Baked Sweet Potato Pudding (Easy and Fabulous!)

This Baked Sweet Potato Pudding is a fabulous make-ahead dessert that is perfect for fall and winter! Everyone love it and it’s healthy, easy, and delicious.

This Baked Sweet Potato Pudding is creamy, feel-good, and a guaranteed crowd-pleaser! Whether you enjoy it warm or chilled, it’ll always deliver!

Are you craving a cozy fall treat? Or maybe you are looking for a new dessert recipe to bring delight to your holiday meal. If so, I have something that’ll be a sure hit among family and friends – Baked Sweet Potato Pudding.

It’s delicious, uses simple ingredients, and can be made ahead of time. This healthy dessert will leave your guests wanting more, guaranteed!

I love this recipe because it’s super versatile – you can enjoy it as a side dish, dessert, or even part of your breakfast! (I mean it has sweet potato and eggs, right? These Baked Eggs in Sweet Potato Boats prove I love that combo for breakfast…) Plus, the prep is so easy that even beginners can master this one in no time.

Ingredient List for Baked Sweet Potato Pudding

1 1/2 Cups Cooked Sweet Potato Flesh

I prefer using orange sweet potatoes. They are sweeter and add a nice color to the pudding. You can also use white sweet potatoes if you like. Or maybe even use a combination of sweet potatoes for good texture. 1-2 sweet potatoes will yield enough, depending on the size.

1/2 Cup Maple Syrup

This natural sweetener adds a nice depth to the flavor of the pudding. If you don’t have maple syrup, feel free to substitute it with honey or brown sugar.

1 Teaspoon Ground Cinnamon

Add a dash of cinnamon powder for subtle spiciness and that irresistible aroma. Cinnamon is amazing for your health, too. It lowers blood pressure, cholesterol levels, and the risk of type 2 diabetes.

1/2 Teaspoon Ground Ginger

Ginger will make your milk jiggly and pudding-perfect. Plus, it’s a natural immune booster. You can use fresh ginger if you like. Just grate and add to the mixture.

1/4 Teaspoon Ground Cloves

Good for health, good for flavor. Cloves are anti-inflammatory, anti-bacterial, and anti-fungal. And most importantly, it adds a must-have exotic touch to your pudding.

1/2 Teaspoon Salt

You’ll need just a wee bit of salt to balance the sweetness of your pudding.

1 Cup Whole Milk

Milk is the liquid base of your pudding. Whole milk gives a richer flavor and creamier texture. However, if you’re following a dairy-free diet, you can use almond milk or canned coconut milk.

1/2 Cup Heavy Cream

Cream gives a pudding a silkier and a more decadent texture. It also intensifies the creamy flavor. You can substitute it with coconut cream if you like.

2 Eggs

Eggs are your binding agents for a perfect pudding and give it a richer texture. It’s better if you use eggs at room temperature; they’re easy to mix. If you’re making a vegan sweet potato pudding, use flax eggs instead. (See my vegan egg substitutes here for more info)

Optional Ingredients

A dish without tweaks is no fun. If you’re up for some creativity, here are some things you can try. I love experimenting!

• Add vanilla extract to enhance the flavors.
• Garnish your puddings with toasted nuts – almond, pecan, or walnut.
• Stir in some raisins for a burst of sweetness in every bite!

How to Make Baked Sweet Potato Pudding

This delicious baked sweet potato pudding yields 4-8 servings and comes together without you breaking a sweat. If it’s your first time making a pudding, it’s safe to follow the exact measurements and steps.

• Cook your sweet potatoes in a microwave for ten minutes, or bake them at 375 degrees for an hour in your oven. Scoop out the orange flesh when done.
• Bring your oven to 350 degrees.
• Add sweet potato flesh, maple syrup, cinnamon, salt, ginger, and cloves in your trusty food processor and blitz until smooth.
• Transfer your sweet potato mixture to a medium saucepan and heat it over medium-high heat. When the mixture starts bubbling, give it a stir and let it cook for 2-4 more minutes. Keep stirring frequently.
• Reduce to medium heat and gradually whisk in milk and cream.
• Remove the pan from the stove and stir/whisk in the eggs until everything is well combined.
• Place 4-8 small ramekins on a baking sheet and divide the mixture into them.
• Bake for forty minutes.
• When done, remove the ramekins from the oven and let them cool at room temperature.
• Chill and serve. You can even dig in when the pudding is still warm; it tastes exceptional like this, too.

Tips and Tricks

• If you don’t have individual ramekins, use a porcelain baking dish.
• Use canned sweet potato puree if you’re short on time. But make sure you get ones without that extra sugar and liquid.
• To cook your sweet potatoes more quickly than using the oven, use this recipe for Instant Pot Sweet Potatoes.
• Add a whipped cream or a big scoop of vanilla ice cream dusted with cinnamon on top of the pudding for an extra decadent touch.
• If you store your pudding in an airtight container in the fridge, it’ll last a good three days. You can also freeze it if you like. It’ll stay edible for up to a month.

If you make this Sweet Potato Pudding recipe, or any of my other healthy recipes, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram and I’ll feature you!

Baked Sweet Potato Pudding

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• Author: Maryea Flaherty of Healthy Happy Mama
• Total Time: 90 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This baked sweet potato pudding is perfectly spiced while being rich and creamy. It’s a perfect holiday dessert! 

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups cooked sweet potato flesh (from about 1 pound, or 2 medium, sweet potatoes)
• 1/2 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 eggs

Optional: Whipped Cream for topping

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Instructions

1. If your sweet potatoes are not cooked, do that first. You can either microwave them for
   about 10 minutes or bake them at 375 degrees for about an hour. When they are cooked,
   slice them open and scoop out the flesh.
2. Preheat the oven to 350 degrees.
3. Combine the sweet potato, maple syrup, cinnamon, salt, ginger, and cloves in a food
   processor and process until completely smooth.
4. Transfer the sweet potato mixture to a medium sauce pan and heat over medium high
   heat. When it starts to bubble a bit, give it a good stir. Allow it to cook for another 2-4
   minutes, stirring frequently. Reduce the heat just a little and slowly whisk in the milk and
   heavy cream. Remove from heat and whisk in the eggs until it is well-combined.
5. Divide the mixture between 6 small ramekins (about 1/2 cup per ramekin) that are placed
   on a baking sheet. Bake for 40 minutes. Remove from oven and allow to cool at room
   temperature for 1-2 hours, and then chill until ready to serve. Or, eat them warm.
   They’re really good that way, too. Enjoy!

Notes

1. Nutritional information is for 4 servings. If you use 8 individual ramekins, cut the nutritional information in half to get the correct amounts.
2. Dairy-Free Version: Use 1 1/2 cups full-fat canned coconut milk in place of the milk and heavy cream
3. Vegan Version: In addition to swapping out the milk, you can also use 2 flax eggs in place of the regular eggs. (2 tablespoons ground flax seed meal+6 tablespoons water)

 

• Prep Time: 70 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 256
• Sugar: 29 grams
• Sodium: 211mg
• Fat: 7.9 grams
• Saturated Fat: 4.3 grams
• Carbohydrates: 40 grams
• Fiber: 2 grams
• Protein: 6.5 grams

This recipe was inspired by these baked pumpkin puddings on smitten kitchen.  I swooned.  I dreamed about them. But I never made them.