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Two sweet potato puddings in white souffle dishes on a silver tray with spoons and a bowl of whipped cream beside them.
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5 from 1 vote

Sweet Potato Puddings

These sweet potato puddings, made with spices and custard and mashed sweet potatoes, are a sweet tooth-satisfying side dish or dessert. So long, sweet potato casserole.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Sides
Cuisine: American
Servings: 12 to 14 servings
Calories: 510

Ingredients

  • 2 sticks (8 ounces) unsalted butter, melted, plus softened butter for the dishes
  • 6 medium (about 5 pounds) sweet potatoes (not yams), quartered
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • One (14-ounce) can sweetened condensed milk, preferably Eagle brand
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 to 3/4 teaspoon freshly grated nutmeg
  • 6 large eggs, beaten
  • Whipped cream, for serving
US - Metric

Instructions

  • Preheat the oven to 375°F (190°C). Lightly butter two 1 1/2-quart (1.4 l) high-sided soufflé dishes.
  • Place the sweet potatoes in a large saucepan and add enough water to cover them by 1 inch (25 mm). Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook the sweet potatoes until tender, about 23 minutes.
  • Drain the sweet potatoes. Place them in a large bowl and let cool.
  • When the sweet potatoes are cool enough to handle, slip off the skins and toss them in the compost. Use a potato masher to mash the sweet potatoes until smooth.
  • Stir in the melted butter, brown and white sugars, condensed milk, vanilla, cinnamon, and nutmeg until thoroughly combined.
  • In another bowl with a stand mixer or an electric handheld mixer, beat the eggs until pale yellow. Using a spatula, gently fold 1/3 of the eggs into the potato mixture, mixing just until combined. Add 1/2 of the remaining eggs in the same fashion, then repeat with the remaining eggs.
  • Divvy the mixture between the dishes and bake until the mixture puffs a little and doesn’t wobble when gently shaken, 45 to 60 minutes.
  • Let cool slightly. If desired, serve with fresh unsweetened whipped cream on the side.

Notes

How To Make Individual Sweet Potato Souffles

If you’d prefer to make these in individual ramekins, follow the recipe directions, divvying the soufflé mixture among buttered individual-size ramekins of any size. Cook until slightly puffed and done throughout, about 17 minutes for ramekins 3 1/2-inches in diameter, depending on the size of your dishes. You’ll simply want to monitor the puddings and pull them when they seem done. The smaller the vessel, the less time in the oven.

Nutrition

Serving: 1portion | Calories: 510kcal | Carbohydrates: 76g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 147mg | Fiber: 3g | Sugar: 57g