Maple Sage Sweet Potato Pudding

Maple and sage lend a woodsy New England warmth to this silky sweet potato pudding. Roasted tubers are mashed smooth, then gently set with cream and pure maple for a cozy, spiced dessert that tastes like autumn.

Serves 4 · 15 min prep · 60 min cook

Estimate for one serving

• 312 cal
• 5g protein
• 48g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 medium sweet potatoes
• 8 fresh sage leaves
• 1/3 cup pure maple syrup
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 tbsp unsalted butter
• 1/4 cup chopped toasted pecans

Instructions

1. 1Pierce the sweet potatoes several times with a fork and roast them on a foil-lined sheet at 400°F until completely soft and caramelized at the edges, about 45 to 55 minutes.
2. 2Let the potatoes cool just enough to handle, then peel and scoop the flesh into a bowl; mash until very smooth with no lumps.
3. 3Finely chop most of the fresh sage leaves, reserving a few whole leaves for garnish.
4. 4In a medium saucepan over medium heat, melt the butter and briefly sauté the chopped sage until fragrant and the butter is lightly browned, about 1 minute.
5. 5Whisk the milk, cream, maple syrup, cornstarch, cinnamon, salt, and vanilla together until the cornstarch is fully dissolved.
6. 6Pour the milk mixture into the sage butter and cook, whisking constantly, until the pudding thickens and begins to bubble gently, 4 to 6 minutes.
7. 7Remove from heat and fold in the mashed sweet potato until the pudding is silky and uniform in color.
8. 8Divide into serving bowls or ramekins and press plastic wrap directly onto the surface to prevent a skin from forming.
9. 9Chill at least 1 hour or until set but still spoonable; the texture should be creamy rather than stiff.
10. 10Just before serving, warm the reserved sage leaves in a dry skillet for a few seconds to release aroma, then scatter them and the toasted pecans over each portion.