipe
In the fridge: Store any leftovers in an airtight container or right in the baking dish with a lid sealed on top and keep them in the fridge for up to 5 days.
In the freezer: Allow the leftovers to cool completely, then transfer them to a freezer-safe container and freeze the pudding for up to 6 months.
Reheating: I've found the best way to reheat it is to transfer the leftovers to a baking dish with a splash of milk and bake at 350°F for 10-20 minutes or until the pudding is fully reheated. You can also reheat single-servings in 20-second increments till warm.
More Sweet Potato Recipes To Try
- Sweet potato pecan pie
- Sweet potato casserole with canned yams
- Grandma's old fashioned sweet potato pie
- Sweet potato pound cake
- Sweet potato biscuits
- Sweet potato pie with condensed milk
For the pudding:
- 2 ¼ cups mashed sweet potato
- ¼ cup butter, softened
- 1 large egg
- 3 tablespoon sugar
- ¼ cup milk
- ¼ cup brown sugar
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
For the topping:
- ¾ cup pecan halves
- ¼ cup brown sugar
- Whipped cream, optional
- Preheat oven to 375°F. Grease a 9-inch baking dish with some cooking oil or nonstick cooking spray.
- Mix the mashed sweet potato and softened butter in a bowl.
- Add egg, sugar, brown sugar, maple syrup, milk, and vanilla to the bowl and stir until smooth.
- Transfer the mixture to the baking dish and smooth the top out with a rubber spatula.
- Add sugar and pecans evenly on top and bake for 30-35 minutes.
- Serve the pudding as it is, or top with whipped cream.
Store leftovers in an airtight container in the fridge for up to 5 days or freezer for about 6 months. To reheat, put the pudding bake in a baking dish and warm in the oven at 350°F for 10-20 minutes until warm.
Serving Size:⅓ cup
Amount Per Serving: Calories: 418Total Fat: 23.6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 52mgSodium: 147mgCarbohydrates: 50.1gFiber: 3.6gSugar: 30.2gProtein: 5.4g