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Fierce Foodie: Hot (Sweet) Potato!

Sweet potato bread pudding studded with raisins and soaked in a rich caramel sauce is the kind of dessert that compels you to skip dinner and go directly to sweet, heavenly delight.  The addition of sweet potatoes to the already buttery goodness of bread pudding creates an even richer consistency.  The milky smooth caramel sauce further moistens the pudding and effectively kills any intention you may have had of just having a bite or two.  Oh yes, consider yourself warned, people!   Beware this pudding.

Sweet Potato Bread Pudding with Raisins (adapted from recipe)


5½ to 6 cups torn potato bread slices, about 8 ounces

1 cup raisins

3 tbsp melted butter

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup light brown sugar, packed

1 cup heavy cream

1½ cups milk

3 large eggs

1½ tsp vanilla

1½ cups mashed sweet potatoes


Butter a 2-quart baking dish. Heat oven to 350° F.

In a large bowl toss the potato bread with raisins, melted butter, and spices.

In another bowl, whisk together the milk, eggs, and brown sugar; add vanilla and blend in the sweet potatoes. Pour the sweet potato mixture over the bread and stir until well blended. Let stand for about 10 minutes. Bake for 45 to 55 minutes, or until set. Serves 8 to 10.

Serve this bread pudding with Caramel Sauce (from


1 cup granulated sugar

¼ cup water

1 cup heavy whipping cream

¼ tsp vanilla


Put the sugar and water in a heavy saucepan over low heat. Cover and cook for about 5 minutes, or until sugar dissolves. Increase heat to medium-high and cook, stirring frequently, until the sugar turns a medium golden brown color, about 5 to 7 minutes. Carefully and slowly add the cream and vanilla, using a long-handled wooden spoon to stir. Simmer until the caramel dissolves and blends into the cream, about 2 minutes. The sauce will be smooth slightly thickened. Serve warm or cool.

Add a little more cream before serving if it’s too thick.

featured image credit: Johnson Cameraface