Rice Cooker Sweet Potato Pudding Recipe

Name: Rice Cooker Sweet Potato Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cooked sweet potatoes; 1/3 cup sugar; 1/2 cup light cream; 2 eggs; 1/2 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/8 teaspoon clove; 1/8 teaspoon salt; 1 cup water; 1 cup apple cider

Servings: persons

1 1/4 cups cooked sweet potatoes
1/3 cup sugar
1/2 cup light cream
2 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon clove
1/8 teaspoon salt
1 cup water
1 cup apple cider

1
Puree sweet potatoes in a food processor or blender.
2
Add remaining ingredients, except water, and process until smooth.
3
Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray.
4
Fill about 3/4 full with sweet potato mixture.
5
Cover each cup with foil, crimping closed.
6
Place steamer plate in rice cooker and pour in water.
7
Arrange baking cups on steamer plate.
8
Bring water and cider to a boil, cover rice cooker and cook about 20 minutes.
9
Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more.
10
Serve chilled or at room temperature.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups cooked sweet potatoes, 1/3 cup sugar, 1/2 cup light cream, 2 eggs, and more.

Yes, Rice Cooker Sweet Potato Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Cooker Sweet Potato Pudding

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