Sweet Potato Pecan Bread Pudding

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“This recipe is from Tommy Child, Executive Chef at the Lancaster Hotel. It is time consuming, but well worth the effort--This wonderful bread pudding is served with Maple Whipped Cream--the perfect touch!Company Worthy. Hope you enjoy.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Pierce sweet potatoes with a small knife or fork.
  3. Place on a baking sheet and roast in the oven for 45 minutes or until they test soft when pricked with a knife or fork. (or, to microwave, pierce potatoes and place in a microwave safe dish; microwave on high 6 minutes per pound.).
  4. Do not overcook.
  5. Let cool.
  6. When cool enough to handle, peel potatoes.
  7. Dice into 1-to-1-1/2- inch pieces.
  8. There should be four cups diced potatoes.
  9. Reserve 2 cups;mash remaining potatoes witha large spoon or wire whisk.
  10. In a large bowl, combine mashed potatoes, eggs, egg yolks, sugars, salt,milk,cream,cinnamon,ginger,raisins,pecan pieces and butter.
  11. Gently toss bread and reserved potatoes with mashed potato mixture.
  12. Pour into a 11x9 baking dish.
  13. Cover with foil.
  14. Set a larger pan on middle rack of oven;place baking pan in it and fill with enough hot water to come halfway up sides of smaller pan.
  15. Bake 45 minutes or until a knife inserted in center comes out clean.
  16. Remove foil and let top brown slightly, about 5 more minutes.
  17. Remove from water and cool to room temperature,or keep warm until ready to serve.
  18. Serve with a dollop(or more~)of Maple Whipped Cream.
  19. For the Maple Whipped Cream.
  20. 2 Cups whipping cream(chill cream,bowl and beaters well).
  21. 1/4 cup good-quality maple syrup.
  22. In a medium bowl or mixer, whip cream to soft peaks.
  23. Add syrup; whip until incorporated.
  24. Refrigerate until ready to serve.
  25. Makes 6 to 8 servings.

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