Sweet Potato Pudding Recipes to Warm Your Heart and Home
Sweet potato pudding is a comforting, rich dessert that transcends borders. Whether you enjoy it as a holiday treat or a cozy autumn dessert, this dish has a way of bringing people together. From the American South to the Caribbean islands and modern vegan kitchens, sweet potato pudding takes on many delicious forms. Here, we explore three variations of this beloved dish: a Classic Southern Sweet Potato Pudding, a Jamaican-Style Sweet Potato Pudding, and a Vegan, Gluten-Free Sweet Potato Pudding.
1. Classic Southern Sweet Potato Pudding
This traditional recipe hails from the American South, where sweet potatoes are a staple. The result is a dense, flavorful pudding that’s more like a moist cake, infused with warm spices, rich dairy, and just the right amount of sweetness.
Ingredients:
2 cups cooked and mashed sweet potatoes (about 2 large sweet potatoes)
1 cup granulated sugar
½ cup brown sugar (light or dark)
½ cup butter, melted
1 ½ cups whole milk
3 large eggs
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground nutmeg
¼ tsp salt
½ cup raisins or chopped pecans (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a deep pie dish.
In a large mixing bowl, combine mashed sweet potatoes with sugars and melted butter. Mix until smooth.
Beat the eggs separately and add them to the mixture along with the milk, vanilla extract, and spices.
Stir until the batter is well combined and smooth. If desired, fold in raisins or chopped pecans.
Pour the mixture into the prepared baking dish.
Bake for 50–60 minutes, or until the center is set and the top is golden brown. A toothpick should come out clean.
Let cool for at least 20 minutes before serving. Serve warm or cold, optionally with a dollop of whipped cream.
Tips:
You can substitute evaporated milk for a richer texture.
Use a hand mixer to get a silky pudding consistency.
Great for holidays like Thanksgiving or Christmas.
2. Jamaican Sweet Potato Pudding ("Hell a Top, Hell a Bottom")
This Caribbean delight is quite different from its American cousin. Made with grated sweet potatoes (traditionally white-fleshed Caribbean sweet potatoes), coconut milk, and bold spices, it's baked low and slow for hours. The name "Hell a top, hell a bottom" refers to the traditional baking method using fire both above and below the pudding.
Ingredients:
2 lbs white or orange-fleshed sweet potatoes, peeled and finely grated
2 cups coconut milk (fresh or canned)
½ cup brown sugar
½ cup all-purpose flour
¼ cup cornmeal
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp allspice
1 tsp salt
1 tbsp vanilla extract
2 tbsp melted butter or margarine
½ cup raisins (optional)
2 tbsp rum (optional, for added flavor)
Instructions:
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or deep baking dish.
In a large mixing bowl, combine grated sweet potatoes with flour and cornmeal.
Add sugar, spices, salt, vanilla, and coconut milk. Stir until everything is incorporated into a thick batter.
Mix in raisins and rum if using. Stir in melted butter last.
Pour mixture into the prepared baking dish. Tap the pan to remove any air bubbles.
Bake uncovered for 2 to 2.5 hours. The top should form a crust while the interior stays moist and dense.
Let cool completely before slicing. It’s even better the next day!
Tips:
For authenticity, use Caribbean sweet potatoes if available.
Add a splash of molasses for deeper flavor.
Serve with black tea or Jamaican sorrel drink.
3. Vegan & Gluten-Free Sweet Potato Pudding
Perfect for health-conscious eaters, this vegan, dairy-free, and gluten-free version still delivers rich flavor and a creamy texture. It uses coconut milk and maple syrup for sweetness, and almond flour or oats for structure. It’s ideal for people with dietary restrictions or anyone looking for a lighter dessert.
Ingredients:
2 cups cooked and mashed sweet potatoes
1 cup canned coconut milk (full fat)
⅓ cup pure maple syrup or agave nectar
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
⅛ tsp ground cloves (optional)
¼ tsp salt
½ cup almond flour or oat flour
2 tbsp ground flaxseed + 6 tbsp water (egg substitute)
¼ cup chopped walnuts or pecans (optional)
Instructions:
Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch dish or ramekins for individual servings.
In a small bowl, mix flaxseed with water and let sit for 5–10 minutes to form a gel.
In a large bowl, combine mashed sweet potatoes, coconut milk, maple syrup, and vanilla.
Add spices, salt, almond/oat flour, and the flax egg mixture. Stir well until smooth.
Fold in chopped nuts if using.
Pour into the prepared dish and smooth the top with a spatula.
Bake for 40–45 minutes or until the edges are set and the center is slightly soft but not jiggly.
Cool for 15–20 minutes before serving. Tastes great warm or chilled.
Tips:
Add a handful of dark chocolate chips for an indulgent twist.
You can replace coconut milk with almond milk for a lower-fat version.
Store in the fridge for up to 4 days.
Further Reading
(FREE TODAY) Strawberry Banana Pastries & Treats
https://www.amazon.com/Strawberry-Banana-Pastries-Treats-Desserts-ebook/dp/B0FTTF17LY/
Egg Recipes and Pancake Recipes
https://www.amazon.com/Egg-Recipes-Pancake-Boxed-Family-ebook/dp/B0DJBXM4PZ/
Baking With Strawberries: Tips for Cakes and Pastries
https://articlepaid.com/baking-with-strawberries-tips-for-cakes-and-pastries
Carrot Cake Recipes and Scone Recipes
https://www.amazon.com/Carrot-Cake-Recipes-Scone-Boxed-ebook/dp/B0D7HTK7N2/
Planting Lavender in Pots & Growing Sunflowers from Seeds
https://www.amazon.com/Planting-Lavender-Growing-Sunflowers-Seeds-ebook/dp/B0D7K96B9Z/
No comments:
Post a Comment