Sweet Potato Pudding Cups

Take a quick trip to the South with this sweet potato dessert, charmingly served in individual custard cups.

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  • prep time 15 min
  • total time 1 hr 40 min
  • ingredients 10
  • servings 6
 

Ingredients

1
can (23 oz) sweet potatoes in syrup, drained
1/4
cup packed brown sugar
1
teaspoon ground cinnamon
1
teaspoon ground nutmeg
1/4
teaspoon salt
1/4
teaspoon ground cloves
2
eggs
1
can (14 oz) sweetened condensed milk (not evaporated)
3
tablespoons chopped pecans
Sweetened whipped cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.
  • 2 In blender or food processor, blend all ingredients except pecans and whipped cream until smooth. Pour into custard cups.
  • 3 In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
  • 4 Bake 30 minutes. Sprinkle tops of puddings with pecans. Bake 20 to 25 minutes longer or until tops are set. Using tongs or grasping tops of custard cups with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes. Just before serving, top with whipped cream.
  • 1 Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.
  • 2 In blender or food processor, blend all ingredients except pecans and whipped cream until smooth. Pour into custard cups.
  • 3 In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
  • 4 Bake 30 minutes. Sprinkle tops of puddings with pecans. Bake 20 to 25 minutes longer or until tops are set. Using tongs or grasping tops of custard cups with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes. Just before serving, top with whipped cream.

EXPERT TIPS

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Expert Tips

Mashed cooked pumpkin may be used instead of the sweet potatoes, if you like.

Frozen nuts are easier to chop than room-temperature nuts. Put the pecans in the freezer for at least an hour before chopping them.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
370
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
420mg
420%;
Total Carbohydrate
60g
60%
(Dietary Fiber
3g
3%
  Sugars
44g
44%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
20%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.