Warm, cozy, and full of sweet potato goodness. This old-fashioned Southern pudding isn’t trying to be fancy, it’s just plain delicious. A crisp, golden top gives way to creamy custard underneath, and somehow it walks the line between sweet and savory.
Try an Old Fashioned Sweet Potato Pudding
You know how some recipes just stick with you? This one did. The first time I tried to get the custard texture right, I was sure I nailed it. Then I cut into it and—nope—soggy bottom, way too sweet. Five tries later (yes, five!), I finally landed on the version I’d serve proudly at any table, whether it’s a quiet weeknight or the full Thanksgiving spread.
What makes this dish different? It’s not trying to be a dessert dressed up as a side. The sweetness is soft-spoken, letting the sweet potatoes shine. No marshmallows, no crumbles—just real ingredients doing their thing.
This pudding is a cousin of Southern corn pudding—custardy and soft in the center, crisp around the edges, and no one will complain if you go back for seconds. Or thirds.
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So what exactly is sweet potato pudding?
If you’re picturing something like classic sweet potato casserole, this one’s a bit different. Instead of mashed potatoes and sugary toppings, this version starts with grated raw sweet potatoes. That means zero pre-cooking, and yes, the texture is totally worth it. The top gets crispy while the inside stays smooth and velvety—like a cross between a gratin and a custard.
It’s naturally gluten-free (no flour here) and uses simple ingredients you probably already have. It’s also just the right balance between hearty and comforting without being cloying or heavy.
If you’re looking for a comforting sweet potato casserole to round out your next get-together, this old fashioned recipe can’t be beat. A Southern favorite you can put together in no time and one that will compliment any main course you’re serving.
Thanksgiving is the obvious choice. But honestly, it deserves more than just one spot on the calendar. Try it with roast chicken, pork chops, or baked ham. It pairs with just about anything and makes dinner feel a little extra without much work.
Oh, and if your family is die-hard sweet potato casserole traditionalists, keep this one in your back pocket for a regular weeknight. It’s one of those dishes that makes even leftovers feel cozy.
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.
While many sweet potato recipes 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.
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.
What you’ll need (but check the card for full details)
This recipe keeps it simple. Only the basics here:
- Sweet potatoes – Just one or two medium ones. No peeling drama—just grate and go.
- Eggs – They hold the custard together and keep it creamy.
- Milk – Whole milk, please. It gives you that dreamy custard texture.
How to make Grated Sweet Potato Pudding
Step 1: Grate the potatoes
Step 2: Create the custard
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.
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 bake this in a 9 x 13 baking dish or for a thicker custard you can use an 8 x 8 dish.
One last thing…
If you’ve ever heard of Jamaican sweet potato pudding, this is not that. That version is more of a dense, sweet cake—often with coconut milk, spices, and raisins soaked in rum. Totally delicious, but completely different.
This is Southern through and through. Just sweet potatoes, creaminess, a bit of crunch on top, and the kind of comfort food that doesn’t shout for attention—it just earns it.
Want more cozy sides? Check out this super simple creamed corn recipe or my go-to mashed potato alternative.
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Sweet Potato Pudding with Grated Potatoes
Ingredients
- 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
Instructions
- 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, vanilla, sugar and salt 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.
- Sweet potato pudding is great warm but also at room temperature.
Nutrition
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Cynthia S Frick says
In your instructions to make this grated sweet potato pudding, you did not tell when to add the vanilla and salt. I am assuming it goes in after the eggs, milk and sugar are mixed with the mixer
The recipe sounds good to eat.
Barbara Curry says
You are correct, add the vanilla and salt with the milk.