Sweet Potato Pudding

Sweet Potato Pudding


"A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven."

Ingredients 1 h 20 m {{adjustedServings}} servings 543 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 97.5g
  • 31%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
  2. Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
  3. In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
  4. Bake in preheated oven 40 minutes.
Tips & Tricks
Yummy Sweet Potato Casserole

This sweet potato casserole is sure to become a holiday favorite.

Baked Sweet Potatoes

See a healthier take on classic baked potatoes.

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Reviews 21

  1. 24 Ratings


This is my recipe. I found using more potatos cuts back on the sweetness just enough.You can also make this ahead of time and just reheat.


When I tasted this before cooking, I found the flavor to be rather thin and unremarkable. So I added: molasses, lots of cinnamon, nutmeg, ginger and a smidge of rum. With these additions, it was excellent.


I love this dish but for health reasons I did a few things different. I boiled the potatoes first, then skinned them (the skins come off easier that way). I substitued Splenda for the white sugar and added 1/3 cup brown sugar. I also mixed in walnuts and used egg subsitute instead of the real things. For butter I used a Heart Smart brand of butter that really did taste like butter but was made largely with olive oil. The only thing I did allow for us was the miniature marshmellows but not too many. We ate this stuff like it was going out of style and we didn't feel bad afterward. :)