Easy Baked Sweet Potato Pudding

sweet potato pudding
Diana Rattray
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
157 Calories
4g Fat
24g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 157
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 117mg 39%
Sodium 223mg 10%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 5%
Protein 6g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy sweet potato pudding is smooth and delicious. It's made with a combination of spices and brown sugar. 

This sweet potato pudding makes an excellent dessert for a holiday dinner. It's like a sweet potato pie without the crust! But don't feel like you have to wait for a fall or winter holiday; it's just as delicious in the spring and summer!

Use freshly cooked and mashed sweet potatoes (instructions below) or canned sweet potato puree. Top each serving with a dollop of whipped cream or whipped topping and a light sprinkling of cinnamon sugar.


  • 5 large eggs
  • 1 1/2 cups sweet potato (mashed or pureed)*
  • 1/2 cup brown sugar (packed)
  • 1/2 teaspoon salt (scant)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • Dash allspice
  • 1 1/4 cups milk
  • 2 teaspoons vanilla extract

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Butter six 8-ounce or eight 6-ounce ramekins and place them in a large baking pan or roasting pan.

  3. In a medium bowl with an electric mixer, beat the eggs until well blended.

  4. In another bowl, combine the sweet potato, brown sugar, salt, cinnamon, nutmeg, ginger, and allspice. Beat well and, with the mixer on the lowest speed, gradually add the milk and vanilla; blend well. Add the beaten eggs and blend thoroughly.

  5. Fill the ramekins almost full. Place the pan with ramekins in the preheated oven and add about an inch of very hot water to the outer pan. 

  6. Bake for about 40 minutes, or until the puddings are set. 

  7. Remove them from the oven and cool. 

  8. Serve the puddings warm, room temperature, or chilled with whipped cream or thawed frozen whipped topping.

*Use canned sweet potato puree or freshly mashed cooked sweet potatoes. To cook the sweet potatoes, peel and slice 2 medium sweet potatoes. Put the sliced sweet potatoes in a medium saucepan and cover with water.  Bring to a boil over high heat. Cover the pan and reduce the heat to low. Cook until tender, about 12 to 15 minutes. Drain and mash.