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Japanese Sweet Potato Pudding

Japanese sweet potato has a yellow color and with much firmer texture compared to American sweet potato/yam which has bright orange color and the texture is much softer.

Both types of sweet potato can be both used in savory and sweet dishes. If you can get a hand of Japanese sweet potato, do give this easy Japanese sweet potato pudding a try.

Japanese Sweet Potato Pudding
Japanese Sweet Potato Pudding

Pudding and Caramel Sauce

This pudding is made with a simple mixture of mashed Japanese sweet potato with egg, sugar, and milk.

The mixture is strained into ramekins and steamed over high heat to set the pudding.

The caramel sauce is easy to make and goes really well with the pudding, but you can always use maple syrup too if you wish.

Japanese Sweet Potato Pudding
Japanese Sweet Potato Pudding

Japanese Sweet Potato Pudding

5.0 from 8 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Print Recipe


  • Japanese sweet potato pudding
  • 1/2 lb (225 gram) peeled Japanese sweet potato
  • 2 eggs
  • 60 gram (~ 4 tablespoon) sugar
  • 300 ml ( ~ 1 1/4 cup) milk
  • Caramel sauce
  • 4 tablespoon sugar
  • 4 tablespoon hot water, divided


  • Japanese sweet potato pudding
    1. Cut Japanese sweet potato into wedges, then boil with water in a pot until fork tender, and drain.
    2. With a blender, puree together sweet potato, eggs, sugar, and milk.
    3. Strain the sweet potato mixture into ramekins and cover each ramekin with aluminum foil.
    4. Steam over high heat for 10 minutes. Turn off the heat, and let the sweet potato pudding rests for additional 10 minutes inside the hot steamer.
    5. Remove the ramekins from the steamer and set aside to cool. You can chill the pudding in a fridge to speed up the process.
  • Caramel sauce
    1. In a small sauce pot, boil together sugar and 2 tablespoon of hot water over medium high until toffee color (between light and dark brown).
    2. Turn the heat off, remove the pot from heat sauce, and quickly add another 2 tablespoon of hot water into the pot and stir.
    3. To serve, pour about a tablespoon of caramel sauce over each ramekin of sweet potato pudding.


  • Andrea Metlika Andrea Metlika says:

    I've never had anything like this. It looks wonderful.

  • Amy Chung Amy Chung says:

    I adore sweet potato both in sweet and savoury dishes. This was sooo yum and was such a winner with the kids. Thanks1

  • Whitney Whitney says:

    I absolutely love sweet potatoes and can't wait to try this dessert! Thanks for sharing.

  • Jere Cassidy Jere Cassidy says:

    Very interesting recipe using the Japanese sweet pototo. This pudding looks delicoius and has such simple ingredients.


    Two of my faves----sweet potato + pudding! Definitely would love to try this version! Looks so creamy and delish!

  • Ginny Ginny says:

    can you use almond milk in this recipe?

    • Anita Anita says:

      Hi Ginny, you can use almond milk or any other milk of your choice. :)

  • ripin hassan ripin hassan says:

    Really appreciate the way you made this delicious recipe. Everything is so nicely described that really helped me.

  • Ralph Malph Ralph Malph says:

    Could you put your sugar in the bottom of the ramekin and pour the pudding over so that it can make its own hard sauce, like in flan?

    • Anita Anita says:

      Hi Ralph, I haven't tried, but I think it should work.

  • Kelin Kelin says:

    Looks delicious! What kind of strainer and what kind of steamer should I use? I don’t think my ramekins will fit in bamboo steamer 🤔

    • Anita Anita says:

      Hi Kelin, I use a stainless steel strainer, you don't need to use a fine mesh one, a regular strainer should work. As for the steamer, mine is a stainless steel one, and I can fit regular sized ramekins in it easily.

  • Lilyy Lilyy says:

    Could you use milk tea as a substitute for the milk?

    • Anita Anita says:

      Yes you can use milk tea instead of milk.

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