Sweet Potato Pudding

Sweet Potato Pudding

from delish.com
160 min
4 - 6

This sweet potato pudding recipe is the perfect Thanksgiving side dish.

Ingredients

  • 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

Directions

  1. 1

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

  2. 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. 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. 4

    Bake pudding until warmed through and lightly golden on top, 55 to 65 minutes. Let cool on a wire rack 1 hour.

  5. 5

    Serve at room temperature or refrigerate until cold. Divide pudding among small bowls or ramekins. Top with a dollop of cream.

  6. 6

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