Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sweet potato pudding recipe

Baked Sweet Potato Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Description

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

Ingredients

Units Scale
  • 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

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

Find it online: https://happyhealthymama.com/baked-vegan-sweet-potato-pudding.html