• 2 small sweet potatoes
  • 2 cups whole milk
  • 2/3 cup pure maple syrup
  • 2 egg yolks
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 1/2 teaspoon sea salt
  • 2 tablespoons unsalted butter
  • Sweetened whipped cream, for serving

Maple Sweet Potato Pudding

This is a fantastic fall and holiday dessert that offers a change of pace from your expected pumpkin pie. It is also another Tupelo Honey love sonnet to the diversity and flavor of the much revered sweet potato. The pudding should be refrigerated overnight before serving.



Wrap the sweet potatoes in foil and bake in a 350°F oven for about 45 minutes, or until tender. Set aside. Heat the milk and maple syrup in a heavy saucepan over medium heat until it reaches a simmer, then reduce the heat to low. In a small bowl, cream together the egg yolks, sugar, and cornstarch. Place a teaspoon of the warm milk and then add the vanilla and cinnamon, continuing to cook for about 5 minutes, or until the mixture thickens and coats the back of a spoon. Peel the sweet potatoes and put the soft flesh in a medium bowl. Add the brown sugar, salt, and butter and blend until smooth. Whisk the potato mixture into the warm milk mixture until well combined. Pour the pudding into a casserole and cool at room temperature for 30 minutes before refrigerating overnight. Serve with whipped cream.

*Makes 8 servings