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

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.

Prepare 1 and 1/2 cups of light brown sugar and 1/4 cup of melted butter.

Soak raisins in white rum and set aside.

Add 1 teaspoon each of almond and rose water, and 1 teaspoon of vanilla to a bowl.

Cut sweet potatoes and yam into small pieces instead of grating them.

Blend the sweet potatoes and yam with some coconut milk in a food processor.

Strain freshly blended coconut milk to yield 2 cups.

Combine 1 and 1/2 cups of coconut milk with brown sugar, rose water, almond flavoring, and vanilla in a bowl.

Add 3 tablespoons of melted butter to the mixture.

Sift together dry ingredients: cornmeal, flour, salt, cinnamon, and nutmeg.

Combine the dry ingredients with the sweet potato mixture.

Add a handful of coconut flesh into the pudding mixture if desired.

Coat raisins with a heaping teaspoon of flour to prevent them from clumping together.

Grease a cake tin with butter and pour the pudding mixture in.

Bake at 375°F for 1 and 1/2 hours.

Boil the remaining coconut mixture to make a custard until it thickens.

Spread the custard over the pudding and bake for an additional 10 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens