Go Back
Delicious sweet potato pudding topped with whipped cream and cinnamon

Sweet Potato Pudding

A creamy and indulgent dessert featuring sweet potatoes and aromatic spices, this Sweet Potato Pudding balances sweetness and spice to create a comforting dish perfect for any occasion.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

Essentials

  • 1.5 pounds sweet potatoes, peeled and grated Choose firm, fresh sweet potatoes with smooth skin.
  • 0.5 pound yam, peeled and grated A second starchy root adds subtle texture contrast.
  • 3 tablespoons freshly grated ginger Fresh ginger provides bright, sharp aromatics.
  • 1 teaspoon ground cinnamon Choose a sweet, aromatic variety for best flavor.
  • 1 cup coconut milk Use full-fat canned for richness.
  • 1 cup sugar Granulated sugar for sweetness and caramelization.
  • 1 cup all-purpose flour Provides structure.
  • 1/2 teaspoon salt Balances and sharpens the sweet notes.
  • 1 teaspoon vanilla extract Rounds and elevates the flavor.

Optional Add-ons

  • Toasted coconut flakes For crunch and visual contrast.
  • Toasted pecans or macadamia nuts Add buttery crunch.
  • Citrus zest (orange or lime) For a bright, aromatic lift.
  • Warm brown sugar drizzle Mix melted butter and dark brown sugar for caramel flavor.
  • A pinch of ground nutmeg or cardamom For extra spice complexity; use sparingly.
  • Dollop of thick yogurt or coconut cream To balance sweetness.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish.
  • Grate the sweet potatoes and yam into a large bowl and mix in the grated ginger.

Mixing Ingredients

  • In a separate bowl, whisk together flour, sugar, cinnamon, and salt.
  • Make a well in the center of the dry ingredients and pour in coconut milk and vanilla extract; stir until cohesive.
  • Fold in the grated sweet potatoes and yam.

Baking

  • Pour the batter into the prepared dish and smooth the top.
  • Bake for 45–60 minutes until the top is golden and a skewer inserted comes out mostly clean.
  • Let it cool for 15–20 minutes before serving.

Notes

Store leftovers in the refrigerator for 3–4 days. Pudding can also be frozen for up to 2 months. Reheat gently for best texture.
Keyword Coconut, Comfort Food, easy dessert, Sweet Potato Pudding, Vegetarian