Heavenly Sweet Potato Pudding

Sweet Potato Pudding

  • Author: Katja from the Savory Lotus
  • Yield: 6 individual ramekins 1x




  • 3 TBS shredded coconut, unsweetened (I use THIS one)
  • 1 and 1/2 TBS coconut sugar (like this)
  • 1/4 tsp cinnamon


  1. Fill a large baking pan halfway with water and place into oven on the center rack. Preheat oven to 350’F.
  2. Lightly oil 6 ramekins.
  3. Combine mashed yams and honey in a large bowl. Add sea salt and spices. Mix well to combine.
  4. Stir in the beaten eggs and mix again until well combined.
  5. Pour in coconut milk and vanilla. Stir again.
  6. If using optional garnish, combine shredded coconut, coconut sugar, and cinnamon in a small bowl. Set aside.
  7. Spoon mixture into oiled ramekins, dividing it equally among the 6 cups. Sprinkle with optional garnish if desired.
  8. Carefully place ramekins into the baking pan with the hot water in the oven.
  9. Bake for 35-40 minutes, until pudding is solid and a toothpick comes out clean. It’s OK if the center is a bit soft as it will continue to cook after coming out of oven.
  10. VERY carefully remove baking pan from oven. Then remove individual ramekins from the pan. (I used kitchen tongs)
  11. Allow to cool completely before serving. This pudding tastes the best at room temperature or cold out of the fridge.
  12. Store leftovers in fridge, tightly covered.