Jamaican Sweet Potato Pudding, Authentic!!

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.

Peel the sweet potatoes and white yam.

Grate the sweet potatoes and yam.

Grate a piece of coconut for texture and flavor.

Blend the remaining coconut to make fresh coconut milk, about 3 cups.

Mix the grated sweet potato, yam, and coconut together.

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

Shred fresh ginger and add it to the mixture.

Add 2 cups of all-purpose flour to the mixture 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 of the pudding.

Mix in soaked currants or raisins.

Grease the baking pan and pour the mixture into it.

Bake in a preheated oven at 350°F for 1.5 hours.

After 1.5 hours, pour the remaining coconut mixture on top and bake for an additional 30 minutes or until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens