Easy Sweet Potato Pudding Cups

Brenda Villagomez
Ideal for Fall and cold weather, these easy sweet potato pudding cups will delight anyone with a sweet tooth. Sweetened with condensed milk, these easy sweet potato pudding cups have a heavenly combination of spices and a velvety texture that will tickle your tastebuds from the very first bite.
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Ingredients
12
Portions
  • 4 sweet potatoes, large, peeled, cut into medium-sized cubes
  • some water, for cooking the sweet potatoes
  • 1/3 cups orange peels, for cooking the sweet potatoes
  • 1/3 cups lime peels, for cooking the sweet potatoes
  • 1 stick cinnamon, for cooking the sweet potatoes
  • 1/4 cups butter, cut into cubes
  • 1/4 cups orange juice, without seeds
  • 1 cup evaporated milk
  • 1 1/2 cups condensed milk
  • 1/2 cups milk
  • 1 tablespoon cinnamon powder
  • 1 teaspoon nutmeg powder
  • 2 cloves
  • some whipped cream, for garnish
  • some pecans, chopped, for garnish
  • some lime, cut into wedges, for garnish
Preparation
35 mins
45 mins
Easy
  • In a deep saucepan, place diced sweet potatoes. Pour plenty of water to cover. Add orange peel, lime peel, and cinnamon. Cook over high heat until water comes to a boil. Cover and cook for 20 minutes over medium heat until sweet potatoes are soft. Remove from heat. Drain.
  • Place sweet potatoes in a bowl. Mash sweet potatoes to a purée with a potato masher. Set aside.
  • In a hot deep skillet, melt butter. Add mashed sweet potatoes, orange juice, evaporated milk, condensed milk, whole milk, cinnamon, nutmeg, and cloves. Stir and cook over medium-low heat for 25 minutes. Stir constantly to prevent any sticking. Remove from heat. Let cool.
  • Once cold, serve sweet potato pudding in cups. Garnish with whipped cream, chopped pecans, and lime wedges.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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