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

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 192kcal

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.

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.