Sweet Potato Pudding

November 10, 2008


When Kenya was a baby, I always wanted to make him dessert. It somehow felt unfair to me that as my husband and I devoured sweet treats, he couldn’t be a part of our fun. I devised this sweet potato pudding in an effort to remedy that. The creamy and light texture of this dish is so smooth, its perfect for babies with or without teeth.
I love cooking with sweet potatoes because they’re in season right now, packed with antioxidant vitamin and phytonutrients, and almost every baby I’ve ever known loves them. When I first took a bite, I couldn’t believe how much it tasted just like the filling of sweet potato pie. You may want to double this recipe because it goes perfect for a baby’s dinner or dessert!


Sweet Potato Pudding

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 3 baby servingsAuthor: Catherine McCordPrep Time 5 minutes Cook Time 1 hour 30 minutes Total Time 1 hour 35 minutes


  • 1 egg yolk
  • 1/4 Tsp cinnamon
  • 1/4 Cup rice or almond milk
  • hot water


  • Preheat oven to 400 degrees.
  • Bake sweet potato for 1 hour or until fork tender.
  • When potato is cool, remove the flesh and cool (I like to eat the high fiber potato skin as a snack).
  • Whisk the egg with the cinnamon, rice milk and cooled potato until smooth.
  • Pour into a ramekin (or other small baking dish).
  • Place the ramekin in a larger baking pan.
  • Place the ramekin and baking pan in the oven and pour hot water into the baking pan until it reaches halfway up the ramekin (otherwise known as a water bath).
  • Bake for 30 minutes.
  • Cool and serve.

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