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Southern Sweet Potato Pudding

Southern sweet potato pudding is made with coarsely grated sweet potatoes folded into a cinnamon-nutmeg custard and baked until the edges are browned and the center is set. A 15-minute rest helps it settle before serving.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting 15 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes peeled
  • 1 cup granulated sugar
  • 3 eggs large
  • 1.5 cup whole milk
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp kosher salt

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Coarsely grate the sweet potatoes on the large holes of a box grater and put them in a large bowl.
  4. In a separate bowl, whisk the sugar and eggs until combined.
  5. Whisk in the milk, melted butter, vanilla, cinnamon, nutmeg, and salt.
  6. Pour the milk mixture over the grated sweet potatoes and stir until evenly combined.
  7. Spread the mixture in the prepared baking dish.
  8. Bake for 75 to 90 minutes, until the edges are browned, the center is set, and a thermometer inserted in the center reads at least 160°F.
  9. Let the pudding rest for 15 minutes before serving.

Notes

Grate the sweet potatoes on the large holes for an even texture. Refrigerate leftovers for 3 to 4 days; freezer storage is fine. For a dairy-free variation, use an unsweetened dairy-free milk and a plant-based butter.