2 cans 12 oz evaporated milk (Carnation is recommended)
Add the butter to a very large mixing bowl and set aside. In a small bowl mix the sugar and flour together and set aside.
Boil the sweet potatoes with the skin on until they are fork tender all the way through, this will take a while. Once they are boiled and tender use a sharp knife to remove the skin. The skin should peel right off. Add the potatoes to the bowl with the butter.
Preheat the oven to 350°. Using an electric hand mixer, mix the sweet potatoes and butter together until all of the potatoes are forming a smooth texture. Add in the eggs one at a time, continuously mixing and scraping down the sides of the bowl with a spatula. Add in the vanilla extract, lemon extract, cinnamon, and nutmeg (still mixing) and then add in the sugar and flour mixture. Mix until the sugar is fully mixed into the batter. Pour in the evaporated milk and continue to mix and stir until the pudding mixture is smooth and creamy, as pictured.
Pour the pudding mixture into a 9 x 13 inch baking dish and bake for 45 minutes to 1 hour. Check for doneness by gently shaking the baking dish and if the center jiggles too much then continue to bake until it is firm. Let the pudding sit for 10-15 minutes before serving. Enjoy this warm or at room temperature.
This freezes very well for up to 2 months.
I have not tested any other milk/non dairy options for this recipe
Keywords: Sweet Potato pudding, how to make sweet potato pudding