Description
This classic Southern Sweet Potato Pudding is a must-have for holiday dinners. Creamy sweet potatoes are blended with evaporated milk, sugar, vanilla, and eggs, then topped with a buttery brown sugar and pecan crumble. Baked until the topping is crisp and golden, this comforting dish is perfect for Thanksgiving, Christmas, and family gatherings.
Ingredients
- 1/3 cup all-purpose flour (see notes)
- 1/3 cup brown sugar, Brown Swerve, or coconut sugar
- 3 tablespoons cold butter, cubed
- 1/2 cup chopped pecans
- 2 pounds sweet potatoes, rinsed, peeled, and diced into even 1-inch chunks
- 1 cup evaporated milk
- 1/2 cup sugar, granular Swerve, or coconut sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- In a medium bowl, combine the flour, brown sugar, cold cubed butter, and chopped pecans. Use a fork to mix and mash the ingredients until crumbly, similar to a streusel topping. Place the topping in the refrigerator until ready to use.
- Place the diced sweet potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for 15–20 minutes, or until the sweet potatoes are easily pierced with a fork.
- Meanwhile, preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
- Drain the sweet potatoes and transfer them to a large bowl. Add the evaporated milk, sugar, and vanilla extract. Using a hand mixer or stand mixer, mix until just combined.
- Add the eggs one at a time, mixing after each addition until just incorporated.
- Transfer the sweet potato mixture to the greased baking dish and spread it into an even layer.
- Sprinkle the brown sugar and pecan topping evenly over the sweet potato mixture.
- Bake for approximately 30 minutes, or until the topping is crisp and crunchy and the pudding is set.
- Allow to cool slightly, then serve warm.
Notes
- Sweet potatoes: Two pounds is approximately 4 large sweet potatoes or 5–6 medium sweet potatoes. The exact number depends on their size.
- Gluten-free option: Substitute a gluten-free all-purpose flour blend for the regular flour.
- Dairy-free option: Use coconut milk instead of evaporated milk and dairy-free butter instead of regular butter.
- Make ahead: Prepare the pecan crumble in advance and refrigerate it until ready to use.
- Serving size: This recipe yields approximately 8 servings, depending on portion sizes.
- Storage: Refrigerate leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Side Dish
- Method: Baking
- Cuisine: Southern American