Description
A warm and comforting dessert, perfect for cozy evenings or festive holiday gatherings. This pudding combines the natural sweetness of tender sweet potatoes with the rich, warming flavors of ginger, cinnamon, and nutmeg, creating a creamy, aromatic treat that’s both indulgent and nourishing.
Ingredients
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4 cups sweet potatoes, peeled and cubed
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1/2 cup evaporated milk
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2 large eggs, lightly beaten
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1 teaspoon vanilla extract
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1 1/2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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1/2 cup all-purpose flour
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Optional: chopped pecans or walnuts for topping
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Optional: whipped cream for serving
Instructions
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Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Peel and cube the sweet potatoes, then boil in a pot of water until fork-tender, about 15–20 minutes. Drain and transfer to a large mixing bowl.
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Mash the sweet potatoes until smooth using a potato masher or hand mixer.
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Add the softened butter, brown sugar, and granulated sugar to the mashed sweet potatoes and mix until creamy.
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Stir in the evaporated milk, beaten eggs, and vanilla extract until smooth.
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Add the ginger, cinnamon, nutmeg, cloves, and salt, mixing thoroughly to evenly distribute the spices.
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Gradually fold in the flour until the mixture is uniform, ensuring no pockets of dry flour remain.
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Pour the pudding mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle chopped nuts on top if desired.
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Bake for 45–55 minutes, or until the pudding is set and lightly golden on top. A toothpick inserted in the center should come out mostly clean.
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Allow the pudding to cool slightly before serving warm with whipped cream, or refrigerate for a chilled version.
Notes
- Prep Time: 20 minutes
- Cook Time: 55 minutes