• 2 1/2 lb. sweet potatoes (about 4 large), peeled and cut into 1″ cubes
• 4 tbsp. unsalted butter, cubed
• 1 large egg
• 1/2 c.(105 g.) packed dark brown sugar
• 1/4 c.whole milk, evaporated milk, or full-fat coconut milk
• 1 tsp.kosher salt
• 1 tsp.pure vanilla extract
• 1/2 tsp. ground nutmeg
• Whipped cream or marshmallow fluff, for topping

Step 1. Arrange a rack in the center of the oven at 350 degrees

Step 2. In a large pot place potatoes and cover with water by 1 inch, cover the pot and boil

Step3. Once boiling, reduce to medium and rapid simmer until potatoes can be easily pierced

Step 4. Drain potatoes and transfer to a blender, Add butter and cover to let the butter melt. Add egg, brown sugar, milk, salt, vanilla, and nutmeg and blend until smooth. Transfer potato mixture to an 8″ by 8″ baking dish.

Step 5. Bake pudding until warmed through and lightly golden on top, 55 to 65 minutes. Let cool on a wire rack for 1 hour.

This dish can be served at room temperature or chilled, and can also be made up to 3 days in advance of an event.