Cinnamon-Spiced Sweet Potato Pudding with Maple Drizzle

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A creamy baked sweet potato pudding enriched with warming cinnamon and nutmeg, finished with a rich maple syrup drizzle. This American-inspired recipe, ready in about 65 minutes, layers sweet potatoes, whole milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups mashed (about 2 medium) sweet potatoes
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup packed brown sugar
• 1 large egg
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• 2 tbsp melted unsalted butter

Instructions

1. Step 1: Preheat the oven to 350°F. In a large bowl, combine 2 cups mashed sweet potatoes with 1 cup whole milk and 1/2 cup heavy cream, whisking until smooth.
2. Step 2: Stir in 1/2 cup packed brown sugar, 1 large egg, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tsp vanilla extract until fully incorporated.
3. Step 3: Pour the mixture into a buttered 8x8-inch baking dish and drizzle 2 tbsp melted unsalted butter evenly over the top.
4. Step 4: Bake for 45-50 minutes until the pudding is set and lightly golden on top.
5. Step 5: Remove from the oven and let cool for 10 minutes before drizzling 1/4 cup maple syrup over the pudding.
6. Step 6: Serve warm in 6 portions, enjoying the sweet and spiced comfort.