Go Back
Print Recipe
No ratings yet

Recipe for Indian Pudding with Sweet Potatoes

Serves 6-8


  • 2 large sweet potatoes
  • 3 cups milk preferably raw or organic
  • 1/2 cup cornmeal
  • *2 tablespoons organic butter
  • *1/4 cup plus 2 heaping tablespoons brown sugar
  • *1/4 cup molasses
  • *1 1/2 teaspoon cinnamon
  • *1/2 teaspoon ground ginger
  • *1/2 teaspoon nutmeg
  • *1/2 teaspoon Himalayan or sea salt
  • *3 eggs preferably organic and free-range, at room temperature
  • *1/2 cup heavy cream half and half, creme fraiche or sour cream, preferably organic


  • 1. Pierce the sweet potatoes all over with a fork and wrap them in foil. Bake in a 400°F oven for 1.5 hours. Carefully remove from the oven and allow to cool completely before unwrapping and slicing in half. Reduce the oven temperature to 275°F.
  • 2. Scoop out the sweet potato flesh and place it in a blender with the milk. Blend until smooth.
  • 3. In a heavy pan, heat the sweet potato and milk mixture over medium heat. Add the cornmeal, and, while you stir it with a whisk, bring to a boil. Reduce the heat to low-medium and continue to whisk as you cook for 5-10 minutes, until thickened. Remove from the heat.
  • 4. Add the butter, brown sugar, molasses, spices, and salt. Whisk to blend all the ingredients. Let the mixture cool slightly.
  • 5. In a separate small bowl, beat the eggs. Add about 1/2 cup of the warm cornmeal mixture to the eggs and beat again. Add the tempered eggs to the larger pot of the batter and whisk together to combine.
  • 6. Add the 1/2 cup of cream, half and half, sour cream or creme fraiche and whisk again.
  • 7. Pour the batter into a buttered baking dish and bake at 275°F for 2 hours. Serve warm, alone or with cream or whipped cream, crème fraîche, or ice cream.