Name: Sweet Potato Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Southern-Inspired
Ingredients: 2 cups mashed sweet potatoes (cooked and cooled); 1 cup milk (whole, almond, or oat); 2 large eggs; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 tablespoons butter, melted; Optional toppings: whipped cream, chopped pecans, maple syrup

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Sweet Potato Pudding is a warm, silky dessert that’s full of cozy spices and natural sweetness. Made with mashed sweet potatoes, a touch of brown sugar, and warm spices like cinnamon and nutmeg, this pudding is simple comfort food that feels like a big, soft hug in a bowl.

Why You’ll Love This Recipe

I love how this pudding brings out the best in sweet potatoes—their natural sweetness, earthy richness, and creamy texture. It’s easy to prepare, made with wholesome ingredients, and tastes like fall in every bite. Whether I serve it warm or chilled, it’s a comforting treat I keep coming back to. Sweet Potato Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed sweet potatoes (cooked and cooled)
Milk (whole, almond, or oat)
Eggs
Brown sugar
Vanilla extract
Ground cinnamon
Ground nutmeg
Salt
Butter (melted)
Optional toppings: whipped cream, chopped pecans, or maple syrup

Directions

I preheat the oven to 350°F (175°C) and lightly grease a baking dish or individual ramekins.
In a large bowl, I whisk together the mashed sweet potatoes, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth.
I pour the mixture into the prepared baking dish.
I bake for 35–40 minutes, or until the pudding is set and the top is slightly golden.
I let it cool slightly before serving warm, or chill it for a few hours if I prefer it cold.
I top it with whipped cream, chopped nuts, or a drizzle of maple syrup if I want a little something extra.

Servings and timing

Serves 6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I use coconut milk for a rich, dairy-free version.
I stir in a handful of raisins or chopped dates for extra sweetness.
I add a splash of orange juice or zest for brightness.
I make it more decadent with a crumb topping or swirl in some cream cheese before baking.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm it gently in the microwave or oven until heated through. It’s also delicious cold, straight from the fridge. I don’t recommend freezing, as the texture may become watery when thawed. Sweet Potato Pudding

FAQs

Can I use canned sweet potatoes?

Yes, I use canned sweet potatoes or yams—just make sure they’re plain and not packed in syrup.

How do I make it dairy-free?

I use almond, oat, or coconut milk, and swap the butter for a plant-based alternative.

Can I make this ahead of time?

Absolutely. I bake it the day before and store it covered in the fridge, then reheat or serve it chilled the next day.

Is this similar to sweet potato pie filling?

Very similar, but without a crust. It has the same creamy, spiced flavor but is meant to be eaten with a spoon.

Can I serve it as breakfast?

Yes! It makes a deliciously cozy and wholesome breakfast, especially with a dollop of yogurt or a sprinkle of granola.

Conclusion

Sweet Potato Pudding is one of those quietly perfect desserts—simple, nostalgic, and deeply satisfying. I love how easy it is to make with ingredients I usually have on hand, and how it brings warmth and comfort with every spoonful. Whether I serve it at a holiday table or enjoy it as a weekday treat, it never disappoints.