Sweet Potato Pudding with Whisky

Do you find yourself scouring the liquor aisles battling your dilemma of which spirit to pair with your favourite desserts?  Did you then perhaps end up choosing the same boring wine? Festive season or anytime really, let this be the year to extend your skills and roll out a wide spectrum of delicious pairing possibilities.

Experiment by adding an adult flair to your desserts with whisky. And go beyond the staple desserts you’ve been serving for Thanksgiving, and Christmas over the years. Veer away from pies and try puddings with a twist – such as the sweet potato pudding. Whisky and pudding were made for each other.

A warmth-inducing dram of whisky can deepen and build the dessert flavours, and also make for a gorgeous glaze. The rich pudding pairs well with a full-bodied whisky or even Scotch with fruity undertones.

The earthy sweet potato flavour comes through pairing it with even bourbon that’s less bold, and smoother with hints of sweetness. So don’t wait for next year to try this showstopper dessert. Whip this recipe on New Year’s Eve, for a perfect end.


    For the pudding:
  • 2 ½ cups sweet potatoes
  • 1 ½ cups milk
  • ¼ cup butter
  • ½ cup sugar
  • ¼ cup brown sugar
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 teaspoon cinnamon
  • 2 eggs
  • Salt to taste
  • Whipped cream
  • For the whisky sauce:
  • ¼ cup whisky of your choice
  • ½ cup brown sugar
  • 1 ¼ cups water
  • 2 tablespoons butter
  • 1 ½ tablespoons corn-starch
  • ¼ teaspoon nutmeg

The Process

For the pudding:

Pre-heat the oven to Heat the oven to 180°C. Wash, clean, and shred the raw, sweet potatoes.

In a mixer, beat the cream, butter, and sugar well. Gradually, add the beaten eggs one at a time, followed by salt, and all the spices. Stir the sweet potatoes in to the rich blend, and slowly pour the milk.

Blend it all well for a smooth consistency. Pour the mix in to a greased baking dish and bake for about an hour. You can prepare this pudding ahead of the day as well, and store it in the refrigerator. It makes for a wonderful accompaniment to round the meal. 

For the whisky sauce:

Combine water, sugar, and nutmeg in a saucepan and bring to a boil. Blend the whisky with the cornstarch and whisk it well. Add it to the sugar mix and whisk it until slightly thickened.

Combine it with the butter until all of it melts and blends well with the entire mix in to a rich, golden sauce. The whisky sauce though may have a potent aroma, it will mellow once it mixes with the warm pudding.

Serve the pudding with generous helpings of the sauce spooned over it, whilst it’s warm. This will get the sauce to reach every nook, and corner of this delectable dessert. Top it with whipped cream, and savour the drunken goodness with a sip of your favourite dram.