How to Make Jamaican Sweet Potato Pudding in a Blender

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal serves as a binding agent.

Chop sweet potatoes and put them in water.

Pour water into the blender.

Add coconut milk powder to the blender.

Add ginger wine to the blender.

Add nutmeg, cinnamon, and vanilla to the blender.

Add brown sugar and a little salt to the blender.

Add melted butter to the blender.

Blend all ingredients until smooth.

Taste the mixture to check for spice levels and adjust if necessary.

Pour out a little bit of the liquid and set it aside for later.

Divide the blended liquid and sweet potatoes into two portions and blend them separately on high speed.

Pour out the blended mixture and blend the rest of the liquid and sweet potatoes together.

Set the blended mixture aside and work on the binders.

Combine whole wheat flour with shredded coconut and raisins in a bowl.

Pour the blended mixture into the bowl with the binders and mix well.

Pour the mixture into well-greased baking tins.

Bake in the oven at 350°F (175°C) for one hour.

After one hour, pour the reserved liquid on top of the pudding.

Return the pudding to the oven and bake for an additional 30 minutes.

Optionally, let the pudding stay in the oven for another 20 minutes for a crispy edge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens