Ingredients
2 1/2 lb. sweet potatoes (about 4 large), peeled and cut into 1″ cubes
4 tbsp. unsalted butter, cubed
1 large egg
1/2 c. (105 g.) packed dark brown sugar
1/4 c. whole milk, evaporated milk, or full-fat coconut milk
1 tsp. kosher salt
1 tsp. pure vanilla extract
1/2 tsp. ground nutmeg
Whipped cream or marshmallow fluff, for topping
How to:
Arrange a rack in center of oven; preheat to 350º.
In a large pot, place potatoes. Add enough water to cover potatoes by 1″. Cover pot and bring to a boil over high heat. Once boiling, reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, 10 to 12 minutes.
Drain potatoes in a colander and transfer to a blender. Add butter and cover to let butter melt. Add egg, brown sugar, milk, salt, vanilla, and nutmeg and blend until smooth. Transfer potato mixture to an 8″-by-8″ baking dish.
Bake pudding until warmed through and lightly golden on top, 55 to 65 minutes. Let cool on a wire rack 1 hour.
Serve at room temperature or refrigerate until cold. Divide pudding among small bowls or ramekins. Top with a dollop of cream.
Make Ahead: Pudding can be made 3 days ahead. Store in an airtight container and refrigerate.