Sweet Potato Pudding
A rich and creamy dessert made with sweet potatoes, perfect for any occasion, packed with flavor and nutrients.
Equipment
- Oven
- Large mixing bowl
- Electric Hand Mixer
- 9 x 13 inch Baking Dish
- Small Bowl
Ingredients
- 2 sticks unsalted butter
- 1 1/2 cups 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 evaporated milk (12 oz each)
Instructions
- In a large mixing bowl, place the sticks of unsalted butter.
- In a small bowl, combine sugar and flour, mixing well before setting aside.
- Boil sweet potatoes with their skin on until fork-tender, about 30-40 minutes. Remove skin and transfer potatoes to the bowl with butter.
- Preheat your oven to 350°F (175°C).
- Blend sweet potatoes and butter with an electric mixer until smooth.
- Add eggs one by one while mixing, then incorporate vanilla and lemon extracts, cinnamon, and nutmeg.
- Gradually fold in the sugar and flour mixture until fully combined.
- Stir in evaporated milk until the mixture is smooth.
- Pour the mixture into a greased 9 x 13 inch baking dish.
- Bake for 45 minutes to 1 hour, checking for doneness by gently shaking the dish; the center should jiggle slightly.
- Let it rest for 10-15 minutes before serving.
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Notes
Store in the refrigerator for up to one week or freeze for up to two months.