Jamaican sweet potato pudding — a dense, spiced coconut pudding rich with grated sweet potato, raisins, allspice and nutmeg, baked until just set. Comforting and soft.
- 2 Lbs Sweet Potatoes
- 1/2 cup All Purpose Flour
- 1 tablespoon Vanilla Extract
- 1 teaspoon Allspice
- 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
Video
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan with parchment.
- Process the cut sweet potatoes in a food processor until finely grated. In a small bowl, toss the raisins in 2 teaspoons of the flour and set aside.
- In a large bowl, combine the grated sweet potatoes, brown sugar, flour, vanilla, allspice, cinnamon, nutmeg, ginger and salt. Stir in 1½ cups of the coconut milk until a batter forms, then fold in the floured raisins.
- Pour into the prepared pan, smooth the top, and bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the centre.
