Casey's Miso Caramel Sweet Potato Pudding Cups
Silky sweet potato pudding gets a buttery white-miso caramel and a crisp ginger-cookie finish.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (92 reviews)
INSPIRED BY
An original stovetop pudding takes a savory-sweet turn with white miso caramel and crisp ginger cookies.
Story
Casey loves a dessert that feels cozy without asking for a long afternoon in the kitchen. Sweet potato gives these cups a naturally soft texture, and the little spoonful of miso caramel tastes like the best salted-caramel surprise. I set out the cookie crumbs at the end so everyone gets a bit of crunch on top.
By Casey
Ingredients
- 1 1/2 cups mashed cooked sweet potato
- 2 cups whole milk
- 1/3 cup packed light brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons white miso
- 2 tablespoons heavy cream
- 8 ginger cookies, roughly crumbled
- Pinch of fine salt
Instructions
- Whisk the brown sugar, cornstarch, ground ginger, and salt in a medium saucepan until no lumps remain.
- Gradually whisk in the milk and mashed sweet potato until smooth, then set the pan over medium heat.
- Cook, whisking constantly, for 6 to 8 minutes until the pudding thickens and makes slow bubbles.
- Remove the pan from the heat and stir in the vanilla. Divide the warm pudding among six small cups.
- Melt the butter in a small skillet, stir in the miso and cream, and cook for 1 minute until glossy and spoonable.
- Drizzle the miso caramel over the pudding, scatter with ginger-cookie crumbs, and serve warm or at room temperature.
Chef Tips
- Mash the sweet potato until completely smooth before measuring for a silky pudding.
- Whisk without stopping once the pudding begins to thicken so the bottom stays smooth.
- Use coconut milk for a dairy-free pudding, and replace the butter and cream with plant-based alternatives.
- Make the pudding up to 2 days ahead and keep it covered in the refrigerator; add the crumbs just before serving.
Cook's Notes
- **Prep:** Mash the sweet potato until completely smooth before measuring for a silky pudding.
- **Cook:** Whisk without stopping once the pudding begins to thicken so the bottom stays smooth.
- **Swap:** Use coconut milk for a dairy-free pudding, and replace the butter and cream with plant-based alternatives.
- **Store:** Make the pudding up to 2 days ahead and keep it covered in the refrigerator; add the crumbs just before serving.