Take a quick trip to the South with this sweet potato dessert, charmingly served in individual custard cups.
Sweet Potato Pudding Cups
- Prep Time 15 min
- Total 1 hr 40 min
- Servings 6
- Ingredients 10
Ingredients
- 1 can (23 oz) sweet potatoes in syrup, drained
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 tablespoons chopped pecans
- Sweetened whipped cream, if desired
Instructions
-
Step1Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.
-
Step2In blender or food processor, blend all ingredients except pecans and whipped cream until smooth. Pour into custard cups.
-
Step3In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
-
Step4Bake 30 minutes. Sprinkle tops of puddings with pecans. Bake 20 to 25 minutes longer or until tops are set. Using tongs or grasping tops of custard cups with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes. Just before serving, top with whipped cream.
Nutrition
370
Calories
10g
Total Fat
9g
Protein
60g
Total Carbohydrate
44g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 370
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 95mg
- 31%
- Sodium
- 420mg
- 18%
- Potassium
- 540mg
- 16%
- Total Carbohydrate
- 60g
- 20%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 44g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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