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Fall Favorite Sweet Potato Pudding

Renée G.


For holiday dinners, I double, triple or quad this recipe, depending upon how many are coming to eat. But for my family this makes just enough.

My mom used to put marshmallows on top before baking, but I'm not a fan of them, so I leave them off and opt for a dollop of whipped cream, instead.


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • ·
    2 eggs, separated, room temperature
  • ·
    1/4 cup butter
  • ·
    1/2 cup firmly packed light brown sugar
  • ·
    1/4 cup milk
  • ·
    1/2 teaspoon salt
  • ·
    1/2 teaspoon ground cinnamon
  • ·
    1/4 teaspoon ground nutmeg
  • ·
    1/8 teaspoon ground ginger
  • ·
    1 cup mashed cooked sweet potatoes

How to Make Fall Favorite Sweet Potato Pudding


  1. In a medium mixing bowl, beat egg whites until stiff peaks form. Beat yolks in a separate bowl.
  2. In a mixing bowl, cream together butter and sugar; add well-beaten egg yolks, milk, salt, nutmeg, cinnamon, ginger, and sweet potatoes.
  3. Fold in beaten egg whites. Turn mixture into a buttered 1 1/2-quart casserole. Bake at 350º F for 40 minutes.
  4. Serve with a dollop of whipped cream or caramel sauce.

Printable Recipe Card

About Fall Favorite Sweet Potato Pudding

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: Southern

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