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Home » Recipes » Recipes

Baked Sweet Potato Pudding

Published: Nov 21, 2014 · Modified: Nov 24, 2020 by Marisa Moore·

5.8K shares
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Baked Sweet Potato Pudding in two small white bowls

 This southern sweet potato pudding recipe is made the old fashioned way and baked until golden brown. It’s an easy dessert that’s perfect for the holidays.

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Baked Sweet Potato Pudding in a yellow baking dish with a spoon

This easy southern baked sweet potato pudding recipe is made the old-fashioned way. Sweet potatoes are the base of a naturally sweet dessert that’s perfect for the fall, Christmas and Thanksgiving. 

Tater bread … like Grandma made

If you know me at all, you know that I have a pretty serious love affair with sweet potatoes. I reminisced over one of my favorite treats from my grandma’s kitchen. I loved waking up to the thick cinnamon-sweet aroma of sweet potatoes baking into what grandma called “tater bread.”

Now before you start thinking about loaf pans and flour, there’s no actual bread involved. Grandma’s tater bread was more like a baked sweet potato pudding. It was a blend of pureed sweet potatoes, sugar, butter, eggs and milk baked until the edges turned golden brown. Simple and delicious.

Although my grandma is not able to walk me through how she made her original “tater bread” today, I am grateful to have spent time with her learning. If only I’d known how valuable that time was as a child – I would have taken notes.

Though this is not sweet potato casserole or souffle, it has all of the flavors.

Is this like sweet potato casserole?

The version of the recipe I’m sharing today is a little lighter than a traditional sweet potato casserole. Instead of a stick of butter, three tablespoons does the trick.

Roasting brings out the natural sugars in the sweet potatoes, so I cut the sugar in half. I use plenty of spices to add that warm, inviting flavor and aroma.

This one also skips the marshmallows. So, maybe this one is not really that close to casserole anyway. But it’s still delicious. 

To make this recipe without eggs or milk, try my Vegan Sweet Potato Pudding in Jars.

NC Sweet Potatoes on marisamoore.com

Best sweet potatoes for pudding

As a Carolina girl, I’m partial to North Carolina sweet potatoes. The thin skin and sweet flesh make them perfect for roasting. But you can likely use orange-flesh potato. I prefer to make this recipe in the fall when sweet potatoes tend to have the best flavor.

Also, one of the best ways to make this recipe is with leftover sweet potatoes. Simply mash or blend the leftover cooked sweet potatoes with the other ingredients and bake!

Roasted Sweet Potato on marisamoore.com

I make this dish every Thanksgiving and Christmas and anytime I have some extra mashed sweet potatoes hanging out in the fridge.

Tips for success

  • Bake the sweet potatoes with the skin on for easy clean-up and a rich, caramelized flavor.
  • You can roast the sweet potatoes up to 3 days in advance. 
  • Adjust the sugar in the recipe according to how sweet your potatoes are.
  • This recipe is the perfect way to use up leftover sweet potatoes.

Follow Me on Pinterest!

This was the original photo for this recipe years ago. I have since updated the photos as you can see above. 

Sweet Potato Pudding on marisamoore.com
Baked Sweet Potato Pudding in two small white bowls

Twice Baked Sweet Potato Pudding

Marisa Moore, RDN
This Twice Baked Sweet Potato Pudding recipe is perfect for Thanksgiving or any fall special occasion. 
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 192 kcal

Ingredients
  

  • 1-1½ lbs. sweet potatoes (about 3 medium)
  • 2 eggs
  • ½ cup milk
  • 3 tablespoon butter, softened
  • ½ cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Instructions
 

  • Prepare a small casserole dish with cooking spray, butter or oil to prevent sticking. Set aside.
  • Roast the potatoes at 400°F in a single layer on a sheet pan for an hour, or until fork-tender. Remove the potatoes from the oven. Reset the oven to 350°F.
  • Once cool enough to handle, peel and lightly mash the sweet potatoes in a medium mixing bowl.
  • Using a hand mixer or heavy whisk, mix the softened butter into the mashed sweet potatoes until well blended.
    Add the remaining ingredients to the sweet potatoes. Mix until smooth. Pour the sweet potato pudding mixture into the prepared casserole dish.
  • Bake at 350ºF for 35 minutes or just until a fork inserted in the center comes out clean. Serve warm as is or with a drizzle of maple syrup and pecans.

