Buttermilk Sweet Potato Pudding
Indulge in the creamy decadence of Buttermilk Sweet Potato Pudding, a cozy dessert that combines the natural sweetness of roasted sweet potatoes with the tangy richness of buttermilk. Perfectly spiced with cinnamon and nutmeg, this pudding boasts a velvety texture enhanced by eggs and heavy cream. A golden-baked top and optional garnishes like chopped pecans or whipped cream make it as beautiful as it is delicious. Ideal as a comforting finish to holiday meals or anytime you crave something warm and satisfying, this easy-to-make dish is baked to perfection in under an hour. Sweet potato lovers, this one's destined to become your go-to dessert!
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 0.5 cup heavy cream
- optional chopped pecans or whipped cream for garnish
Instructions
Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet and roast for 50-60 minutes, or until fully tender when pierced with a knife. Set aside to cool slightly.
Lower the oven temperature to 350°F (175°C). Lightly grease a 1.5 to 2-quart baking dish or casserole dish.
Peel the roasted sweet potatoes and place the flesh in a large mixing bowl. Mash until smooth using a potato masher or fork.
Add the melted unsalted butter, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix well to combine.
In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and heavy cream until fully incorporated.
Slowly pour the wet mixture into the sweet potato mixture, stirring gently to combine. Mix until smooth and uniform.
Pour the sweet potato pudding mixture into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the pudding is set and slightly golden on the edges. A toothpick inserted into the center should come out clean.
Allow the pudding to cool for about 10 minutes before serving. Garnish with chopped pecans or whipped cream, if desired.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 151.8 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 574 mg | 44% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
