Roasted Sweet Potato Pudding

Dessert Sweet Potato

Redolent of cardamom and cinnamon, this creamy chilled dessert featuring roasted sweet potatoes is a crowd-pleasing finale for potlucks or barbecues.

By Chef Laura Dolan / Photography By Cole LoCurto | July 18, 2022

Ingredients

SERVINGS: 24

For roasted sweet potatoes

2-½ pounds sweet potatoes, about 3-4 large, cut in ½-inch cubes
1 cup brown sugar
1 teaspoon salt
2 tablespoons olive oil

For pudding

1 vanilla bean, split and scraped
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
6-1/2 cups milk
1-1/2 cups heavy cream
1-3/4 cups sugar
1 teaspoon salt
2 tablespoons honey
8 large eggs

Whipped cream and toasted pecans, for garnish

Instructions

1. To roast sweet potatoes: Preheat oven to 350°.

2. Coat sweet potatoes with brown sugar, salt and olive oil and roast for 15 to 20 minutes or until slightly golden and tender.

3. To make pudding: Place roasted sweet potatoes and juices from roasting in a large pot. Add all other ingredients except eggs and bring to a boil. Reduce to simmer and cook uncovered to reduce liquid, stirring occasionally, about 20 to 30 minutes. Liquid should be slightly thickened.

4. Whisk eggs together in a large bowl. Slowly ladle some of the simmering liquid into eggs, while continuing to whisk eggs, until about ½ of liquid is added to eggs. Add egg mixture to pot and whisk while cooking until thickened and pudding-like. Do not boil or overcook eggs.

5. Divide the pudding into individual ramekins or 1 large bowl. Cover with plastic wrap and pat onto the surface to keep skin from forming on the pudding. Refrigerate at least 4 hours or overnight. Serve cold with whipped cream and pecans.