Ingredients:

  • 2 pounds sweet potatoes (about 2 medium), peeled and cubed (900g)
  • 1/2 cup whole milk (120ml)
  • 1/4 cup unsalted butter, melted (55g)
  • 1 teaspoon vanilla extract (5ml)
  • 2 large eggs (about 100g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 cup heavy cream (120ml)
  • 1/4 teaspoon ground cinnamon (1g)
  • 1/4 teaspoon ground nutmeg (1g)
  • 1/8 teaspoon ground ginger (0.5g)
  • Pinch of salt (about 1/8 tsp or 0.5g)

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with milk, melted butter, and vanilla extract until smooth.
  2. In a separate bowl, whisk together eggs, granulated sugar, and brown sugar until light and fluffy.
  3. Gradually whisk in heavy cream, cinnamon, nutmeg, ginger, and salt.
  4. Fold the sweet potato mixture into the pudding mixture until evenly combined.
  5. Pour the mixture into a prepared baking dish. Bake in a preheated oven (350°F/175°C) until set, about 50-60 minutes. The center should be just set, with a slight jiggle.
  6. Let cool slightly before serving.