Looking for a showstopper side dish for your holiday table? This Sweet Potato Pudding is the cozy, sweet, and buttery comfort food you didn’t know you needed. With mashed sweet potatoes, brown sugar, and a pecan-studded topping, every bite is pure magic—and yes, seconds and thirds are absolutely encouraged.
Why You’ll Love This Recipe
- It’s super easy—just mix, top, and bake
- You can make it with fresh sweet potatoes or canned yams
- It’s make-ahead friendly (hello, holiday prep win!)
- That crunchy brown sugar-pecan topping is to die for
- Whipped cream on top? Optional… but also kind of essential
What You’ll Need
- Mashed Sweet Potatoes – Use fresh ones for a more natural flavor, or grab canned candied yams for a shortcut. Just know the canned version will be sweeter.
- Butter – Softened to mix easily into the mash.
- Eggs – For richness and structure.
- Brown Sugar + White Sugar – Brown sugar adds depth, white sugar balances the sweetness.
- Milk – Whole or 2% gives it a creamy base.
- Salt + Vanilla – A little salt to balance the sweetness, and vanilla for warmth.
- Pecans – Halves or chopped—whatever you like for that perfect nutty crunch.
- Whipped Cream – Totally optional… but honestly, why skip it?
How to Make Sweet Potato Pudding
Prep the mash:
Start with cooked and mashed sweet potatoes, or mash canned yams straight from the can.
Mix it all up:
Stir in butter until melted and combined. Then whisk in the eggs. Add sugars, milk, vanilla, and salt. Give it all a good mix until smooth and well-blended.
Assemble and bake:
Pour the mixture into a greased 8×8 or 11×7 baking dish. Sprinkle with pecan halves and a generous handful of brown sugar. Bake at 350°F until set and slightly golden on top (around 40–50 minutes, depending on the size of your dish).
Top and serve:
Let it cool for just a few minutes, then serve warm with whipped cream. It’s just the right balance of creamy and crunchy, sweet and spiced.
Tips for Best Results
- If the top starts browning too fast, just tent it loosely with foil.
- You can totally prep this ahead! Just don’t add the pecans and sugar topping until the day you plan to bake it.
- Have leftovers? Use them in sweet potato rolls, biscuits, or even cupcakes. Don’t let a single spoonful go to waste.
Storage and Make-Ahead Tips
To store:
Keep any leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or oven.
To make ahead:
Make the pudding mixture a day or two in advance and store it covered in the fridge. Add the topping and bake fresh the day of your meal for best texture.
Sweet Potato Pudding
Looking for a showstopper side dish for your holiday table? This Sweet Potato Pudding is the cozy, sweet, and buttery comfort food you didn’t know you needed.
Ingredients
- 3 cups mashed sweet potato (freshly cooked or canned)
- ½ cup butter, softened to room temperature
- 2 large eggs, whisked
- ¼ cup granulated white sugar
- ½ cup brown sugar
- ¼ cup maple syrup
- ½ cup milk (whole or 2%)
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 cup pecan halves
- ½ cup brown sugar
- Whipped cream
Instructions
- If making your own mashed sweet potatoes, check the notes below on how to cook them.
- Preheat oven to 325°F and grease a medium-sized baking dish (an 8x8 or 11x7 works well).
- In a medium bowl, mix the mashed sweet potato and butter together until smooth.
- Mix in the whisked eggs until fully incorporated. Then add the granulated sugar, brown sugar, maple syrup, milk, salt, and vanilla. Stir until everything is well combined.
- Pour the mixture into the prepared baking dish. Sprinkle the top with pecan halves and brown sugar.
- Bake for 30 to 40 minutes, or until the top is nicely browned and the pudding is heated through.
- Serve warm as is or topped with a generous dollop of whipped cream.
Notes
- To make in the Instant Pot, poke holes in the sweet potatoes and place them on the trivet with 1 cup of water. Pressure cook on high for 30 minutes, natural release for 8 minutes. Peel, then mash or process until smooth.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 496Total Fat 29gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 14gCholesterol 95mgSodium 259mgCarbohydrates 59gFiber 3gSugar 48gProtein 5g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Sweet Potato Pudding is one of those recipes that sneaks up on everyone. It’s humble, nostalgic, and totally unforgettable. Whether you’re serving it for Thanksgiving or just because it’s Tuesday and you want something cozy, this one is bound to become a family favorite.
