Ingredients:

  • 2 lbs sweet potatoes
  • 1/2 cup unsalted butter, melted
  • 12 oz evaporated milk
  • 3 large eggs, room temperature
  • 1 cup light brown sugar, packed
  • 1 tbsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp fine sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them whole on a baking sheet for 40–45 minutes until soft.
  2. Remove potatoes from the oven and peel off the skins while warm. Lower the oven temperature to 350°F (175°C).
  3. Place the warm potato flesh into a high-speed blender or food processor along with the melted butter and evaporated milk. Pulse until the mixture is a completely smooth, vibrant orange puree.
  4. In a separate large mixing bowl, whisk the eggs, brown sugar, vanilla, cinnamon, nutmeg, ginger, and sea salt until frothy.
  5. Fold the smooth sweet potato puree into the egg and spice mixture using a rubber spatula until fully incorporated.
  6. Pour the batter into a greased 9x9 inch ceramic or glass baking dish and smooth the top.
  7. Bake for 45–50 minutes until the edges are slightly puffed and mahogany-gold, and the center has a slight jiggle.
  8. Allow the pudding to cool and set before slicing.