Sweet Potato Pudding



  • 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

How to: 

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

  2. 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. 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. Bake pudding until warmed through and lightly golden on top, 55 to 65 
  5. Serve at room temperature or refrigerate until cold. Divide pudding among small bowls or ramekins. Top with a dollop of cream.

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

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