Cinnamon-Spiced Sweet Potato Pudding with Maple Whipped Cream

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A southern-inspired sweet potato pudding infused with warm cinnamon and nutmeg, topped with maple-sweetened whipped cream for cozy comfort. This Southern American-inspired recipe, ready in about 65 minutes, layers sweet potatoes, brown sugar, milk 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
• 1/2 cup packed brown sugar
• 1 cup whole milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chilled heavy cream
• 2 tbsp pure maple syrup

Instructions

1. Step 1: Preheat oven to 350°F. In a large bowl, whisk 2 cups mashed sweet potatoes with 1/2 cup packed brown sugar, 1 cup whole milk, 2 large eggs, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp vanilla extract, and 1/4 tsp salt until smooth and well combined.
2. Step 2: Pour pudding mixture into a greased 8-inch square baking dish, smoothing the surface.
3. Step 3: Bake uncovered for 45-50 minutes until the pudding is set and a knife inserted near the center comes out clean.
4. Step 4: Meanwhile, in a chilled bowl, whip 1/2 cup chilled heavy cream with 2 tbsp pure maple syrup using an electric mixer on high speed until soft peaks form.
5. Step 5: Serve warm sweet potato pudding topped with a dollop of the maple whipped cream for a luscious finish.