Sweet Potato Pudding

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 sweet potato casserole 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 bourbon sweet potato casserole and sweet potato souffle, 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, or layer them with apples, 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

Peel each raw sweet potato and shred with a cheese grater. Alternatively, cut the potatoes into chunks and pulse them in a food processor fitted with a shredder disk.

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?

Sweet potatoes pair with savory and sweet foods like onions, carrots, oranges, apples, pork and chicken. 

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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