Sweet Potato Pudding

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while still providing creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based binder.

Wash, peel, and grate Jamaican sweet potato and yellow yam.

Mix the grated sweet potato and yam together in a bowl.

In a separate bowl, mix together freshly made coconut milk and melted butter.

Add salt, vanilla extract, freshly squeezed lemon juice, cinnamon, allspice, nutmeg, and cloves to the coconut milk mixture.

Add brown sugar to the mixture, and optionally molasses for extra flavor.

If a smoother texture is desired, blend the mixture or use a hand blender.

Add a little browning to darken the pudding if desired.

Mix in white rum and rum soaked raisins (about 1/4 cup).

Gradually add sifted flour to avoid lumps and mix until combined.

Fold in some dusted raisins to prevent sinking in the pudding.

Preheat the oven to 350°F (175°C).

Grease a springform or regular cake tin and lightly dust with flour.

Pour the mixture into the prepared baking tin.

Cover the tin with foil and bake for 1 hour.

After 1 hour, uncover and bake for an additional 35 minutes.

While the pudding bakes, prepare the custard top by simmering coconut milk, nutmeg, cinnamon, brown sugar, and a little salt for about 8 minutes.

After the pudding has baked for 1 hour and 35 minutes, pour the coconut mixture on top of the pudding.

Return the pudding to the oven and bake for an additional 20 to 30 minutes to caramelize the top.

Let the pudding sit overnight for a firmer slice, or serve warm immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens