GRATED SWEET POTATO PUDDING JAMAICAN STYLE

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Peel and grate 2.5 pounds of sweet potatoes, being careful with the sharp grater.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine 1 cup of flour, 0.5 cup of cornmeal, 1.5 cups of sugar, 1 tablespoon of butter, 1 teaspoon of nutmeg, 2 teaspoons of cinnamon, and 1 teaspoon of salt.

In another bowl, mix 2 cups of coconut milk with 2 tablespoons of vanilla essence.

Add the grated sweet potatoes to the dry ingredients and mix well.

Pour in the coconut milk and vanilla mixture, stirring until combined.

Add 1 ounce of soaked raisins and mix them in.

Pour the mixture into a baking dish and cover it with parchment paper.

Bake in the preheated oven for 1 hour and 10 minutes, then check for doneness with a knife.

If not ready, bake uncovered for an additional 20 minutes.

Prepare the topping by mixing 0.5 cup of coconut milk with 2 tablespoons of brown sugar and 0.5 teaspoon of cinnamon.

Pour the topping over the pudding and bake uncovered for another 20 minutes.

Let the pudding sit for 20 minutes after removing from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens