Print

Sweet Potato Pudding with Pecans Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

This Sweet Potato Pudding is a luscious and comforting dessert made with mashed sweet potatoes, sweetened with brown sugar and maple syrup, and topped with crunchy pecans. Baked to perfection, it offers a warm, flavorful treat perfect for holidays or any special occasion.

Ingredients

Main Ingredients

  • 3 cups mashed sweet potato (freshly cooked or canned)
  • ½ cup butter (softened to room temp)
  • 2 large eggs (whisked)
  • ¼ cup granulated white sugar
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • ½ cup milk (whole or 2%)
  • ¼ tsp salt
  • 1 tsp vanilla extract

Topping

  • 1 cup pecan halves
  • ½ cup brown sugar
  • Whipped cream (optional topping)

Instructions

  1. Mash: Prepare 3 cups of mashed sweet potatoes, either by cooking fresh sweet potatoes or using canned mashed sweet potatoes as a shortcut.
  2. Preheat Oven and Prepare Dish: Preheat your oven to 325°F (163°C). Grease a medium-sized baking dish, preferably an 8×8 inch or 11×7 inch rectangular dish.
  3. Mix Sweet Potato and Butter: In a medium bowl, combine the mashed sweet potatoes with the softened butter. Stir until smooth and creamy.
  4. Add Eggs and Sweeteners: Mix in the whisked eggs thoroughly. Then add granulated white sugar, brown sugar, maple syrup, milk, salt, and vanilla extract. Stir everything until well combined.
  5. Assemble and Top: Pour the pudding mixture into the prepared baking dish. Evenly sprinkle pecan halves and the additional ½ cup brown sugar over the top.
  6. Bake: Bake in the preheated oven for 30 to 40 minutes, or until the pudding is heated through and the topping is nicely browned.
  7. Serve: Remove from oven and allow to cool slightly. Serve warm on its own or topped with whipped cream for extra indulgence.

Notes

  • If cooking fresh sweet potatoes, peel and cube them, then boil or steam until very tender before mashing.
  • You can substitute milk with a plant-based milk for a dairy-free variation, but the texture and flavor may vary.
  • For a nuttier taste, lightly toast the pecans before sprinkling on top.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.

Find it online: https://lauracooks.com/sweet-potato-pudding-with-pecans-recipe/