Sweet Potato Pudding in two bowls

Twice Baked Sweet Potato Pudding

This Twice Baked Sweet Potato Pudding recipe is perfect for Thanksgiving or any fall special occasion. 
Course Dessert
Cuisine American
Keyword sweet potato pudding
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 192kcal
Author Marisa Moore, RDN


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


  • Prepare a small casserole dish with cooking spray, butter or oil to prevent sticking. Set aside.
  • Roast the potatoes at 400°F 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.


Calories: 192kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 110mg | Potassium: 340mg | Fiber: 2g | Sugar: 17g | Vitamin A: 245.7% | Vitamin C: 2.5% | Calcium: 6.8% | Iron: 4.8%