Description
A rich, moist, glowing-orange sweet potato dessert with a crackly caramelized top!
Comforting, classic, and truly irresistible — perfect for any fall table.
Ingredients:
4 cups mashed sweet potatoes (baked for deeper color)
1 cup granulated sugar
½ cup packed brown sugar
½ cup melted butter
3 large eggs, beaten
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon (optional)
¼ teaspoon nutmeg (optional)
½ cup evaporated milk
Caramel Top:
½ cup brown sugar
2 tablespoons melted butter
Instructions:
Bake whole sweet potatoes at 400°F (205°C) for 45–60 minutes until very soft. Scoop and mash until perfectly smooth.
In a bowl, mix mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, vanilla, salt, cinnamon, and nutmeg. Stir in evaporated milk until creamy. (Mixing Time: 5 minutes)
Grease an 8×8 or 9×9 baking dish and pour the mixture inside. Smooth the top. (Prep Time: 2 minutes)
Combine ½ cup brown sugar with 2 tablespoons melted butter, then sprinkle evenly over the batter. This creates the shiny caramelized crust!
(Topping Prep: 1 minute)
Bake at 350°F (175°C) for 55–65 minutes until the edges are set and the top is bubbling and caramelized. Let cool 20–30 minutes to firm up before slicing.
Prep Time: 15 minutes | Baking Time: 55–65 minutes | Cooling Time: 25 minutes | Total Time: ~1 hour 40 minutes
Kcal: 320 kcal | Servings: 9 squares
#SweetPotatoDessert #CaramelPudding #FallBaking #HolidayTreats
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, bake the sweet potatoes whole at 400°F (205°C) for 45–60 minutes until fork-tender. Let them cool slightly before scooping the flesh into a bowl. Mash until completely smooth—no lumps. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and melted butter. Add the beaten eggs, vanilla extract, salt, and optional spices, mixing thoroughly. Gradually stir in the evaporated milk until the batter is creamy and uniform. Pour the mixture into a greased 8×8 or 9×9 inch baking dish and smooth the top. In a small bowl, mix the ½ cup brown sugar and 2 tablespoons melted butter for the topping until it resembles wet sand. Sprinkle this evenly over the batter. Bake at 350°F (175°C) on the center rack for 55–65 minutes. The dessert is done when the edges are set and the caramel top is bubbling. Crucial: let it cool for 20–30 minutes to allow it to firm up for clean slices.
Serving Suggestions
This dessert is versatile. Serve it warm as a standalone treat, or elevate it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch option, pair a square with a cup of strong coffee. During the holidays, garnish with a sprinkle of toasted pecans or a drizzle of bourbon caramel sauce for an extra special touch.
How-to Summary
Bake and mash sweet potatoes. Mix all main ingredients until creamy. Pour into a greased dish. Make the caramel topping and sprinkle it over the batter. Bake at 350°F until set and caramelized. Cool before slicing and serving.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, but for best flavor and texture, use about 2 (15-oz) cans, drained and mashed. Baking fresh potatoes creates a deeper, richer taste.
How do I store leftovers?
Cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds.
Can I make this ahead of time?
Absolutely. Assemble the dish, cover, and refrigerate overnight. Add 5-10 minutes to the baking time when cooking from cold.
Why is my dessert too watery?
This is often due to under-cooked sweet potatoes holding too much moisture. Ensure they are baked until very soft and mash smoothly.
Can I freeze this dessert?
Yes. Cool completely, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Common Mistakes to Avoid
- Not letting the baked sweet potatoes cool enough before handling, which can make mashing difficult.
- Undermixing the batter, leading to uneven texture.
- Skipping the cooling time after baking, which causes the dessert to fall apart when cut.
- Overbaking, which can make the edges tough and dry. Watch for the bubbling caramel top as your key visual cue.
- Using a baking dish that is too large, resulting in a thin, overcooked dessert.
Conclusion
This sweet potato dessert is the epitome of cozy, fall comfort. With its velvety texture and irresistible caramelized crust, it’s sure to become a cherished recipe. By following this detailed guide and avoiding common pitfalls, you’ll create a stunning, crowd-pleasing treat perfect for any gathering or a simple night in. Enjoy the rich, spiced flavors of the season in every bite.