Jamaican Style Sweet Potato Pudding

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is cheaper for thickening.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, while margarine is a budget-friendly alternative.

Peel the sweet potato and cut it into smaller pieces for easier handling.

Place the cut sweet potato pieces into a bowl of water to prevent oxidation.

Grate the sweet potato using the smallest side of a grater for desired texture.

Grate a piece of coconut to add texture and flavor to the pudding.

Transfer the grated sweet potato and coconut into a mixing bowl.

In a separate bowl, mix together 2 cups of flour, 1 cup of cornmeal, salt, ground cinnamon, and freshly grated nutmeg.

Add 1/2 cup of raisins to the dry ingredients and mix well, then set aside.

In another bowl, combine 4 cups of freshly juiced coconut milk, 1 1/2 cups of sugar, 2 tbsp of vanilla extract, and 2 tbsp of dark brown sugar, along with melted butter.

Reserve 1 cup of this wet mixture for the top of the pudding later.

Combine the dry ingredients with the wet ingredients and mix thoroughly until smooth.

Grease a large baking dish with softened butter.

Pour the mixture into the greased baking dish and level off the top.

Bake in a preheated oven at 350°F for about 1 hour.

After 1 hour, pour the reserved custard mixture on top and return to the oven for another hour.

Allow the pudding to sit overnight for better texture before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens