Print

Instant Pot Sweet Potato Pudding

Homemade spice cake chunks topped with whipped cream and a dusting of cinnamon.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Instant Pot makes this sweet potato custard an easy everyday dessert. Top the custard with whipped cream and some cinnamon sugar or nutmeg.

Ingredients

Scale
  • 1 15-ounce can sweet potato purée (1 2/3 cup)
  • 1 cup evaporated milk
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Prep the Pot: Place a trivet in the Instant Pot and add 1 1/2 cups of water. Spray a round 7-inch or 6-inch baking pan with cooking oil spray.
  2. Mix the Custard: In a mixing bowl with an electric mixer on low speed, beat the sweet potato purée, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well blended.
    Beating the sweet potato pudding batter.
  3. Fill the Pan: Pour the custard mixture into the prepared pan and cover the pan tightly with foil.
  4. Pressure Cook: Set the pan on a foil sling or silicone baking sling and carefully lower it onto the trivet. Lock the lid and set the steam release knob to “Sealing.” Choose the pressure cook (or manual) button, high pressure, and set the timer for 40 minutes.
    Instant Pot sweet potato pudding in the pan.
  5. Release: When the time is up, let the pressure release naturally for 10 minutes and then carefully turn the knob to the venting postion to release the remaining pressure.
  6. Check and Cool: Remove the foil and check for a slight jiggle in the center. Let the custard cool for 10 to 15 minutes before serving.
  7. Serve: Enjoy warm or cold with a dollop of whipped cream and a sprinkling of cinnamon sugar or freshly grated nutmeg.
    A small bowl of Instant Pot cooked sweet potato pudding with whipped cream.

Nutrition

Find it online: https://classic-recipes.com/instant-pot-sweet-potato-pudding/