A creamy, warmly spiced pudding made from sweet potatoes, perfect as a cozy dessert or side dish. This soulful sweet potato pudding is rich, comforting, and sure to satisfy your craving for something both homey and elegant.

All-Time Favorite Sweet Potato Pudding

Why You’ll Love This Recipe

It’s simple and requires just a few pantry ingredients plus sweet potatoes (or canned).
The warm spices (cinnamon, cloves, ginger) pair beautifully with the natural sweetness of the potatoes.
It bakes into a slightly golden, custard-like texture that’s not overly dense.
It’s versatile — you can serve it warm or chilled, and it’s great for holiday meals or everyday comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (29-ounce) can sweet potatoes
2 large eggs
1 cup packed brown sugar
1 cup milk
¼ cup unsalted butter, melted
2 teaspoons lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon salt

Directions

Preheat your oven to 350 °F (175 °C). Grease a 1½-quart baking dish.
In a mixing bowl, combine the sweet potatoes and eggs. Use an electric mixer to beat until smooth and well blended.
Add brown sugar, milk, melted butter, lemon juice, ginger, cloves, cinnamon, and salt. Beat until the mixture is smooth and uniform.
Pour the batter into the greased baking dish.
Bake in the preheated oven for about 30 minutes, or until the pudding is hot through and the top is lightly browned.
Remove from oven and allow to cool slightly before serving (or serve warm).

Servings and timing

Servings: 4
Prep time: approximately 10 minutes
Bake time: about 30 minutes
Total time: ~40 minutes

Variations

Use cooked and mashed fresh sweet potatoes instead of canned—for a more natural texture.
Stir in ½ cup chopped pecans or walnuts for a crunchy contrast.
Add a splash of vanilla extract or a pinch of nutmeg for extra aroma.
Top with mini marshmallows or a streusel topping for more texture and sweetness.
Use half-and-half or cream instead of milk for a richer pudding (adjust sugar accordingly).

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm portions in the microwave (in short bursts) or in a low oven (about 300 °F / 150 °C) until warmed through.
If the top becomes too browned, cover loosely with foil during reheating.

FAQs

What can I use instead of canned sweet potatoes?

You can use cooked, peeled, and mashed fresh sweet potatoes. Make sure they are soft and well mashed so the pudding remains smooth.

Can this recipe be doubled?

Yes, you can double the ingredients and bake in a larger dish, though baking time may need a few extra minutes. Keep an eye on doneness.

Is it possible to make this dairy-free or vegan?

For a dairy-free version, substitute a non-dairy milk (such as almond or oat milk) and use plant-based butter. For vegan eggs replacement, you may try commercial egg replacers or flax eggs, but texture may differ.

Can I reduce the sugar?

Yes, you can reduce the brown sugar slightly, but the pudding becomes less sweet. You may need to adjust spices or add a little extra sweetness depending on your preference.

Should I cover the dish while baking?

No, the recipe is designed to bake uncovered to let the top lightly brown.

How will I know when it’s done?

The pudding is done when it’s heated all the way through, slightly set (not jiggly in the center), and the top has begun to turn golden.

Can I serve it cold?

Yes, this pudding is good both warm or chilled. Chilled, it will firm up further; warm, it’s more custard-like.

Can I freeze leftovers?

You can try freezing, though texture may change slightly after thawing. Freeze in individual portions in airtight containers. Thaw overnight in refrigerator and gently reheat.

Can I add extra spices or flavors?

Certainly. You might try adding nutmeg, allspice, or a bit of vanilla. Just adjust amounts so they don’t overpower the sweet potato flavor.

Is this suitable for special occasions like Thanksgiving?

Yes, this pudding pairs wonderfully with holiday spreads. It adds a comforting, sweet component without being too heavy.

Conclusion

This sweet potato pudding is a wonderful blend of creamy texture and warm spice flavor, easy enough for a weeknight treat but elegant enough for special meals. Give it a try, adapt it to your taste, and enjoy the comforting sweetness it brings to your table.