How To Make Jamaican Sweet Potato Pudding || The Best Sweet Potato Pudding|| Ronica’s Kitchen

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.

Welcome to the channel and introduction to the dish.

Slice the large yellow belly sweet potato to peel it more easily.

Peel the sweet potato, wash it, and then grate it using a traditional Jamaican grater.

Cut out any bad spots from the sweet potato before grating.

Grate the coconut after the sweet potato.

Grate the yam last to help clean the grater and avoid skin irritation from the yam.

Combine the grated sweet potato, yam, and coconut in a bowl.

Prepare the dry ingredients by sifting together 2 cups of flour, 1 cup of caramel, 1 tablespoon of cinnamon powder, 1 teaspoon of salt, and 1 teaspoon of nutmeg powder.

Set the dry ingredients aside and prepare the wet ingredients.

Combine 2 cups of coconut milk, vanilla extract (eyeballed), 2 cups of sugar, and browning in a separate bowl.

Mix the wet ingredients with the grated sweet potato, yam, and coconut mixture.

Add the dry ingredients in two batches, mixing well with your hands for about two minutes.

Ensure the mixture is thick and not too watery, adjusting sugar if necessary.

Grease the baking pan with butter without using grease paper.

Pour the mixture into the greased baking pan and smooth it down.

Cover the baking pan with foil and bake for one hour.

Remove the foil and bake for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens