How To Make Sweet Potato And Cassava Pudding Jamaican Style

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.

Peel the cassava by marking it and lifting the skin off.

Peel the potato.

Cut the cassava and potato into pieces after peeling.

Blend the cassava and potato mixture with 4 cups of coconut milk and 2 cups of water.

Add 1 cup of mixed raisins to the blended mixture.

Incorporate 1 and 1/4 cups of brown sugar, 1 teaspoon of nutmeg, and 1 teaspoon of cinnamon into the mixture.

Mix in 1 tablespoon of vanilla and 1 teaspoon of almond rose water.

Add 1 teaspoon of salt to the mixture.

Mix everything thoroughly until well combined.

Pour the mixture into a buttered 10-inch or 12-inch pan.

Preheat the oven to 350 degrees Fahrenheit.

Bake the pudding for 1 hour and 45 minutes to 2 hours.

Remove the pudding from the oven and let it cool in the tin.

Take the pudding out of the tin and cut a slice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens