If you like desserts using sweet potatoes, you’ll love this recipe. My Southern sweet potato pudding recipe is the definition of old-fashioned comfort — creamy, buttery, and perfectly spiced. It’s the kind of dessert that tastes like home and looks just as good on a holiday table as it does on a quiet Sunday afternoon. This easy recipe turns everyday sweet potatoes into something truly special: a baked potato dessert that’s both simple and elegant. If you’re into Southern desserts, you might also like Cream Cheese Pound Cake, too!
Ingredients You’ll Need
(for the full sweet potato pudding recipe, scroll to the card below)
- 2 sticks unsalted butter
- 1 and 1/2 cup sugar
- 2 tbsp flour
- 8 medium or large sweet potatoes
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 cans 12 oz evaporated milk
How to Make Southern Sweet Potato Pudding Recipe
Step 1: Add the butter to a very large mixing bowl and set it aside. In a small bowl, mix the sugar and flour together and set that aside as well. Preheat the oven to 350°F.
Step 2: Boil the sweet potatoes (skin on) until they’re fork-tender all the way through. This can take some time, but boiling helps the pudding stay moist and smooth. Once the sweet potatoes are tender, use a sharp knife to remove the skins — they should peel off easily. Add the hot, peeled potatoes directly into the bowl with the softened butter for easier mixing.
Step 3: Using an electric hand mixer, beat the sweet potatoes and butter together until the mixture is smooth and well combined. Add the eggs one at a time, mixing continuously. After each egg, scrape down the sides of the bowl so everything blends evenly.
Step 4: Next, mix in the vanilla extract, lemon extract, cinnamon, and nutmeg. Then, add the sugar and flour mixture and continue mixing until everything is fully incorporated. Pour in the evaporated milk and keep mixing until the pudding mixture is smooth, creamy, and uniform in texture.
Sep 5: Pour the batter into a 9×13-inch baking dish and bake for 45 minutes to 1 hour. To test doneness, gently shake the dish. If the center still wiggles too much, bake a little longer until the edges are set and the middle is mostly firm.
Let the pudding rest for 10 to 15 minutes before serving. Enjoy warm or at room temperature.
Tips for success
- Use a large bowl and a handheld mixer. A stand mixer often can’t reach into every corner of the bowl. A hand mixer gives you better control and makes it easier when you scrape down the sides.
- Mix the sugar and flour together before adding them to the batter. It’s a simple family tip passed down from my grandmother, and it helps everything blend evenly.
- Once you start mixing, keep the rhythm going until everything is fully incorporated. The motion helps trap air from the eggs, giving the pudding a light, fluffy texture.
- Before you pour the mixture into your baking dish, taste it. Adjust the cinnamon, nutmeg, or vanilla if you like—it’s your chance to make the flavor just right.
- Look for a silky surface that’s just set, not overly firm. The photo below is the texture you’re aiming for.
Frequently asked questions
Yes! You can refrigerate it for up to 3 days and reheat before serving.
Yes — reduce the sugar slightly for a lighter, healthier pudding alternative that still tastes rich.
Yes, wrap tightly and freeze up to 2 months. Thaw overnight and warm before serving.
Southern sweet potato pudding recipe (Old-Fashioned & Buttery)
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Category: Side dish
- Method: Bake
- Cuisine: American
Description
Creamy, rich, and perfectly spiced — this old-fashioned southern sweet potato pudding tastes like home. Easy to make and perfect for holidays or cozy weekends.
Ingredients
2 sticks unsalted butter
1 and 1/2 cup sugar
2 tbsp flour
8 medium or large sweet potatoes
3 large eggs
2 tsp vanilla extract
1 tsp lemon extract
2 tsp cinnamon
1/4 tsp ground nutmeg
2 cans 12 oz evaporated milk (Carnation is recommended)
Instructions
- Preheat the oven to 350 degrees. Add the butter to a very large mixing bowl and set it aside. In a small bowl, mix the sugar and flour together and set that aside as well.
- Boil the sweet potatoes (skin on) until they’re fork-tender all the way through.
- Once the sweet potatoes are fully boiled, carefully use a sharp knife to remove the skins — they should peel off easily. Add the hot peeled potatoes to the bowl with the butter.
- Using an electric hand mixer, beat the sweet potatoes and butter together until the mixture is smooth and well combined. Add the eggs one at a time, mixing continuously. After each egg, scrape down the sides of the bowl so everything blends evenly.
- Mix in the vanilla extract, lemon extract, cinnamon, and nutmeg. Then, add the sugar and flour mixture and continue mixing until everything is fully incorporated.
- Pour in the evaporated milk and keep mixing until the pudding mixture is smooth, creamy, and uniform in texture.
- Pour the batter into a 9×13-inch baking dish and bake for 45 minutes to 1 hour. To test for doneness, gently shake the dish. If the center still wiggles too much, bake a little longer until the edges are set and the middle is mostly firm.
- Let the pudding rest for 10 to 15 minutes before serving. Enjoy warm or at room temperature.
Notes
- This freezes very well for up to 2 months.
- I have not tested any other milk/non dairy options for this recipe
This is a delicious sweet potato pudding! I am sure it is fabulous as it, but I was making after the holidays and wanted a little less sugar and fat. I only used 4TBS of butter, 1/2 cup of sugar, and one can of milk. It is delicious! I love it best cold. Thanks for sharing!