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Maple Sweet Potato Pudding

maple sweet potato pudding


  • 1 Sweet Potato
  • 1 CUP Whole Milk
  • ⅓ CUP Pure Maple Syrup
  • 1 Egg Yolk
  • 1 TBSP Sugar
  • 1 TBSP Cornstarch
  • ¼  TSP Vanilla Extract
  • ¼  TSP Saigon Cinnamon
  • ½ TBSP Brown Sugar
  • 1 TBSP Butter, unsalted


Get in the mood for fall with our brain healthy maple sweet potato pudding! This is a great healthy (yet tasty) alternative to classic holiday pudding recipes.

  1. Preheat the oven to 350° F. Wrap sweet potatoes in foil and bake for about 45 minutes or until tender. Set aside.
  2. Heat milk and maple syrup in a heavy saucepan over medium heat until it reaches a simmer. Reduce heat to low. In a small bowl, beat egg yolks, sugar and cornstarch.
  3. Place a TSP of warm milk mixture in egg yolks, stirring to prevent yolks from curdling.
  4. Add yolk mixture back to the warm milk, stirring to blend. Stir in vanilla and cinnamon. Continue cooking for about 5 minutes or until mixture thickens and coats the back of a spoon.
  5. Peel sweet potatoes and put the soft flesh into a medium bowl. Add brown sugar, a pinch of salt, and butter. Whisk or beat until smooth. Whisk potato mixture into warm milk mixture until well combined.
  6. Pour the pudding into a deep serving dish. Cool at room temperature for 30 minutes before refrigerating overnight. Serve topped with whipped cream.

Yield: 4 servings

Preparation Time: 45 minutes

Cook Time: 65-75 minutes

Total Time: 2 hours

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