Purple Sweet Potato Pudding

Add an elegant yet easy dessert to your traditional Thanksgiving table with this creamy Purple Sweet Potato Pudding.

Course Pies, Tarts and Other Desserts

Cuisine American

Keyword purple pudding, purple sweet potato pudding, sweet potato pudding

Prep Time 10

Cook Time 20

Additional Time 4

Total Time 4 30

Servings

Calories 176kcal

Author Laura Bashar | Family Spice

Ingredients

1 lb purple sweet potatoes
3 cup milk
½ cup light brown sugar packed plus 1 TBS
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 large eggs
1 tablespoon unsalted butter
2 oz chopped pecans
¼ teaspoon salt
⅛ teaspoon cinnamon
⅛ teaspoon red chile powder

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Instructions

Wash and scrub clean sweet potatoes. Pierce with a fork and cook in the microwave until tender, about 4 minutes on high temperature.
Reserve potato until cool enough to handle, about 15 minutes.
In the meantime, in a small pot over medium heat whisk together milk, ½ cup brown sugar, vanilla, ⅛ teaspoon cinnamon and cloves.
Continue whisking the milk until just before the milk begins to boil. You do not want the milk to boil, as it will curd and produce a lumpy pudding.
Remove the pot from heat.
In a small bowl, whisk together eggs.
Whisk in with the eggs 1 tablespoon of the hot milk.
Whisk in with the eggs another 2 tablespoons of hot milk, one tablespoon at a time. This will keep the eggs from curdling.
Slowly whisk in the tempered eggs with the hot spiced milk in the pot.
Heat the pot over medium heat, whisking continuously until the cream mixture thickens, about 5-10 minutes.
Remove the pot from heat.
Peel and mash the cooked purple sweet potato in a small bowl. Mash in approximately ¼ cup of the hot cream with the potatoes to help soften the potatoes.
Using a hand mixer, whisk in the mashed sweet potatoes into the pot of hot cream until smooth.
Continue mixing over medium heat for 3 more minutes.
Using an immersion blender, blend the pudding until completely smooth. You can also use a stand blender, just let the pudding cool before pouring into the blender.
Once smooth, transfer pudding into serving cups or bowls, cover and chill until firm, about 4 hours.
For the candied pecans, heat a small nonstick skillet over medium heat and add pecans and butter.
Gently heat the pecans for 3 minutes, then add 1 TBS brown sugar.
Stir until brown sugar has melted and coated the pecans. Season the pecans with salt, ⅛ teaspoon cinnamon and chile powder.
Let the pecans cool and then top the pudding with them.

Notes

TO STORE: Store your pudding in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers, but the cream might split after thawed. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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