Rich & Creamy Dual-Layer Baked Sweet Potato Pudding

Rich & Creamy Dual-Layer Baked Sweet Potato Pudding

Enjoy this pudding with a warm, sweet potato top and a creamy, smooth center.

Ingredients: makes 5 to 6 cocottes

★Sweet potato
1 medium (160 g)
200 ml
★Heavy cream
100 ml
★Raw cane sugar
50 g
Maple syrup & roasted sesame
as desired


1. Leave the milk and eggs out at room temperature. Wash the sweet potato and cut into 3 or 4 pieces. Wrap in aluminum foil while still wet.
2. Bake in a preheated oven at 200℃ for 30 to 40 minutes, until a skewer can be inserted easily. Remove the skin and prepare 150 g.
3. You can use a steamer, but I do not recommend using a microwave. Using a microwave causes the sweet potato to lose it's sweetness. Baking is best.
4. Combine and mix the ★ ingredients with a blender. Pour through a sieve and smooth using a rubber spatula. Pouring through the sieve takes some effort but you get an even smoother texture.
5. Pour the liquid into the containers, line up on a warm baking tray, and fill the pan with enough water to come up to half of the containers. Steam in the preheated oven at 150 ℃ for 20 to 25 minutes.
6. Once a film has formed on the top, shake the containers a bit. If it's stiffened to the point where only the center jiggles, remove from the oven and cool.
7. You should aim for just before it completely stiffens and has just a bit of softness left to it. It tightens upon cooling, so it'll be slightly stiffer than right after baking.
8. Once it's fully cooled, top with maple syrup and sesame and it's complete! Of course caramel sauce is also delicious!

Story Behind this Recipe

I tried making a creamy sweet potato pudding and it was very well received!