Sweet Potato Pudding, Jamaican Style, Authentic & Delicious!!

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.

Peel and wash sweet potatoes and white yam.

Grate the sweet potatoes and yam.

Mix grated sweet potatoes and yam together.

Grate a piece of coconut and mix it in.

Blend remaining coconut to make 3 cups of fresh coconut milk.

In a bowl, mix 3 cups of coconut milk, brown sugar, mixed spice, cinnamon powder, freshly grated nutmeg, molasses, vanilla essence, rose water, and melted butter until dissolved.

Grate fresh ginger and add to the mixture.

Add 2 cups of all-purpose flour and mix until lumps are gone.

Add 2 to 2.5 cups of the coconut mixture to the flour mixture, leaving some behind for the top.

Mix in silk currants or raisins soaked in rum.

Grease a baking pan and pour the batter in.

Cover with foil and bake in a preheated oven at 350°F for about 1.5 hours.

Pour the remaining coconut mixture over the pudding after it cools.

Bake uncovered for an additional 40 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens