HOW TO MAKE JAMAICAN SWEET POTATO PUDDING ||TRADITIONAL RECIPE||ZENDRE_YARD_STYLE_COOKING 😋😋🇯🇲

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk lowers calories while adding a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness and is dairy-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers natural sweetness with a unique flavor.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty taste.

Start by peeling the sweet potatoes.

Wash the sweet potatoes and then grate them using the smaller side of the grater (or blend if preferred, but grating is recommended to avoid a watery mixture).

Add cinnamon powder and mixed spice to the grated sweet potatoes.

Add melted butter to the mixture.

Incorporate the coconut milk into the mixture.

Add the grated fresh nutmeg (or jarred nutmeg).

Mix in the coconut flakes (if using).

Add the soaked raisins to the mixture, along with the rum they were soaked in.

Add rice to the mixture.

Add 1/2 cup of all-purpose flour and 2 teaspoons of salt to the mixture and stir until combined.

Preheat the oven to 220°C (428°F).

Pour the mixture into a greased baking dish.

Bake in the preheated oven for 45 minutes.

After baking, let the pudding cool for 1 hour before cutting.

Cut a slice to show the inside of the pudding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens