EASY Southern Sweet Potato Pudding Recipe — Be Greedy Eats | Where Food Meets Comfort (2024)

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An Upgraded Classic

I don’t know about y’all, but I can’t wait to fill my plate with Thanksgiving food! The side dishes are my favorite part of the meal and can make or break the entire night. My plate is not complete without some sweet potatoes. It would be sinful without it. But, this year, let’s upgrade one of the classics!

My Southern Sweet Potato Pudding will become your favorite side dish this Thanksgiving! Think of it as the sophisticated version of the traditional sweet potato casserole. It’s smooth and buttery with just the right amount of sweetness. Oh, and I can’t forget about the marshmallows that go on top!

SWEET POTATO CASSEROLE VS. SWEET POTATO PUDDING

I know some of y’all are wondering what in world sweet potato pudding is. I didn’t know what it was until my dad started making it several years back. I haven’t eaten sweet potatoes the same way since!

Sweet Potato Pudding is made with a lot of the same ingredients (i.e. sweet potatoes, sugar, eggs, etc.) as a traditional Sweet Potato Casserole. However, there are a few differences.

The sweet potatoes in Sweet Potato Pudding are mashed and then whipped. This incorporates some air into the sweet potatoes making them light and fluffy. It has a few more eggs in the mix with the addition of all-purpose flour to act as a binder.

I also do not boil my sweet potatoes in this recipe. I bake them whole to allow them to caramelize in their own skin. The final product before baking will look similar to a thick batter rather than a mash. When baked, it rises slightly as well. Trust me you’ll love as much as I do!

Southern Sweet Potato Pudding Ingredients

The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them.They are not complicated to use or find. You’ll be making this pudding in no time!

For this recipe you will need the following simple ingredients:

• Sweet Potatoes: The sweet potatoes are the main star of this dish, of course! Make sure that they are washed & scrubbed completely before baking them. You can easily boil the sweet potatoes, but I prefer baking them whole. They get to caramelize inside their skin making them taste even better!

• Butter: You’ll need ½ cup of melted butter which is 1 stick of whole butter. I always go for salted butter for the added flavor, but unsalted will work just fine.

• Eggs: To help the pudding bind together, you’ll need about 3 large lightly beaten eggs. Make sure that they are completely incorporated into the potatoes. You don’t want cooked egg pieces in the pudding.

• Sugar: I used a mixture of both brown and granulated white sugar to sweeten the pudding. The extra molasses flavor from the brown sugar adds both warmth and richness to the pudding.

• Evaporated Milk: To thin out the consistency of the pudding, I added 1 can of evaporated milk. It will help to make the pudding smooth and creamy. Plus, it’s richer in flavor than regular whole milk.

• Lemon Juice: Ever since I started to use lemon juice in all of my sweet potato recipes, I’ve never gone back! It helps to balance the sweetness of the dish. A little bit goes a long way, trust me.

• Pure Vanilla Extract: Vanilla and sweet potatoes are a perfect pairing. I added about 1 tablespoon of pure vanilla extract for some added flavor.

• Kosher Salt: Kosher salt is always one of my go-to salt choices. You only need a little for balancing the flavors in the dish. Regular table salt will work as well if you don’t have kosher salt.

• Spice Mixture: Sweet potatoes wouldn’t be as delicious without some warm spices! I kept it simple by adding some cinnamon and nutmeg. You don’t want to go crazy with the spices though. They’ll overpower the taste of the sweet potatoes. I also added a small amount of ground ginger to brighten up the dish. It made a crazy difference!

• All-Purpose Flour: Since this is supposed to be more of a pudding rather than a casserole or mash, I thickened the sweet potatoes with about ½ cup of flour. Make sure to fully mix the flour into the potatoes.

• Chopped Pecans: For some added texture, I decided to top the pudding off with some chopped pecans. Pecans pair great with sweet potatoes! They are totally optional though. Try toasting them for some added flavor!

• Mini Marshmallows: Now, you can stop at the nuts and bake your pudding. But sweet potatoes wouldn’t be complete with some mini marshmallows on top! I suggest adding them during the last 5 - 10 minutes of the cooking time. They only need to turn golden brown.

How to Make Southern Sweet Potato Pudding

Now that we understand the ingredients, let’s get to the fun part! Any Thanksgiving or Christmas Meal wouldn’t be complete without some form of sweet potatoes! But, this pudding makes the meal even better!

The full written recipe is below, but here’s an overview.

• STEP 1: Preheat the Oven & Bake the Sweet Potatoes. Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet lined with aluminum foil or parchment paper. Bake the sweet potatoes for 45 minutes to 1 hour or until fully cooked. Once cooked, turn down the oven’s temperature to 350°F.

• STEP 2: Mix the Sweet Potatoes Until Smooth. In a large bowl, peel the sweet potatoes while hot. Mash the sweet potatoes until there are only small pieces remaining. Add the melted butter. With an electric mixer, mix in the eggs until the mixture is very whipped and smooth.

• Step 3: Add the Sugars & Liquid Ingredients. Add both of the sugars and mix until fluffy. Add the evaporated milk, lemon juice, and pure vanilla extract. Mix until smooth.

• Step 4: Add the Spices. Add the cinnamon, ground ginger, ground nutmeg, and all-purpose flour. Mix until smooth.

• Step 5: Bake the Pudding. Place the mixture into a 9x13 baking dish or aluminum pan. Top the pudding with chopped pecans and bake for 40 minutes.

• Step 6: Top with Mini Marshmallows & Brown. Remove the pudding from the oven and top with mini marshmallows. Bake for another 10 minutes or until the marshmallows are browned. Serve the pudding hot with your favorite meal!

CAN I MAKE THis Sweet Potato Pudding AHEAD OF TIME?

Yes! You most definitely can make this ahead of time! I suggest making the mixed mash fully and placing it into your desired baking dish. Cover the dish and refrigerate it until you are ready to bake it. Refrigerate the mash for only up to 3 days.

You can then bake the dish on the day you desire. Top the pudding with marshmallows during the last 5 - 10 minutes of baking.

WHAT TO PAIR WITH Southern Sweet Potato Pudding:

This is recipe isn’t just good during the holidays! It can be served with pretty much any dinner. But, here are just a few options that are crazy good:

• Orange-Glazed Spatchco*ck Chicken

• Braised Beef Short Ribs

• Herb Baked Turkey Wings

• Easy Smothered Chicken

• Smothered Pork Chops

• Southern Fried Chicken

I’d love to hear your feedback about this Southern Sweet Potato Pudding! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!