This sweet potato rice pudding is pure creamy comfort on a plate. And it’s perfect for a crowd. Those who are sensitive to gluten and dairy will appreciate that they can enjoy it right along with everyone else.
Nothing says comfort food like my mom’s baked Swedish rice pudding. One of the earliest recipes I shared here at Swirls and Spice was Custard-Style Baked Rice Pudding, which is her recipe, slightly modified to be dairy free. Honestly, I like the pudding best with the richer flavor of coconut milk, and my mom likes it that way too.
Sometimes I am in the mood to add colorful ingredients to my baking, which is when sweet potatoes, pumpkin, and the like come in handy. With American Thanksgiving just around the bend, those rock-bottom sweet potato prices have arrived at last. And so I won’t be making sweet potato pie, but rather this rice pudding custard that blends two traditional recipes into something amazing.
Sweet Potato Rice Pudding
- 3 large eggs, beaten
- 1 + 3/4 cups light coconut milk (1 can)
- 1/2 teaspoon vanilla extract, optional
- 1/3 to 1/2 cup light brown sugar (or other sweetener)
- 3/4 cup cooked rice, cooled
- 3/4 cup cooked sweet potato puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- Blend milks and vanilla, if using, into beaten eggs. Stir in sugar and rice.
- Pour into greased round or square baking dish. Fill another medium baking pan or dish with water 1-inch deep. Place water pan under or next to rice pudding and bake at 350 F (180 C) for 45 minutes or longer, until the middle is loosely set. Serve warm, chilled, or at room temperature.
I share recipes at Allergy Free Wednesdays, here, at Savoring Saturdays and at Made by You Mondays.
24 thoughts on “Sweet Potato Rice Pudding”
Thank you! It took a great deal of restraint for me not to eat the whole dish!
I can Imagine
What a fab idea, it looks yummy. Thanks for sharing.
It was quite yummy! I will be making it again for sure. 🙂
Does anyone think an egg substitute would work here? I’m allergic.
If I were you I would try an egg replacer. I think it would work. I’ve also read that potato flour can work as a substitute in recipes like this. You might also increase the amount of rice to 1 and 1/4 cups. I hope you get to try this. It’s so good. 🙂
Looks wonderful!! x
Thanks! It surpassed my expectations.
It’s worth making for sure. 🙂
I love sweet potato dishes, this rice pudding looks amazing, I need to try it soon! This is one of my favorites from What’d You Do This Weekend? and will be one of my features at Monday’s party, I hope you will join us again!
Thanks! I’m glad you like the recipe! Hope you enjoy it! 🙂
I’ve never had a pudding like this. It looks so yummy and I’m sure I would love it since I like pumpkin pie and this kind of reminds me of it.
Thanks, Erlene. It tastes so much like pumpkin pie! I think you would agree. 🙂
I’ve never tried a rice pudding but I really think I need to make one after seeing this, it looks amazing!
Yes, you definitely need to try it. 🙂
Sounds delicious! I’m loving those rock-bottom sweet potato prices, too. 😉 Thanks so much for sharing this with us at Savoring Saturdays. Hope you had a wonderful Thanksgiving and hope to see you back at the party this weekend!
Thanks, Raia! I hope you had a lovely Thanksgiving weekend too. I’m aiming to have another recipe or two ready to share at the next party.
Just popping in to let you know that I’m featuring this at this weekend’s Savoring Saturday. Thanks so much for sharing with us!
Great! Thanks so much! 🙂
I love sweet potatoes and this pudding looks dreamy. 🙂