Notes

Tips for Southern Baked Sweet Potato Pudding:
  • Bake the sweet potatoes with the skin on for easy clean-up and a rich, caramelized flavor.
  • You can roast the sweet potatoes up to 3 days in advance. 
  • Adjust the sugar in the recipe according to how sweet your potatoes are.
  • This recipe is the perfect way to use up leftover sweet potatoes.
  • This recipe is kind of like sweet potato casserole but without the toppings. It's also similar to sweet potato souffle but with fewer eggs.

Nutrition

Calories: 192kcalCarbohydrates: 32gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 53mgSodium: 110mgPotassium: 340mgFiber: 2gSugar: 17gVitamin A: 12285IUVitamin C: 2.1mgCalcium: 68mgIron: 0.9mg
Tried this recipe?Let us know how it was!

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Filed Under: Blog, Dessert, Recipes, Sides

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Comments

    5 from 5 votes

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    Recipe Rating




  1. Micki Haubold

    May 30, 2025 at 4:32 pm

    5 stars
    This is the easiest and best method to make Grandma’s pudding!! I added the nuts and syrup in the last 4 minutes. Delicious

    Reply
  2. Deborah

    April 15, 2024 at 3:17 pm

    Can this pudding be frozen? Please respond ASAP. Thank you

    Reply
    • Marisa Moore

      April 15, 2024 at 4:44 pm

      Yes. It can be frozen after it’s baked. Reheat, covered with foil in the oven at 300 until heated through.

      Reply
  3. Jules

    November 22, 2023 at 10:15 am

    Can you make it ahead and bake the next day? Wasn’t sure with the eggs. Thank you!

    Reply
    • Marisa Moore

      November 22, 2023 at 10:40 am

      It reheats well. So it works to prep and bake it – then reheat covered with foil the next day. (I wouldn’t prep and wait because of the eggs and possible separation.)

      Reply
  4. Amy Berger

    November 11, 2023 at 10:57 am

    5 stars
    I really enjoyed this recipe. The only change I made is to reduce the brown sugar to 1/4 cup.

    Reply
  5. Sandra Udle

    October 09, 2023 at 12:01 pm

    5 stars
    An absolutely amazing pudding. I’ve been making this for years and it’s become a staple dish I make all through the year.

    Reply
  6. Paula

    September 17, 2023 at 9:44 pm

    5 stars
    Omg!!!! So delicious!!! So easy!!!
    It’s a few days from the first day of Autumn, and this is the perfect recipe for an early Autumn Sunday afternoon!!!
    Thankyou!!!

    Reply
  7. Deb

    November 21, 2022 at 4:40 pm

    5 stars
    This recipe is delicious. Wondering how well it would freeze and the best way to do it. Happy Thanksgiving.

    Reply
    • Marisa Moore

      November 21, 2022 at 6:13 pm

      Hi! Happy Thanksgiving! I definitely prefer it freshly made but you can freeze it once it’s baked. You can cut leftovers into squares or freeze a full pan in a freezer-to-oven safe baking pan. Then, I’d cover with foil and reheat in the oven until heated through.

      Reply
  8. Rebecca @ Strength and Sunshine

    November 24, 2014 at 8:48 am

    There is no recipe out there that can beat a sweet potato recipe 😉

    Reply
  9. Katie Serbinski

    November 23, 2014 at 8:46 pm

    I’m the only one who eats sweet potatoes at Thanksgiving— so I think I’ll be using YOUR recipe!! Can’t wait to keep it to myself 😉

    Reply
  10. Emily @ Zen & Spice

    November 23, 2014 at 6:34 pm

    Ohh, yum! What a great use for sweet potatoes!

    Reply
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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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