Baked Sweet Potato Pudding Cups with Pecans and Spices
Individual sweet potato custards baked in a water bath until silky and set, featuring warm spices like cinnamon, nutmeg, and cloves. These creamy pudding cups blend canned sweet potatoes with sweetened condensed milk and eggs for a rich, smooth texture. The water bath ensures gentle, even cooking that prevents curdling. Topped with crunchy pecans and optional whipped cream, they make an elegant dessert for fall gatherings or holiday meals. The portion-controlled servings are perfect for dinner parties, and the make-ahead friendly nature allows for stress-free entertaining.
Ingredients
- 1 can (23 oz) sweet potatoes, in syrup, drained
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 eggs
- 1 can (14 oz) sweetened condensed milk, not evaporated
- 3 tablespoons pecans, chopped
- sweetened whipped cream(optional)
Instructions
- 1
Heat oven to 325°F and grease 6 ovenproof custard cups or ramekins
- 2
Blend sweet potatoes, brown sugar, cinnamon, nutmeg, salt, cloves, eggs, and sweetened condensed milk until smooth
- 3
Pour mixture into prepared custard cups
- 4
Place filled cups in a 13x9-inch pan and carefully transfer to oven
- 5
Pour hot water into pan until water reaches within 1/2 inch of cup tops
- 6
Bake for 30 minutes
- 7
Sprinkle tops with pecans and bake 20 to 25 minutes longer until tops are set
- 8
Carefully remove cups from water bath and cool on rack for 30 minutes
- 9
Top with whipped cream before serving
Tips
Use a water bath to ensure gentle, even cooking and prevent the custards from curdling or developing a grainy texture.
Test doneness by gently shaking a cup - the center should be just set with minimal jiggling.
Cool completely before refrigerating to prevent condensation from forming on the surface.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and chilled
Serve chilled or at room temperature with whipped cream
Common Mistakes
Avoid getting water in the custard cups when creating the water bath
Don't overbake or the custards will become grainy and curdled
Substitutions
FAQ
Can I make this without a water bath?
The water bath prevents curdling and ensures even cooking. Without it, the custards may become grainy or cook unevenly.
How do I know when they're done?
The tops should be set with only slight jiggling in the center when gently shaken. They'll continue cooking slightly as they cool.
Can I freeze these pudding cups?
Yes, freeze for up to 2 months. Thaw overnight in refrigerator before serving, though texture may be slightly different.