JAMAICAN SWEET POTATO PUDDING
Imagine biting into a decadent slice of tender sweet potato pudding infused with coconut milk and warm spices such as nutmeg and cinnamon. The alluring aroma wafting through the air, is a feast for the senses as well as a culinary delight.Jamaican sweet potato pudding is a renowned traditional dessert with roots reaching back to the island's rich cultural heritage.
Ingredients
- 2 lb Jamaican Sweet Potatoes
- ¼ lb Cocoyam
- 2 cups Flour 250g
- 1 can Coconut Milk 400ml
- ¾ cup Demerara Brown Sugar
- 1 tbsp Vanilla
- 1 tsp Nutmeg
- 1 tbsp Cinnamon
- 2 tsp Ginger
- 1 tbsp Mixed Spice
- ½ tsp Salt
- ¼ cup Melted Margarine
- ¾ tsp Rosewater
- ¾ tsp Almond Extract
CUSTARD TOPPING
- ¼ tsp Mixed Spice
- ½ tsp Cinnamon
- ½ tsp Vanilla
- 3 tbsp Demerara Brown Sugar
- ½ cup Coconut Milk 120ml
Instructions
- Grate your sweet potatoes and cocoyam using the fine side of the grater.
- Add in the melted margarine, rosewater, almond extract, vanilla extract, coconut milk, and brown sugar. Mix until combined.
- In the same bowl, sift your flour, mixed spice, nutmeg, cinnamon, ginger, and salt. Mix until well combined.
- Cover with foil and bake at 350℉ for 1 hour and 30 minutes.
- Custard Topping - Mix coconut milk, brown sugar, cinnamon, vanilla, and mixed spice.
- Remove the pudding from the oven. Pour half the topping on your pudding and bake for 1 hour.
- Pour the remaining mixture and bake for another 45 minutes.
- Cool completely in the pan before removing.
Notes
You can also add in shredded coconut in the mixture. I usually add 1/2 cup (43g). If you are using the desiccated coconut, soak it in boiling water for 20-30 minutes and drain well before adding in the mixture.
To make this even healthier, opt for light coconut milk and light margarine.