DessertJamaican
Jamaican Sweet Potato Pudding
Ingredients
- Sweet Potatoes — 2 Lbs
- Coconut Milk — 1 1/2 cup
- Brown Sugar — 1 1/2 cup
- All purpose flour — 1/2 cup
- Vanilla Extract — 1 tablespoon
- Allspice — 1 teaspoon
- Ground Cinnamon — 1 tsp
- Ground Nutmeg — 1 tsp
- Ground Ginger — 1/2 tsp
- Salt — 1/4 tsp
- Raisins — 1/2 cup
- Coconut Milk — 3/4 cup
- Brown Sugar — 1 tablespoon
- Ground Cinnamon — 1/8 teaspoon
- Ground Nutmeg — 1/8 teaspoon
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center