Jamaican Sweet Potato Pudding quick and easy using a blender 🇯🇲🍠

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal serves as a binding agent.

Preheat the oven to 350°F (175°C).

Peel and boil sweet potatoes until tender, about 20 minutes.

Drain and mash the sweet potatoes in a large bowl until smooth.

Add brown sugar, coconut milk, and vanilla extract to the mashed sweet potatoes and mix well.

In a separate bowl, combine flour, baking powder, salt, and spices.

Gradually add the dry ingredients to the sweet potato mixture, stirring until fully combined.

Fold in melted butter, eggs, raisins, lime zest, and ginger until evenly distributed.

Pour the batter into a greased baking dish.

Bake in the preheated oven for 45-60 minutes, or until the top is golden and a toothpick comes out clean.

Let cool for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens