Kirsov's Pudding

This Russian-style pudding is nothing like the creamy, set-with-cornstarch kind. Raw grated sweet potatoes get mixed with molasses, buttermilk, eggs, and melted butter, then bake low and slow for two hours until everything transforms into a deep, dark caramel.

The long bake is where the magic happens. The natural sugars in the sweet potatoes caramelize alongside the molasses, building layers of bittersweet, almost toffee-like flavor. What starts as a pale, wet batter comes out dense and richly colored.

Grate the sweet potatoes right before mixing. They oxidize fast and turn an unappealing gray if they sit. Work quickly once they’re peeled and go straight into the egg and molasses mixture.

Chef Tips

• Buttermilk adds a subtle tang that balances the sweetness of the molasses. Don’t skip it or substitute regular milk.
• Honey works in place of molasses for a lighter, less robust flavor. The pudding won’t get as dark, but it’ll still caramelize beautifully.
• The pudding is done when the top is firm and deeply browned. A slight jiggle in the center is fine; it sets as it cools.
• Serve warm with a dollop of whipped cream or a pour of cold heavy cream.

Variations

• Spiced version: Add cinnamon, nutmeg, and a pinch of cloves to the batter for a warm-spiced twist.
• Bourbon drizzle: Stir a tablespoon of bourbon into the batter, or drizzle bourbon caramel sauce over the finished pudding.