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Sweet Potato Pudding (No Oven Needed!)

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. In another saucepan or mixing bowl, whisk together mashed sweet potatoes, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth and fully combined.
  3. Pour the mixture into the caramel-lined mold. Cover tightly with foil.
  4. 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.
  5. Remove from the pot and let cool completely. Refrigerate for at least 2 hours or overnight for best texture.
  6. Run a knife along the edges of the mold, then invert onto a plate. The caramel will flow over the pudding.
  7. 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

Find it online: https://yumfoodusa.com/sweet-potato-pudding-no-oven-needed/