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Spiced Sweet Potato Pudding

One of my favorite fall desserts, this treat's rich flavors are well-suited to the chillier months. I like to serve it over a slice of pound cake or a scoop of vanilla ice cream. —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    7 servings


  • 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • 2/3 cup biscuit/baking mix
  • 1/2 cup packed brown sugar
  • 1/2 cup apple butter
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1/3 cup finely chopped pecans
  • Pound cake, optional


  • In a large bowl, beat the first 8 ingredients until well-blended. Pour into a greased 3-qt. slow cooker. Sprinkle with pecans. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Serve with pound cake if desired.
Editor's Note
This recipe was tested with commercially prepared apple butter.
Nutrition Facts
3/4 cup: 418 calories, 15g fat (6g saturated fat), 115mg cholesterol, 309mg sodium, 64g carbohydrate (45g sugars, 4g fiber), 8g protein.

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