Sweet Potato Pound Pudding – A Warm, Cozy Dessert You’ll Crave Every Week
✨ Forget everything you thought you knew about sweet potatoes! This Sweet Potato Pound Pudding isn’t just a side dish—it’s like a warm, comforting hug in every bite. Super easy to make and bursting with rich, spiced flavor, this treat will have everyone asking for seconds.
A simple, nostalgic dessert that always satisfies
Equipment You’ll Need:
Mixing bowls
Electric mixer or whisk
9×9-inch baking dish or small casserole dish
Spatula
Ingredients:
- 2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes, boiled or roasted until tender)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions:
- Preheat oven: Set your oven to 350°F (175°C). Grease your baking dish.
- Cream butter and sugar: In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Mix it all together: Stir the mashed sweet potatoes into the wet mixture. Gradually add the dry ingredients, alternating with milk, mixing until just combined.
- Bake: Pour into prepared dish and spread evenly. Bake for 35-45 minutes, or until a toothpick comes out clean and the top is golden and slightly puffed.
- Cool and serve: Let cool slightly before serving warm. It’s fantastic with whipped cream or a dusting of powdered sugar!
Extra Tips & Variations:
- Add chopped pecans for a little crunch.
- Swap half the milk for evaporated milk for a richer texture.
- A drizzle of caramel sauce on top takes it over the top!