Baked Sweet Potato Pudding is a rich and flavorful Southern classic. Made with grated sweet potatoes that form a crisp topping to a custard based side dish. A great side for a holiday meal but simple enough to serve for a weeknight dinner.
If you’re looking for a comforting side dish to round out your next get-together, an old fashioned Sweet Potato Pudding recipe can’t be beat. A Southern favorite you can put together in no time and will compliment any main course you’re serving.
This side dish has a custard base, so it’s more like Corn Pudding than a traditional Sweet Potato Casserole. Some of the original sweet potato pudding recipes call for so much sugar that it’s more like a dessert than a side dish. My recipe has just a hint of sweetness.
This is one of those recipes that took me five different versions to get the sugar to custard ratio just right. I loved it so much that I knew I had to figure it out. Some old cookbooks I found used 1 ½ cups of sugar, my version just has 2 tablespoons and is amazing.
Just a few simple ingredients are all you need to make this ultimate comfort food. Other than the sweet potatoes, you’ll probably have everything else on hand. Since there’s no flour, it’s naturally gluten-free.
While many sweet potato recipes, like sweet potato casserole, use mashed sweet potatoes, this recipe uses grated sweet potatoes so there’s no need to pre-cook them. It doesn’t take much time to grate a potato, and it’s even faster if you use a food processor with a shredder blade.(This is the one I’ve had for years)
The grated sweet potatoes soften while they bake but stay intact and the top gets a bit crispy so there’s a little texture with the custard. The combination of both flavors and textures are a great addition to a Thanksgiving or Christmas dinner.
If you cook this too long, then the custard will “weep” which just means there will be a little bit of liquid on the bottom. It still tastes delicious so not to worry.
You can never have enough sweet potato recipes, especially during the holidays. Whether you serve them Hasselback style, or make candied yams in a skillet, their mild, sweet flavor is always a welcome addition. If you haven’t tried grating them, give this sweet potato casserole a try.
You may have heard of Jamaican Sweet Potato Pudding, it’s a traditional dessert served throughout the Caribbean, and nothing like this recipe. It’s more like a cake with spices and rum soaked raisins. I’ve never made one but Serena’s has lots of great reviews.
Why you’ll love a Southern sweet potato pudding recipe
- Great side for Thanksgiving/Christmas
- No need to cook the sweet potatoes first
- Easy to make with simple ingredients
What you’ll need
Sweet potatoes – 1-2 medium-sized sweet potatoes
Eggs – to help bind the pudding while keeping it creamy
Milk – gives the pudding its velvety, smooth texture.
Butter – melted and slightly cooled
Pantry staples – sugar, salt and vanilla extract
How to make Sweet Potato Pudding
Step 1: – grate the potatoes
Step 2: – create the custard
Combine the eggs, milk and sugar in a large mixing bowl. Use a hand mixer or stand mixer to blend the ingredients.
Use a spatula to fold the grated sweet potatoes into the mixture.
Step 3: – bake
Bake for about 50 minutes. You’ll know it’s done when the top is golden brown and the center is set.
You can bake this in a 9 x 13 baking dish or for a thicker custard you can use an 8 x 8 dish.
Pro tip: Don’t let it overcook, take it out as soon as the middle is no longer jiggly.
FAQs and tips
How do you know when sweet potato pudding is done?
Remove the pudding from the oven when the top is golden brown and the center doesn’t jiggle.
What flavors compliment sweet potatoes?
How long can sweet potato pudding last in the fridge?
Stored in an airtight container, it will keep for up to 3 days. For longer storage, freeze for up to 1 month and thaw in the refrigerator before serving.
More fall favorites
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Grated Sweet Potato Pudding
- 3 cups Sweet Potatoes shredded (1-2 potatoes)
- 5 eggs
- 2 cups milk
- 1 teaspoon vanilla
- ½ cup butter melted
- 2 tablespoons sugar
- ½ teaspoon salt
- Preheat the oven to 350º. Grease a 9 x 13 baking dish or oval baking dish.
- Peel and grate the sweet potatoes with a box grater or a food processor.
- In a large bowl add the eggs, milk, sugar and mix with a hand mixer until combined. Add slightly cooled melted butter and then add the grated sweet potatoes.
- Bake uncovered for 50 minutes until the top is golden brown and the center is set and not jiggly.
Barbara’s Tips + Notes
- Don’t grate the potatoes in advance or they will start to turn brown.
- This is best prepared right before being baked.
- This is still delicious at room temperature.