Grandmas Sweet Potato Pudding Recipe

Meet Big Mama

This recipe comes from my own grandma. We all called her Big Mama. She was not very tall. But her heart was huge. Her kitchen always smelled of sweet potatoes and love.

She taught me this recipe when I was about twelve. I still laugh at that. I made a huge mess with the mashed potatoes. She just smiled and helped me clean up. Cooking is about the memories you make.

The Heart of the Dish

Let’s talk about the sweet potatoes. You will boil and mash them. This makes the pudding so smooth and creamy. It feels like a warm hug in a bowl.

Then you mix in the milk, eggs, and sugar. Doesn’t that smell amazing? This simple mix is why the recipe matters. It shows how a few good things can make something wonderful. What is your favorite smell from your family’s kitchen?

A Little Extra Magic

Big Mama never used marshmallows. But I just had to add them. I love the toasty, gooey top. So I put mini marshmallows on at the end. Then I pop it under the broiler for a minute.

It gets all golden and bubbly. This is my own little twist. It makes me happy. Do you like marshmallows on your sweet potatoes, or do you prefer it plain?

A Fun Fact to Share

Fun fact: The sweet potato is not a potato! It is actually a root from a morning glory plant. I think that is so interesting. It is a completely different vegetable.

This matters because food has stories. Knowing where our food comes from connects us to the earth. It makes cooking even more special.

Your Turn in the Kitchen

Now it is your turn. This pudding is not hard to make. Just follow the steps. The hardest part is waiting for it to bake!

When you pull it from the oven, be proud. You made something from scratch. That is a wonderful feeling. Will you be trying this recipe soon? I would love to hear how it turns out for you.

Ingredients:

Ingredient	Amount	Notes
Sweet potatoes	2 pounds	Peeled, cooked, and mashed
Sugar	3/4 cup
Evaporated milk	1 (5-ounce) can
Eggs	3	Lightly beaten
Vanilla extract	1 teaspoon

Big Mama’s Sweet Potato Pudding

This recipe is my favorite page in my old cookbook. The page is splattered with vanilla and sweet potato. It reminds me of my Big Mama. She made this pudding for every special occasion. The smell would fill her whole house. It smelled like love and happy times.

Her recipe is simple and honest. It doesn’t need fancy things to be delicious. I still make it exactly her way. Well, almost exactly. I’ll tell you my little secret later. It involves something fluffy and white. Are you ready to make a memory?

Ingredients

• 3 cups mashed, cooked sweet potatoes
• 1 cup granulated sugar
• 2 large eggs, beaten
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup mini marshmallows (optional, for the secret twist!)

Instructions

Step 1: Prepare the Sweet Potatoes

First, we need to cook our sweet potatoes. Peel them and cut them into little cubes. Put them in a pot and cover them with water. Boil them until they are nice and soft. This usually takes about 15 or 20 minutes.

Then, drain all the water out. Let the potatoes cool for a few minutes. You don’t want to burn your fingers. Now, mash them up until they are smooth. (A hard-learned tip: mash them well! Lumpy potatoes make a lumpy pudding).

Step 2: Mix the Pudding

Now, turn your oven on to 350°F. Get a baking dish and give it a light spray. This stops everything from sticking. In a big bowl, mix your mashed potatoes with the sugar. Then add the milk, eggs, and vanilla.

Stir it all together until it’s one happy, orange family. I love this part. The vanilla smell makes me smile every single time. Pour your mixture into the baking dish. Spread it out so it’s nice and even.

Step 3: Bake and Add the Secret

Place your dish in the hot oven. Now we wait for about 45 minutes. The hardest part is waiting for that amazing smell. You’ll know it’s done when the top is just set. It might have a little jiggle in the middle. That’s perfect.

Here is my secret. I add mini marshmallows on top after it bakes. Then I put it under the broiler. I watch them puff up and turn golden. It’s like magic! Do you like yours plain or with marshmallows? Share below!

Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert, Side Dish

Three Fun Twists to Try

This pudding is wonderful just as it is. But sometimes, it’s fun to play with your food. I like to change it up for different seasons. Here are a few ideas I’ve tried over the years.

Autumn Spice: Add a teaspoon of cinnamon and a pinch of nutmeg. It will taste like a cozy fall day.

Tropical Dream: Mix in a handful of crushed pineapple. It adds a little sweet and tangy surprise.

Nutty Crunch: Sprinkle chopped pecans on top with the marshmallows. The crunch is so satisfying.

These are just little suggestions. You can make this recipe your very own. Which one would you try first? Comment below!

Serving Your Sweet Creation

This pudding is so versatile. You can serve it with your big holiday dinner. It makes a wonderful side dish next to some turkey. Or, you can enjoy it as a dessert. I love a big warm scoop in a bowl.

For dessert, try it with a little pour of cold cream on top. It’s so good. A sprinkle of cinnamon looks pretty, too. Now, what should we drink with it? A cold glass of milk is always the best choice for me.

For the grown-ups, a sweet dessert wine pairs beautifully. It makes the whole meal feel extra special. Which would you choose tonight?

Keeping Big Mama’s Pudding Perfect

This sweet potato pudding keeps well in the fridge. Just cover the dish tightly. It will be good for up to four days.

You can also freeze it for a later treat. Let it cool completely first. Then wrap the whole dish in plastic wrap.

I remember my first time reheating it. I was so worried it would dry out. I just added a tiny splash of milk before warming it. This makes reheating so much easier.

The oven works best at 300 degrees. Warm it for about 20 minutes.

Making a double batch saves you time later. You get a treat now and one for a busy day. This matters because good food should be easy to enjoy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pudding Problems

Sometimes the pudding is too watery. Make sure you drain the potatoes well after boiling. I let them sit in the colander for a bit.

I once forgot to spray my baking dish. The pudding stuck to the sides. Now I always keep the spray by the oven.

If the top browns too fast, just lay some foil over it. This stops the top from burning. The inside will keep cooking nicely.

Fixing small issues builds your cooking confidence. You learn that mistakes are okay. It also makes the final flavor so much better. Which of these problems have you run into before?

Your Sweet Potato Pudding Questions

Q: Is this recipe gluten-free? A: Yes, it is! All the ingredients are naturally safe.

Q: Can I make it ahead? A: Absolutely. Just follow the storing tips I shared earlier.

Q: What can I use instead of evaporated milk? A: Regular milk or a milk substitute will work just fine.

Q: Can I make a smaller portion? A: Sure! Just cut all the ingredients in half. Use a smaller baking dish.

Q: Any other tips? A: A little sprinkle of cinnamon is lovely. Fun fact: Sweet potatoes are actually roots, not potatoes! Which tip will you try first?

Share Your Kitchen Creations

I hope you love this recipe as much as I do. It always reminds me of my Big Mama’s kitchen. Her simple recipes are the best ones.

I would be so thrilled to see your pudding. It makes my day to see your family enjoying food. Sharing food is a way of sharing love.

Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your beautiful dishes. Happy cooking!

—Elowen Thorn.