Big Mamas Sweet Potato Pudding Recipe

Big Mama’s Kitchen

My Big Mama always had a bowl of sweet potatoes on her counter. She said they were sunshine from the ground. I loved watching her cook. Her kitchen smelled like cinnamon and love.

This pudding was her special treat. She made it for Sunday dinners. Everyone would smile when she brought it to the table. It reminds me of her hugs. Food can make you feel so loved.

Let’s Get Mashing

First, peel those sweet potatoes. Then cut them into little cubes. Boil them until they are soft. Be careful with the hot water! I still laugh at that. I dropped a hot potato once. It bounced right off the floor.

Drain the water and let them cool. Now comes the fun part. Mash them up until they are smooth. No lumps allowed! This is the base of our pudding. A smooth mash makes a creamy dessert.

Mixing Up the Magic

Turn your oven to 350°F. Get a big bowl. Put your mashed sweet potatoes in it. Add the sugar, evaporated milk, eggs, and vanilla. Stir it all together. Doesn’t that smell amazing?

Keep stirring until it is all one color. Pour it into a greased dish. Make the top nice and even. This helps it bake perfectly. Now it’s ready for the oven.

A Toasty Finish

Bake your pudding for about 45 minutes. It should be just set. Now for the best part. The marshmallows! Scatter them on top. Put it under the broiler for a minute. Watch them puff up and turn golden.

Fun fact: Sweet potatoes aren’t actually potatoes! They are from the morning glory flower family. Isn’t that a funny bit of trivia? Do you like your pudding with or without the toasted marshmallows on top?

Why This Pudding Matters

This recipe is more than food. It is a piece of my family’s story. Big Mama taught me to cook with my heart. She said a shared meal feeds the soul. I believe she was right.

Making old recipes keeps memories alive. It connects us to the past. Every time I make this, I think of her. It feels like she is right there with me. What’s a family recipe that makes you feel happy?

Your Turn in the Kitchen

Don’t be afraid to try this. It is hard to mess up. The worst that happens is you get a yummy snack. Cooking is about trying and having fun.

I love hearing from you. Did you try the recipe? What did your family think? Tell me about your cooking adventure. I read every single one.

Ingredients:

Ingredient	Amount	Notes
Sweet potatoes	Approximately 2-3 large potatoes	Peeled and cut into 1-inch cubes
Sugar	1 cup	Adjust to taste preference
Evaporated milk	1 can (12 oz)	Adds creaminess to the pudding
Eggs	2 large	Lightly beaten before adding
Vanilla extract	1 teaspoon	For flavor enhancement
Mini marshmallows	1 to 1 ½ cups	Optional topping, toasted under broiler

Big Mama’s Sweet Potato Pudding: A Cozy Memory

My grandma Big Mama made this pudding every fall. The whole house would smell like sugar and spice. I still smile thinking about it.

She taught me to use your hands when you cook. Feel the potatoes, smell the vanilla. It makes the food taste better, she said. I think she was right. Let’s make her famous pudding together.

Ingredients

• Sweet potatoes
• Sugar
• Milk
• Eggs
• Vanilla extract
• Mini marshmallows

Instructions

Step 1: First, peel your sweet potatoes. Cut them into little cubes, about this big. Now boil them until they are nice and soft. A fork should slide right in. I always burn my tongue testing them. (Hard-learned tip: Let them cool a bit before you mash! Hot potatoes can be sneaky.)

Step 2: Warm up your oven to 350°F. Get your baking dish ready with a little spray. Now for the fun part! In a big bowl, mix your mashed potatoes with the sugar and milk. Add the eggs and that wonderful vanilla. Doesn’t that smell amazing? Stir it all until it’s smooth.

Step 3: Pour your mixture into the dish. Make the top nice and even. Pop it in the oven for about 45 minutes. It’s done when it doesn’t wiggle too much. What’s your favorite part of a sweet potato? The color or the taste? Share below!

Step 4: This last step is my favorite. Scatter those mini marshmallows on top. Put the dish under the broiler for just a minute. Watch them get all toasty and golden. It reminds me of snow-topped hills. So pretty!

Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert, Side Dish

Let’s Get Creative With Your Pudding

Big Mama’s recipe is perfect as it is. But sometimes, it’s fun to play with your food. Here are a few twists we love.

Spiced-Up Surprise: Add a teaspoon of pumpkin pie spice to the mix. It makes everything feel extra cozy.

Nutty Crunch: Stir in a handful of chopped pecans before baking. You get a lovely little crunch in every bite.

Orange Zest Zing: Grate a little orange peel into the bowl. It adds a bright, sunny flavor that is just wonderful.

Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

This pudding is a star on its own. But it loves company, too. I like to serve it warm from the oven. A little scoop of vanilla ice cream on the side is pure magic. For a holiday table, a sprinkle of cinnamon on top looks so pretty.

What to drink with it? A cold glass of milk is my go-to. It cuts the sweetness just right. For the grown-ups, a little sweet dessert wine is a nice treat. Which would you choose tonight?

Keeping Your Pudding Perfect

Let’s talk about storing this sweet treat. Once cooled, cover the dish tightly. It will be happy in your fridge for about four days. You can also freeze it for up to three months. I once forgot I had a batch in the freezer. Finding it felt like discovering treasure!

To reheat, just warm a slice in the microwave. For a bigger portion, use the oven at 350°F until warm. This keeps the texture just right. Batch cooking matters because it saves you time. A ready-made dessert makes any day feel special.

You can even make the filling a day ahead. Just bake it when you are ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes, our cooking has little problems. Do not worry. They are easy to fix. If your pudding is too runny, you did not bake it long enough. Just pop it back in the oven for ten more minutes. I remember when my first pudding was a bit wobbly. I learned to be patient.

If the top browns too fast, cover it with foil. This stops it from burning. If your marshmallows burn under the broiler, you looked away for a second. We have all done it! Watching them closely gives you a perfect golden topping.

Fixing small issues builds your cooking confidence. It also makes the final flavor so much better. Which of these problems have you run into before?

Your Sweet Potato Pudding Questions

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your vanilla extract label to be sure.

Q: Can I make it ahead? A: Absolutely. Assemble it the day before. Bake it when you need it.

Q: What can I use instead of marshmallows? A: A crunchy streusel topping is a lovely swap. It adds a nice texture.

Q: Can I double the recipe? A: You can. Just use a bigger baking dish. It will need a little more time in the oven.

Q: Is the vanilla necessary? A: It adds a warm, cozy flavor. But your pudding will still taste good without it. Which tip will you try first?

Share Your Kitchen Creations

I hope you love making Big Mama’s pudding. It is a recipe filled with happy memories for me. Cooking is about sharing joy and good food. I would love to see what you create in your own kitchen.

Show me your beautiful dishes. Your photos inspire me and other readers too. Let’s build our own little community of cooks. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.