With plenty of savory dishes on the Thanksgiving table it’s nice to have one a little on the sweeter side. Roasted Sweet Potatoes serve as the base of this pudding, mixed with some fresh orange juice, maple syrup and a little nutmeg for a pop of holiday flavor. Rather than make a streusel topping, once baked I simply cover the pudding with chopped Candied Maple Pecans. Since it only needs about 20 minutes in the oven I bake the pudding while the turkey rests, then serve it warm.
To make ahead, roast the Roasted Sweet Potatoes up to 1 day in advance, scoop the flesh out from the skin and refrigerate in an airtight container. You can make the Candied Maple Pecans up to 3 days in advance and store at room temperatures.
Sweet Potato Pudding
3 tablespoons unsalted butter, melted, plus more for dish
1 batch Roasted Sweet Potatoes
1 small navel orange, juiced (about 1/3 cup)
1/2 cup heavy cream
2 tablespoons maple syrup
1/4 teaspoon nutmeg
1/2 teaspoon Kosher salt
4 large eggs
1/2 batch Candied Maple Pecans, roughly chopped
Preheat oven to 375 F. Butter a 9×13 or 3-quart baking dish.
Scoop the flesh of the Roasted Sweet Potatoes into a large bowl. Using a stand or electric hand mixer, beat the potatoes on low until well mashed, about 30 seconds.
Add the melted butter, orange juice, cream, maple syrup, nutmeg and salt to the sweet potatoes and continue to beat until blended, about 30 seconds. Add eggs, one at a time, blending after each addition.
Using a spatula or rubber scraper, transfer pudding into prepared baking dish. Bake until puffed and just beginning to turn a light brown, about 20 to 25 minutes. Top with 1/2 batch roughly chopped Candied Maple Pecans. Serve warm.
See more recipes from my Hosting the Holidays Crate.