Sweet Potato Sticky Toffee Puddings for Two
These Sweet Potato Sticky Toffee Puddings for Two are soft, gooey, and perfectly spiced with cozy sweet potato flavor. Each warm pudding is soaked in a rich, buttery sweet potato sticky toffee sauce and served with a scoop of vanilla ice cream that melts into every bite. They’re indulgent, comforting, and the perfect fall dessert for two.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Salted Butter: Adds richness and moisture to both the pudding cakes and the sticky toffee sauce.
Pitted Dates: Naturally sweet and sticky, they give the puddings their classic caramel flavor and soft texture.
Baking Soda: Helps tenderize the dates and ensures the puddings rise and stay light.
Hot Milk: Softens the dates and activates the baking soda for a smooth, cohesive batter.
Sweet Potato Purée: Adds moisture, sweetness, and cozy fall flavor to both the pudding cakes and sauce.
Brown Sugar: Sweetens the pudding and caramel sauce while adding deep molasses flavor and color.
Vanilla Bean Paste Or Extract: Adds warmth and enhances the sweet, buttery notes throughout the dessert.
All-Purpose Flour: Provides structure for the soft, tender pudding cakes.
Cinnamon: Adds warmth and spice to complement the sweet potato and caramel flavors.
Pumpkin Pie Spice (Optional): Enhances the fall flavor with notes of nutmeg, cloves, and allspice.
Salt: Balances the sweetness and deepens the overall flavor profile.
Heavy Cream: Makes the sticky toffee sauce rich, silky, and smooth.
Maple Syrup: Adds natural sweetness and a subtle caramel flavor to the sauce.
Why You’ll Love Sweet Potato Sticky Toffee Puddings for Two:
Soft And Gooey Texture: Each pudding is perfectly moist and tender, with a rich, melt-in-your-mouth center.
Sweet Potato Flavor: The sweet potato adds natural sweetness, moisture, and cozy fall flavor to every bite.
Warm Spices: A blend of cinnamon, nutmeg, and brown sugar enhances the classic sticky toffee flavor.
Rich Toffee Sauce: The homemade sweet potato sticky toffee sauce is buttery, caramel-like, and completely irresistible.
Served With Ice Cream: A scoop of vanilla ice cream melts into the warm pudding for the perfect temperature contrast.
Perfect For Two: A cozy, small-batch dessert that’s just right for sharing or date night.
Comforting Fall Dessert: The ultimate indulgent treat to enjoy on a chilly evening.
Easy To Make: Comes together quickly with simple ingredients and no special equipment needed.
Tips for Making Sweet Potato Sticky Toffee Puddings for Two:
Use Puréed Sweet Potatoes: Use smooth, puréed sweet potatoes for a soft, moist texture and perfectly even flavor throughout the puddings.
Measure Accurately: Weigh ingredients for consistent results and perfectly gooey puddings every time.
Don’t Overmix The Batter: Stir just until combined to keep the puddings light and tender.
Grease The Ramekins Well: Prevent sticking and help the puddings release easily after baking.
Bake Until Just Set: The puddings should be soft and slightly gooey in the center when baked through.
Warm The Toffee Sauce Before Serving: Pour the sauce over the puddings while hot so it soaks in and adds rich flavor.
Serve Immediately: These puddings are best enjoyed warm, fresh out of the oven with the sauce and ice cream.
Top With Vanilla Ice Cream Or Whipped Cream: The creamy topping contrasts beautifully with the warm, sticky pudding.
Use Small Ramekins Or Cocottes: This recipe is portioned for two individual servings to ensure even baking.
Make The Sauce Ahead: The sweet potato toffee sauce can be made in advance and gently reheated before serving.
How to Store Sweet Potato Sticky Toffee Puddings for Two:
Room Temperature: Store any leftovers loosely covered for up to 1 day. Reheat before serving for the best texture.
Refrigerator: Keep the puddings covered in the fridge for up to 4 days. Warm in the microwave or oven before serving.
Freezer: Freeze baked and cooled puddings (without the toffee sauce) in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat In The Oven: Warm in a 325°F oven for 10–15 minutes until heated through and gooey again.
Reheat In The Microwave: Heat individual puddings for 20–30 seconds, just until warm and soft.
Store The Toffee Sauce Separately: Keep the sweet potato sticky toffee sauce in a sealed jar in the refrigerator for up to 1 week. Reheat gently on the stove or in the microwave before serving.
Best Served Fresh: These puddings taste best warm with freshly poured sauce and a scoop of vanilla ice cream.
FAQs:
Q: Can I make these puddings ahead of time?
A: Yes, you can bake the puddings ahead and store them in the refrigerator for up to 4 days. Warm them before serving and pour the hot toffee sauce over the top just before eating.
Q: Can I use canned sweet potato purée?
A: Absolutely. Canned purée works perfectly — just make sure it’s plain sweet potato, not sweetened or spiced.
Q: Can I double the recipe?
A: Yes, you can easily double the ingredients to make four puddings instead of two. Adjust the baking time slightly as needed.
Q: How do I know when the puddings are done baking?
A: The tops should look set and slightly springy to the touch, while the centers stay soft and gooey.
Q: Can I make the toffee sauce in advance?
A: Yes, the sweet potato sticky toffee sauce can be made ahead and refrigerated for up to 1 week. Reheat gently before serving.
Q: What size ramekins should I use?
A: Use 8-ounce ramekins or 14-ounce cocottes for the perfect individual portion size.
Q: Can I freeze the puddings?
A: Yes, freeze baked and cooled puddings (without sauce) for up to 2 months. Thaw overnight in the fridge, then reheat before serving.
Q: What’s the best way to serve these puddings?
A: Serve warm with a generous drizzle of sweet potato sticky toffee sauce and a scoop of vanilla ice cream for the ultimate cozy dessert.
Q: Are these puddings best served warm or cold?
A: They’re best served warm so the sauce soaks into the pudding and the ice cream melts beautifully over the top.
Love sweet potato bakes? Check out my other sweet potato fall-inspired recipes:
Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze
Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sweet potato sticky toffee puddings for two. Happy baking!
