Rum-Glazed Sweet Potato Pudding

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Servings: 6 Difficulty: Advanced
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A rich, custard-like dessert featuring tender sweet potatoes and a sticky rum-brown sugar glaze.
Rum-Glazed Sweet Potato Pudding recipe image
Rum-Glazed Sweet Potato Pudding recipe image
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Rum-Glazed Sweet Potato Pudding

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 450

Description

This Rum-Glazed Sweet Potato Pudding is a decadent twist on traditional holiday sides, elevated into a luxurious dessert. The base is a silky smooth mixture of baked sweet potatoes, eggs, milk, and warm spices like mace and orange zest, creating a texture similar to a dense, flavorful custard. Plump raisins soaked in sherry or Madeira add bursts of chewy sweetness throughout. The standout feature is the vibrant rum glaze, a bubbling reduction of brown sugar, lemon juice, and dark rum that drizzles over the top during baking. It offers a beautiful contrast between the soft, spiced interior and the caramelized, boozy exterior. Perfect for Thanksgiving, Christmas, or any special dinner party where you want to impress guests with a comforting yet sophisticated finale.

Ingredients

Directions

  1. Pour the sherry or Madeira over the raisins in a small bowl and let stand for at least 30 minutes to plump.
  2. Preheat the oven to 375°F (191°C) with a rack positioned in the center.
  3. Butter an 11-inch oval gratin dish or other shallow baking dish and set aside.
  4. Halve the cooked sweet potatoes, scoop out the flesh, and place it in a large mixing bowl.
  5. Add 1/4 cup plus 1 tablespoon of the melted butter to the sweet potato flesh.
  6. Add the eggs one at a time, beating with an electric mixer after each addition until smooth.
  7. Pour in the milk, 1/3 cup of the brown sugar, mace, salt, and orange zest.
  8. Beat the mixture until fully blended and smooth.
  9. Fold in the soaked raisins along with their soaking liquid.
  10. Scoop the sweet potato mixture into the prepared baking dish, spreading it evenly.
  11. Warm the remaining 3 tablespoons of melted butter in a small skillet over medium-high heat.
  12. Stir in the remaining 2/3 cup brown sugar and the lemon juice.
  13. Cook the glaze mixture, stirring occasionally, until bubbly, about 3 to 5 minutes.
  14. Stir in the dark rum and return the glaze to a boil.
  15. Drizzle the hot rum glaze randomly over the surface of the sweet potato mixture.
  16. Bake until the pudding is set in the center and the glaze is bubbly, approximately 45 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 180mg60%
Sodium 250mg11%
Total Carbohydrate 65g22%
Dietary Fiber 4g16%
Sugars 45g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: dessert, sweet potato, pudding, rum glaze, baking, raisins, sherry, madeira, custard, holiday recipe, orange zest, brown sugar, comfort food, spiced dessert, oven baked, christmas dessert, thanksgiving, fruit glaze, mace
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