Name: Sweet Potato Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 1/2 lb. sweet potatoes (about 4 large), peeled and cut into 1" cubes -; 4 tbsp. unsalted butter, cubed -; 1 large egg -; 1/2 c. (105 g.) packed dark brown sugar -; 1/4 c. whole milk, evaporated milk, or full-fat coconut milk -; 1 tsp. kosher salt -; 1 tsp. pure vanilla extract -; 1/2 tsp. ground nutmeg -; Whipped cream or marshmallow fluff, for topping -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Pudding

1. 2 1/2 lb. sweet potatoes (about 4 large), peeled and cut into 1" cubes -

2. 4 tbsp. unsalted butter, cubed -

3. 1 large egg -

4. 1/2 c. (105 g.) packed dark brown sugar -

5. 1/4 c. whole milk, evaporated milk, or full-fat coconut milk -

6. 1 tsp. kosher salt -

7. 1 tsp. pure vanilla extract -

8. 1/2 tsp. ground nutmeg -

9. Whipped cream or marshmallow fluff, for topping -

How to cook deliciously - Sweet Potato Pudding

1. Stage

Arrange a rack in center of oven; preheat to 350º.

2. Stage

In a large pot, place potatoes. Add enough water to cover potatoes by 1". Cover pot and bring to a boil over high heat. Once boiling, reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, 10 to 12 minutes.

3. Stage

Drain potatoes in a colander and transfer to a blender. Add butter and cover to let butter melt. Add egg, brown sugar, milk, salt, vanilla, and nutmeg and blend until smooth. Transfer potato mixture to an 8"-by-8" baking dish.

4. Stage

Bake pudding until warmed through and lightly golden on top, 55 to 65 minutes. Let cool on a wire rack 1 hour.

5. Stage

Serve at room temperature or refrigerate until cold. Divide pudding among small bowls or ramekins. Top with a dollop of cream.

6. Stage

Make Ahead: Pudding can be made 3 days ahead. Store in an airtight container and refrigerate.