Jamaican Sweet Potato Pudding
Discover this exotic and comforting Jamaican pudding, blending the velvety sweetness of sweet potatoes with the charm of coconut milk. Rich in warm spices like cinnamon and nutmeg, this moist cake studded with raisins will transport you to the authentic flavors of the Caribbean.
🛒 Ingredients
8 servings
- 2 lbs sweet potatoes
- 1 1/2 cups coconut milk
- 1 1/2 cups brown sugar
- 1/2 cup all-purpose flour
- 1 tbsp vanilla extract
- 1 tsp allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup raisins
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- 2
Finely process the chopped sweet potatoes in a food processor. Toss the raisins with 2 tsp of flour and set aside.
- 3
In a large bowl, combine the grated sweet potatoes, brown sugar, flour, vanilla, spices, and salt. Pour in the coconut milk, mix until a batter forms, and fold in the raisins.
- 4
Pour into the prepared pan, smooth the surface, and bake uncovered for 1 hour and 30 minutes, until almost set but still slightly moist in the center.
💡 Chef's Tip
Prepare the sweet potatoes the day before and store in the refrigerator. For extra moisture, cover with aluminum foil halfway through baking.
