by Diana Rattray
This simple sweet potato pudding is a snap to prepare and cook in the Instant Pot electric pressure cooker. Canned sweet potato purée was used for the custard, but feel free to measure about 1 2/3 cups of fresh puréed canned or cooked sweet potatoes. I used vanilla to flavor the custard, but a few teaspoons of grated orange zest would be excellent as well.
Beat the sweet potato pudding mixture, then transfer it to the 7-inch pan and cover with foil. Use a baking sling to lower it onto the trivet in the Instant Pot.
Remove the foil and check for a firm custard. It should jiggle slightly in the center when it’s done.
Spoon sweet potato pudding into dessert bowls and serve with whipped topping. Enjoy!
This is an excellent everyday dessert, and it is a good way to make a dessert when the oven is not an option. It’s like a sweet potato pie without the crust!
PrintInstant Pot Sweet Potato Pudding
The Instant Pot makes this sweet potato custard an easy everyday dessert. Top the custard with whipped cream and some cinnamon sugar or nutmeg.
- Prep Time: 10 minutes
- Pressure Time: 20 minutes
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Sweet Potatoes, Instant Pot
- Method: Pressure Cook
- Cuisine: Southern
Ingredients
- 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
- 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.
- In a mixing bowl with an electric mixer on low speed, combine the sweet potato purée, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt. Beat until the mixture is smooth and well blended.
- Pour the custard mixture into the prepared pan and cover the pan tightly with foil.
- Place the pan on a foil sling or in a baking sling and lower it onto the trivet.
- Lock the lid in place and turn the steam release knob to the sealing position.
- Choose the pressure cook (or manual) button, high pressure, and set the timer for 40 minutes.
- 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.
- Remove the foil and let the custard stand for 10 to 15 minutes to cool slightly.
- Serve warm or cold with a dollop of whipped cream and a sprinkling of cinnamon sugar or freshly grated nutmeg.
- Store leftover custard in the refrigerator.
