Jamaican Sweet Potato Pudding
Dense spiced sweet potato and coconut, custard-topped — Sunday-evening heritage by the slice.
- Total
- 100 min
- Serves
- 4
Jamaica's 'hellshire pudding' of the sweet kind: grated sweet potato folded with coconut milk, brown sugar, raisins and warm spices, baked slow until dense and sliceable with the prized custardy 'soft top' layer. Sweet potato pudding is Sunday-evening heritage — heavy in the best way, fragrant from across the yard.
Ingredients
- 2 Lbs Sweet Potatoes
- 1 1/2 cup Coconut Milk
- 1 1/2 cup Brown Sugar
- 1/2 cup All purpose flour
- 1 tablespoon Vanilla Extract
- 1 teaspoon Allspice
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
- 1/2 cup Raisins
- 3/4 cup Coconut Milk
- 1 tablespoon Brown Sugar
- 1/8 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
- Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
- In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
- Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center
Nutrition (per serving)
- Calories
- 350
- Protein
- 4 g
- Fat
- 10 g
- Carbs
- 65 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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