Jamaican Sweet Potato Pudding
Jamaican Sweet Potato Pudding is a velvety, spiced dessert where tender sweet potatoes meld with rich coconut milk and warm spices like cinnamon and nutmeg. Raisins plump with rum add bursts of sweetness and depth, creating a texture that’s both creamy and slightly dense, like a cross between a custard and a cake. This dish delivers the bold, tropical flavors of the Caribbean in every bite, making it a comforting yet exotic treat worth savoring.
Ingredients
- Sweet Potatoes2 Lbs
- Coconut Milk1 1/2 cup
- Brown Sugar1 1/2 cup
- All purpose flour1/2 cup
- Vanilla Extract1 tablespoon
- Allspice1 teaspoon
- Ground Cinnamon1 tsp
- Ground Nutmeg1 tsp
- Ground Ginger1/2 tsp
- Salt1/4 tsp
- Raisins1/2 cup
- Coconut Milk3/4 cup
- Brown Sugar1 tablespoon
- Ground Cinnamon1/8 teaspoon
- Ground Nutmeg1/8 teaspoon
Nutrition
Directions
- 1
Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
- 2
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.
- 3
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.
- 4
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
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