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This fantastic Sweet Potato Pudding bakes up light, soft, and very spoonable. Serve warm with whipped cream on top.
This Sweet Potato Pudding is sweet and dreamy! It bakes up so light and soft that we tossed around the idea of calling it a sweet potato mousse. But no matter what name you give this easy dessert recipe, it is absolutely delicious!
We’ve seen some other delicious sweet potato pudding recipes online – some with glazed nuts on top, others with marshmallow toppings. Those versions are a often heavier in texture and consistency.
But our Sweet Potato Pudding recipe doesn’t need any more than a simple, optional dollop of whipped cream on top.
How did we achieve such a light and creamy texture?
There are several key steps that make our Sweet Potato Pudding so soft and spoonable.
First – Each ingredient is beaten with a mixer as it is added to the pudding – butter, sugar, eggs yolks, and almond flour. This not only ensures a super smooth texture, but it also helps aerate the ingredients – helping to give the pudding that soft, mousse-like texture.
Second – Egg whites are beaten to stiff peaks, then gently folded into the pudding just before baking.
Third – This pudding is baked in a water bath (you can learn read more about How to Bake Using a Water Bath here). This gentle cooking technique is perfect for an egg-based pudding. Plus, the moisture in the oven also helps prevent the Sweet Potato Pudding from drying out as it bakes.
I also want to point out that this Sweet Potato Pudding calls for almond flour (affiliate link) – so this is a gluten-free dessert option if you need one for Thanksgiving.
How do I serve Sweet Potato Pudding?
This Sweet Potato Pudding is best served warm. You can bake it ahead of time, then warm in the oven or microwave while you enjoy your dinner. (Just be sure not to over heat the pudding as it reheats.)
Then, to serve, simply spoon your warmed pudding in a bowl and serve with a dollop of unsweetened whipped cream on top.
You may enjoy these other pudding:
1 cup cooked mashed sweet potato (about one large cooked sweet potato approximately 8-12 ounces)
1 cup butter (2 sticks), softened
1/2 cup granulated sugar, divided
4 large eggs
1/4 cup almond flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy cream for whipping
Preheat oven to 350 degrees F.
Butter a 9×9-inch casserole dish which will sit in a water bath. You will need a larger outer pan for this.
Put a tea kettle of water on to boil.
Place the cup of cooked mashed sweet potato into the bowl of a stand mixer with the paddle attachment and beat to creamy, about one minute.
Add the butter and beat again to combine, scraping once and beating again.
Add ¼ cup of the sugar and beat to combine.
Separate the egg yolks and whites by putting the yolks in a small bowl and the whites in a large bowl.
Add the yolks to the sweet potato mixture and beat to combine.
Add the almond flour, vanilla and salt and beat to combine.
Beat egg whites separately until stiff peaks form. Add the remaining ¼ cup of sugar to the egg whites and beat again.
Fold the beaten egg whites into the batter then scrape into the prepared casserole dish.
Place the casserole dish into the outer pan and add boiling hot water to the outer pan so it comes half way up the sides of the casserole dish.
Bake for 45 minutes and serve warm with whipped cream. (While the Sweet Potato Pudding is baking, whip the heavy cream to soft peaks and keep refrigerated until ready to serve.)
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