Jamaican Sweet Potato Pudding Using Blender//Sweet Potato Pudding Recipe//Easy Sweet Potato Pudding

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, wash, and cut sweet potatoes, yam, and plantain into small pieces.

Combine sweet potato, yam, and plantain in a bowl.

Add molasses, cinnamon powder, nutmeg, coconut milk powder, rose water, almond essence, brown sugar, and vanilla to the bowl.

In a separate bowl, combine 1 cup of flour and cornmeal.

Add a portion of the wet ingredients to the flour and cornmeal mixture to avoid lumps.

Blend the sweet potato mixture with 2 cups of water in a blender until smooth or to desired texture.

Combine the blended mixture back into the larger bowl with the flour and cornmeal mixture.

Add melted butter to the mixture and mix well.

If using raisins, dust them in flour and fold them into the mixture.

Add a bit of salt to taste and mix again.

Grease the baking pan and dust it with flour.

Pour the mixture into the greased baking pan and bake for 20 minutes.

Prepare a custard to top the pudding.

Remove the pudding from the oven after 20 minutes and add the custard on top.

Return the pudding to the oven and bake for an additional 40 minutes or until done.

Allow the pudding to cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens