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–+ servings
Sweet potato pudding in a casserole dish

Sweet Potato Pudding

easyhealthyrecipes.com/sweet-potato-pudding/
Classically Southern sweet potato pudding is a must-have for your holiday dinner table. Rich, earthy sweet potatoes mixed with evaporated milk and eggs until creamy, then topped with a nutty brown sugar pecan crumble and baked until crisp and hot. This is everything you love about Thanksgiving baked into one incredible dish!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Recipe makes approximately 8

Equipment Needed

  • medium bowl
  • Fork
  • Large pot
  • Colander
  • Large bowl
  • Hand mixer or stand mixer
  • 2-quart baking dish, greased

Ingredients Needed

For the Topping

  • ⅓ cup all-purpose flour (see Notes)
  • ⅓ cup brown sugar (or Brown Swerve or coconut sugar)
  • 3 tablespoons cold butter (cubed)
  • ½ cup chopped pecans

For the Sweet Potato Pudding

  • 2 pounds sweet potatoes (rinsed, peeled, and diced into even 1" chunks; see Notes)
  • 1 cup evaporated milk
  • ½ cup sugar (or granular Swerve or coconut sugar)
  • 1 teaspoon vanilla extract
  • 3 large eggs

Instructions

For the Topping

  • Place all-purpose flour, brown sugar, cold butter cubes, and chopped pecans in medium bowl. Use fork to mix and mash mixture until crumbled, similar to streusel topping. Place mixture in fridge until ready to bake.
    Crumbled topping mixture for sweet potato pudding

For the Sweet Potato Pudding

  • Add diced sweet potatoes to large pot and cover with water. Bring water to boil over high heat and boil 15 to 20 minutes or until sweet potatoes can be pierced with tines of fork. Meanwhile, preheat oven to 350° Fahrenheit.
    Sweet potatoes in large pot
  • Drain sweet potatoes then transfer them to large bowl. Add evaporated milk, sugar, and vanilla extract. Using hand mixer or stand mixer, mix ingredients together until just combined.
    Whipped sweet potatoes in large bowl
  • Add eggs, one at a time, to sweet potato mixture, mixing after each egg until just combined, then adding next egg. Repeat until all eggs have been incorporated.
    Potato mixture with eggs
  • Transfer sweet potato mixture into greased baking dish. Top with brown sugar pecan mixture, spreading topping out into one even layer.
    Uncooked sweet potato pudding in baking dish
  • Place dish in oven and bake approximately 30 minutes or until topping is crisp and crunchy. Serve warm.
    Baked sweet potato pudding in baking dish

Recipe Notes

  • Sweet Potatoes: The amount of potatoes you'll need depends on their size. 2 pounds of sweet potatoes will be approximately 4 large sweet potatoes or 5-6 medium sweet potatoes.
  • Make it Gluten Free: Use gluten-free all-purpose flour.
  • Make it Dairy Free: Use coconut milk and dairy-free butter.
 
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 356kcal | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Total Carbs: 53g | Fiber: 4g | Sugar: 30g | Net Carbs: 49g | Vitamin C: 3mg | Cholesterol: 90mg | Sodium: 163mg | Potassium: 553mg | Calcium: 143mg | Iron: 2mg