Sweet Potato Pudding with Meringue Topping
Sweet Potato Pudding made with tender baked sweet potatoes combines a simple baked pudding base with a sweetened meringue topping, sprinkled with chopped walnuts and a dusting of cocoa powder. The perfect dessert for Fall, Thanksgiving, or your next family gathering.!
If you're looking for other ways to use up excess sweet potatoes, give these air fryer sweet potato wedges a try.
If you thought sweet potato recipes were only used for savory dishes, think again! Much like my Sweet Potato Pie Bars, this sweet potato pudding replaces the traditional sweet potato side dish for your Thanksgiving dinner and offers a comforting dessert that isn't overly sweet!
Why You'll Love My Sweet Potato Pudding
I’ve always loved experimenting with sweet potatoes in desserts—they’re such a versatile ingredient! This recipe was inspired by a cozy fall evening when I wanted something warm, comforting, and just a little bit fancy. The combination of cinnamon, honey, and cacao powder creates a flavor profile that feels both nostalgic and exciting. Plus, the meringue topping adds a touch of elegance without being overly complicated.
Ingredients & Substitutions
- Sweet potatoes (or 1 large and 2 medium): The star of the dish, providing natural sweetness and a creamy texture.
- Eggs: Bind the ingredients together and add richness.
- Coconut milk: Adds creaminess and a subtle tropical flavor.
- Sesame tahini:Â Brings a nutty depth and smooth texture. Almond & cashew butters are both great substitutions.
- Honey:Â A natural sweetener that complements the sweet potatoes perfectly. If you don't have honey available, you can always use molasses.
- Cinnamon:Â Adds warmth and spice.
How To Make Tips
- It's important that you don't get any water from the larger pan in the pudding mixture or you could get a slightly runny texture.
- Make sure that the sweet potato pudding is cool before spreading the egg white mixture over.
- This gluten-free dessert calls for three separate baking times, all at 375 degrees F. I've just left the oven on throughout the entire recipe for consistency of heat and ease.
Storage & Freezer
- Refrigeration: Allow to cool. Onced cooled, you can cover and place in fridge for up to 3 days. The meringue will not hold up well.
- Freezer: It's best to only freeze the pudding base. It will freeze up to 2 months! When ready, simply thaw and whip up your meringue topping.
- Quick-serve hack: Freeze single portions. Pop one frozen ramekin into a 325 °F oven for ~30 min, then crown with a mini swirl of fresh meringue or a dollop of whipped coconut cream.
More Delicious Fall Inspired Desserts
Sweet Potato Pudding
Ingredients
- 3 medium size sweet potatoes or 1 large size and 2 medium size sweet potatoes
- 2 eggs
- 1 cup coconut milk
- ¼ cup sesame tahini
- ¼ cup honey
- 2 tsp cinnamon
- 2 eggs white
- 1/3 cup powdered sugar
- A pinch of salt
- ½ tbsp cacao powder for sprinkling
- 1 tbsp crushed walnuts
Instructions
- Preheat oven to 375F. There is no problem if you decide to turn on the oven at maximum Fahrenheit.
- Line a small tray with baking paper.
- Wash the sweet potatoes and place them in the pan.
- Bake for 20 – 25 minutes or until tender. Halfway through baking, poke the sweet potatoes a few times with a fork.
- After the sweet potatoes are well baked, peel the skin or scoop them out with a spoon. Place in a bowl and allow to cool completely.
- After they cool, add sesame tahini, honey, and cinnamon to them. Using a blender, mix the ingredients and mash the sweet potato finely. Add the eggs and coconut milk to this mixture. Mix well using a stand mixer or hand-held egg beater.
- Preheat the oven to 375F.
- Pour lukewarm water into a larger pan. Set aside.
- Pour the pudding into a medium-sized casserole dish (about 9 x 17 and about 2-21/2 inches high) or you can pour it into individual ramekins (you'll need 6 ramekins). Put the casserole into the pan with lukewarm water.
- Bake in the preheated oven for about 40-45 minutes or until the top is golden and a toothpick comes out clean.
- Remove the pudding from the oven and allow to cool while you make the topping.
- Add the egg whites, powdered sugar, and a pinch of salt in a bowl. Beat at the highest speed of the mixer until you get the peaks.
- Reheat oven to 375F.
- Pour the egg white mixture over the sweet potato pudding. Spread well and add the chopped walnuts. Place in the oven for 6-7 minutes or until the tops of the toppings are golden brown.
- Allow to cool and serve with a sprinkling of cocoa powder on top.
Nutrition
Notes
- Be careful when you put the pudding it into the water to bake. No water should get into the pudding.
- Do not let the water in the oven boil. If necessary, turn the oven down. Otherwise, you risk your pudding curdling.
Tried this recipe?
Let us know how it was!Recipe FAQs
Can I freeze sweet potato pudding?
Yes! Bake the custard, cool, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, warm gently, then add fresh meringue before serving.
Can I use canned sweet potatoes instead of roasting fresh?
Absolutely. Drain a 29-oz can of sweet potatoes, pat dry, and proceed with the blender step—no roasting needed, saving about 25 minutes.
What’s the best substitute for tahini in sweet potato pudding?
Creamy peanut butter or almond butter both work well, adding a subtle nutty note while keeping the dessert dairy-free.
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