Marron-Style Sweet Potato Pudding with Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting dessert featuring baked sweet potatoes blended with coconut and warm spices, served with a hint of lime. This haitian-inspired desserts ready in about 55 minutes layers sweet potatoes, coconut milk, coconut sugar 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 210 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.

★ 4.2 (14 ratings) Prep: 25 min Cook: 30 min Serves 6 Haitian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Peel and cube 2 pounds sweet potatoes into 1-inch pieces. Steam for 15 minutes until tender, then drain well.
  2. Step 2: Transfer cooked sweet potatoes to a blender. Add 1/2 cup coconut milk, 1/4 cup coconut sugar, 1/2 teaspoon ground cinnamon, 1 tablespoon lime zest, and a pinch of salt. Blend until completely smooth, scraping down the sides as needed.
  3. Step 3: Pour the mixture into a greased 8-inch baking dish. Smooth the top with a spatula and bake for 30 minutes until set and lightly golden around the edges.
  4. Step 4: Cool for 15 minutes before slicing. Serve warm with extra lime zest sprinkled on top.

Frequently asked questions

How long does Marron-Style Sweet Potato Pudding with Coconut take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Marron-Style Sweet Potato Pudding with Coconut?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Marron-Style Sweet Potato Pudding with Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Marron-Style Sweet Potato Pudding with Coconut for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Marron-Style Sweet Potato Pudding with Coconut?

Haitian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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