Sweet Potato Pudding

Sweet Potato Pudding

Every year, as November approaches, it seems that most of the recipes I have in mind must have sweet potatoes, butternut squash, pumpkins, or some type of root vegetable, of course.  And I know I’m not the only one.

Today’s favorite is a sweet potato pudding made with baked Japanese yams. I’ve been playing with this recipe for a while now. I wanted to incorporate coconut but not the coconut flakes or the shredded unsweetened or sweetened coconut I use on my cakes or cookies. I wanted the flavor without the crunchiness.

So the other day as I pushed my grocery cart through all the aisles of one my favorite grocery stores, there it was: unsweetened coconut cream. To think that I almost missed it!  The cream was in a little brown and white can, with an unpretentious design, tucked away on the bottom shelf.

This coconut cream is extremely thick and rich, like most good coconut creams, but what I like the most is that it is unsweetened. Some coconut creams tend to be  extremely sweet and wouldn’t work on this recipe, but not this one.

So here’s my sweet potato pudding. It’s a great choice for Thanksgiving, before Thanksgiving, or any time you think of sweet potatoes. Enjoy!


Sweet Potato Pudding



  • 3 cups Japanese Yams or white-fleshed sweet potatoes
  • 1 cup sugar
  • 1 cup un-sweetened coconut cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/8 teaspoon ground ginger
  • 2 1/2 tablespoon melted butter


Preheat oven to 350° F and grease a 9-inch-square baking pan.

Prick the skin of the sweet potatoes several times with a fork, set on a baking sheet and bake

until tender  (about 40 to 50 minutes).  Remove from oven and wait until they are cool enough to

handle.  Peel skin off and place in a large bowl and smash the flesh with a masher.  I prefer a

ricer but either one works.

In a medium bowl mix the remaining ingredients.  Whisk in the sweet potato, using a rubber

spatula combine the ingredients until almost smooth.


To bake the pudding heat oven at 375° F.  Pour batter into the prepared pan and bake

for 40 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on a wire rack.  Serve cold or at room temperature.


Sweet Potato Pudding