This Spiced Yam Pudding is a comforting, home-style dessert that transforms simple sweet potatoes into a golden, aromatic treat. The batter combines grated yams with warm spices like cinnamon, nutmeg, and cloves, creating a rich flavor profile that feels both festive and familiar. With a texture that is moist yet slightly firm, it holds its shape beautifully when sliced. It’s an excellent choice for holiday gatherings, autumn dinners, or any time you crave a wholesome, plant-based dessert. Simple to prepare with pantry staples, this pudding offers a satisfying sweetness without being overly rich, making it a versatile addition to your dessert repertoire.
Spiced Yam Pudding
Description
This Spiced Yam Pudding is a comforting, home-style dessert that transforms simple sweet potatoes into a golden, aromatic treat. The batter combines grated yams with warm spices like cinnamon, nutmeg, and cloves, creating a rich flavor profile that feels both festive and familiar. With a texture that is moist yet slightly firm, it holds its shape beautifully when sliced. It&# 226;ÂÂs an excellent choice for holiday gatherings, autumn dinners, or any time you crave a wholesome, plant-based dessert. Simple to prepare with pantry staples, this pudding offers a satisfying sweetness without being overly rich, making it a versatile addition to your dessert repertoire.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Peel the sweet potatoes and grate them using a large-hole grater directly into a large mixing bowl.
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Grate the onion and add it to the bowl with the sweet potatoes.
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Add the beaten eggs, 2 tablespoons of vegetable oil, salt, and pepper to the bowl. Mix well until combined.
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Stir in the cinnamon, cloves, nutmeg, brown sugar, flour, and baking powder. Mix until just incorporated.
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Pour the remaining 1 tablespoon of vegetable oil into an 8x11 inch baking dish and spread evenly to grease the entire surface.
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Pour the sweet potato mixture into the prepared baking dish, spreading it out evenly.
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Bake in the preheated oven for 50 to 60 minutes, or until the top is nicely browned and a knife inserted into the center comes out clean.
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Remove from the oven and let cool slightly before slicing into serving-sized pieces.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 86.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 41.0mg2%
- Total Carbohydrate 20.0g7%
- Dietary Fiber 3.0g12%
- Sugars 4.2g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover with foil or plastic wrap once cooled. Store in the refrigerator for up to 4 days. Reheat slices in the microwave or oven before serving.
Substitutions: For a vegan version, substitute the eggs with flax eggs or a commercial egg replacer. You can also use coconut oil instead of vegetable oil for a subtle flavor twist.
Tip: Ensure the sweet potatoes are grated finely for a smoother texture. If the batter seems too wet, you can add an extra tablespoon of flour.
Serving: This pudding can be served warm or at room temperature. It pairs well with a dollop of coconut cream or a drizzle of maple syrup if desired.
