Soft Sweet Potato Pudding
Homemade Moist and Sweet Sweet Potato Pudding Recipe
Introducing a soft and moist sweet potato pudding recipe made with fiber-rich and nutritious sweet potatoes. We’ve adjusted the sugar content to reduce calories while highlighting the natural sweetness and smooth texture of sweet potatoes. This healthy and delicious pudding is perfect as a dessert or even as a baby food. Try making it easily at home!
Pudding Ingredients- 200-250g sweet potato (approx. 1-2 potatoes)
- 60g sugar (adjust to taste)
- 5 fresh eggs
- 1 pinch of salt
- 270cc milk (warm)
- 250cc heavy cream (warm)
Caramel Syrup- 40g sugar
- 40cc hot water
- 40g sugar
- 40cc hot water
Cooking Instructions
Step 1
First, prepare the sweet potatoes. Steam or boil them until cooked, then peel them while they are still hot. Peeling them when warm makes it easier.
Step 2
While still warm, mash the peeled sweet potatoes smoothly using a fork or a potato masher. For a smoother texture without lumps, use a food processor or blender to puree them finely.
Step 3
In a separate bowl, crack in the 5 eggs and add a pinch of salt. Lightly whisk the eggs with a whisk, then add 60g of sugar and mix until the sugar dissolves. Be careful not to over-whisk.
Step 4
Add the mashed or pureed sweet potato to the egg mixture and mix thoroughly. Stir until the sweet potato and eggs are well combined.
Step 5
Pour the 270cc of milk and 250cc of heavy cream into a pot and warm them gently over low heat. Heat until just before boiling, then slowly pour this warm liquid into the sweet potato-egg mixture while stirring gently. Adding the hot liquid gradually will help prevent separation.
Step 6
Strain the pudding batter through a fine-mesh sieve two or three times. This step will result in a smoother and more delicate texture for your pudding.
Step 7
Now, let’s make the delicious caramel syrup. Add 40g of sugar for the caramel to a pot and heat over low heat. Once the sugar starts to melt, do not stir; gently swirl the pot to melt it evenly. It’s crucial to watch the color carefully to prevent burning. Using brown sugar might result in a darker color.
Step 8
Once the sugar has completely melted and turned a beautiful amber color, carefully add 40cc of hot water. Be cautious as steam will rise. Stir gently after adding the water to combine, then simmer for about 1 more minute to achieve the desired consistency. (Note: Using brown sugar instead of white sugar may yield a darker color.)
Step 9
Pour about 1.5 tablespoons of the caramel syrup into each prepared pudding cup or oven-safe ramekin. Tilt the cups slightly to spread the syrup evenly on the bottom, and let it sit for a moment to cool and set.
Step 10
Carefully pour the strained pudding batter into the cups with the caramel syrup. It’s best to pour slowly along the edges of the cup to avoid mixing the batter with the syrup. Place the pudding cups in a preheated oven at 150-160°C (300-320°F). Pour hot water into a baking pan so that it comes about one-third of the way up the sides of the pudding cups (this is a water bath or bain-marie). Bake for 30 minutes.
Step 11
Check if the pudding is done. The surface should look set. Insert a skewer or toothpick into the center; if it comes out clean with no wet batter attached, it’s ready. If it’s still jiggly or wet, bake for a few more minutes.
Step 12
Once baked, remove the pudding from the oven and let it cool slightly. Carefully run a thin knife around the edge of each pudding cup to loosen it. Place a serving plate upside down over the cup, then invert the cup. Gently tap the bottom of the cup, and the jiggly pudding should release smoothly onto the plate.
Step 13
Enjoy your soft sweet potato pudding, with its sweet caramel syrup flowing and a texture that’s both firm and melts in your mouth! While it might be slightly firmer than a typical pudding, many prefer this satisfyingly dense and smooth texture over a looser one. Treat yourself to this healthy dessert that everyone, young and old, will love!
