Description
Creamy, rich, and perfectly spiced — this old-fashioned southern sweet potato pudding tastes like home. Easy to make and perfect for holidays or cozy weekends.
Ingredients
Scale
2 sticks unsalted butter
1 and 1/2 cup sugar
2 tbsp flour
8 medium or large sweet potatoes
3 large eggs
2 tsp vanilla extract
1 tsp lemon extract
2 tsp cinnamon
1/4 tsp ground nutmeg
2 cans 12 oz evaporated milk (Carnation is recommended)
Instructions
- Preheat the oven to 350 degrees. Add the butter to a very large mixing bowl and set it aside. In a small bowl, mix the sugar and flour together and set that aside as well.
- Boil the sweet potatoes (skin on) until they’re fork-tender all the way through.
- Once the sweet potatoes are fully boiled, carefully use a sharp knife to remove the skins — they should peel off easily. Add the hot peeled potatoes to the bowl with the butter.
- Using an electric hand mixer, beat the sweet potatoes and butter together until the mixture is smooth and well combined. Add the eggs one at a time, mixing continuously. After each egg, scrape down the sides of the bowl so everything blends evenly.
- Mix in the vanilla extract, lemon extract, cinnamon, and nutmeg. Then, add the sugar and flour mixture and continue mixing until everything is fully incorporated.
- Pour in the evaporated milk and keep mixing until the pudding mixture is smooth, creamy, and uniform in texture.
- Pour the batter into a 9×13-inch baking dish and bake for 45 minutes to 1 hour. To test for doneness, gently shake the dish. If the center still wiggles too much, bake a little longer until the edges are set and the middle is mostly firm.
- Let the pudding rest for 10 to 15 minutes before serving. Enjoy warm or at room temperature.
Notes
- This freezes very well for up to 2 months.
- I have not tested any other milk/non dairy options for this recipe