This stovetop Sweet Potato Pudding is a rich, velvety dessert made with simple ingredients and finished with a glossy caramel topping. Inspired by traditional Caribbean and Latin puddings, it’s steamed gently in a water bath rather than baked, resulting in a smooth, custard-like texture that’s both comforting and indulgent—perfect for cozy evenings, holiday tables, or a make-ahead dessert for gatherings.
Why You’ll Love This Recipe
- No oven required: Perfect for kitchens without an oven or when you want to avoid heating the house.
- Creamy and spiced: A warm blend of cinnamon, nutmeg, and vanilla enhances the sweet potato’s natural richness.
- Elegant yet simple: A silky pudding with a built-in caramel sauce that unmolds beautifully.
- Make-ahead friendly: Tastes even better chilled overnight.
- Versatile: Easily made dairy-free or flavored with spirits for an adult twist.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pudding
- sweet potatoes (peeled, boiled, and mashed)
- milk (whole or evaporated for a creamier texture)
- sugar
- eggs
- vanilla extract
- ground cinnamon
- ground nutmeg
- salt
For the Caramel Topping
- sugar
- water
directions
- Prepare Caramel: In a small saucepan over medium heat, combine the sugar and water for the caramel. Allow it to simmer without stirring until it turns a golden amber color. Quickly pour the caramel into a loaf pan or pudding mold, tilting to coat the bottom evenly. Set aside to cool and harden.
- Make Pudding Base: In another saucepan or large mixing bowl, combine the mashed sweet potatoes, milk, sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Whisk or blend until smooth and fully incorporated.
- Cook the Pudding: Pour the pudding mixture into the caramel-coated mold. Cover the mold tightly with foil. Place the mold into a large pot filled with hot water halfway up the sides of the mold to create a water bath. Cover the pot and steam over low to medium heat for 45 to 50 minutes, or until the pudding is set (a knife inserted should come out mostly clean).
- Cool & Unmold: Remove the mold from the pot and allow the pudding to cool completely to room temperature. Run a knife around the edges to loosen it, then invert onto a serving plate. The caramel will flow over the pudding as a glossy sauce.
- Serve: Slice and serve at room temperature or chilled. Refrigerate leftovers.
Servings and timing
Servings: 6–8
Prep time: 20 minutes
Cook time: 50 minutes
Cooling time: 1–2 hours
Total time: Approximately 2 hours
Variations
- Dairy-free version: Substitute whole milk with coconut milk or almond milk for a tropical twist.
- Add rum or brandy: Stir in 1–2 tablespoons of dark rum or brandy for added depth of flavor.
- Spiced version: Add a pinch of ground ginger or clove for extra warmth.
- Coconut topping: Sprinkle toasted coconut over the pudding before serving.
- Mini puddings: Steam in small ramekins for individual servings.
storage/reheating
Storage: Store the cooled pudding in an airtight container or covered dish in the refrigerator for up to 4 days.
Reheating: Best served chilled or at room temperature, but you can gently warm slices in a microwave for 10–15 seconds if desired.
Freezing: Not recommended, as the texture may change after thawing.
FAQs
Can I use canned sweet potatoes?
Yes, but make sure they are not candied or sweetened. Drain and mash well before using.
How do I know when the pudding is fully cooked?
Insert a thin knife or skewer into the center—if it comes out mostly clean with a few moist crumbs, the pudding is done.
What kind of milk works best?
Whole milk provides creaminess, while evaporated milk gives a richer texture. Coconut milk is a great dairy-free alternative.
Can I bake this pudding instead?
Yes. Place the filled mold in a larger baking dish filled halfway with water and bake at 350°F (175°C) for 45–55 minutes until set.
Do I need a pudding mold?
No, any heatproof loaf pan, cake tin, or even ramekins can be used as long as they fit into your steaming pot.
Can I make it ahead of time?
Absolutely. It tastes even better after chilling overnight, as the flavors meld and the texture firms up beautifully.
Is this similar to flan?
Yes, it shares a similar caramel topping and smooth texture but uses mashed sweet potato for body and flavor.
What can I serve with it?
Serve with whipped cream, a drizzle of condensed milk, or a sprinkle of cinnamon for added flair.
Can I reduce the sugar?
Yes, reduce both the pudding and caramel sugar by about ¼ if you prefer a less sweet version. Taste the mixture before steaming and adjust if needed.
How do I prevent the caramel from hardening too quickly?
Work quickly when pouring and swirling the caramel into the mold. Tilt the pan immediately after pouring to coat the bottom evenly before it sets.
Conclusion
Sweet Potato Pudding (No Oven Needed!) is a delightfully rich, spiced dessert that transforms humble ingredients into a show-stopping treat. With its smooth texture, warm spices, and caramel glaze, it’s perfect for special occasions or anytime you crave a nostalgic, comforting sweet. No oven? No problem—this stovetop method brings elegance and ease to your dessert table.
PrintSweet Potato Pudding (No Oven Needed!)
This stovetop sweet potato pudding is rich, creamy, and infused with warm spices. Topped with a glossy caramel layer, it’s a comforting, no-oven dessert perfect for cozy gatherings or festive occasions.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
- 2 medium sweet potatoes, peeled, boiled, and mashed
- 2 cups milk (whole or evaporated for creaminess)
- ½ cup sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- Caramel Topping:
- ½ cup sugar
- 2 tbsp water
Instructions
- In a saucepan, combine ½ cup sugar and 2 tbsp water. Cook over medium heat until sugar melts and turns golden brown. Immediately pour into a loaf pan or pudding mold, tilting to evenly coat the bottom. Set aside to harden.
- In another saucepan or mixing bowl, whisk together mashed sweet potatoes, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth and fully combined.
- Pour the mixture into the caramel-lined mold. Cover tightly with foil.
- Place the mold in a large pot and add water halfway up the sides of the mold to create a water bath. Cover the pot and steam over low-medium heat for 45–50 minutes, or until the pudding is set and a toothpick inserted comes out clean.
- Remove from the pot and let cool completely. Refrigerate for at least 2 hours or overnight for best texture.
- Run a knife along the edges of the mold, then invert onto a plate. The caramel will flow over the pudding.
- Slice and serve chilled or at room temperature.
Notes
- Use coconut milk for a dairy-free version.
- Add a splash of rum or brandy for an adult twist.
- Best served chilled; refrigerate overnight for deeper flavor.
- Make sure to steam gently to avoid curdling the eggs.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 26g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg