Cook the sweet potatoes

Roast or boil your sweet potatoes until they’re very soft. Roasting gives deeper flavor, but boiling works if you’re short on time. Let them cool slightly so you don’t burn your fingers or your dignity.

Mash until smooth

Peel the sweet potatoes and mash them until silky. Use a fork, potato masher, or blender—whatever gets you there. Lumps are not the vibe for pudding.

Mix the wet ingredients

In a large bowl, whisk the mashed sweet potatoes with milk, melted butter, brown sugar, eggs, and vanilla. Mix until smooth and creamy. It should already smell like dessert, which is dangerous because you’re not done yet.

Add spices and salt

Sprinkle in cinnamon, nutmeg, and salt. Stir gently but thoroughly so every bite gets that cozy flavor. Taste the mixture and adjust sweetness if needed.

Bake until set

Pour the mixture into a greased baking dish. Bake until the center is just set and slightly jiggly—not liquid, not stiff. Overbaking turns pudding into sadness, so keep an eye on it.

Cool slightly before serving

Let the pudding cool for 10–15 minutes. It thickens as it rests, and the flavors settle in like they own the place.