Jamaican Sweet Potato Pudding
A Jamaican baked dessert pudding featuring grated sweet potatoes, coconut milk, and warm spices blended into a custardy batter and baked until set.
Steps
- 1
Preheat the oven to 350°F 177 °C · 350 °F · Gas 4 · Medium heat (175°C 175 °C · 347 °F · Gas 4 · Medium heat). Grease and line a 9-inch round pan or loaf pan with parchment paper.
- 2
Process the sweet potatoes in a food processor until finely grated.
- 3
In a small bowl, toss raisins with 2 teaspoons of flour from the 1/2 cup all purpose flour; set aside.
- 4
In a large bowl, combine grated sweet potatoes, light brown sugar, all purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1 1/2 cups of coconut milk until a batter forms.
- 5
Fold in the raisins that were tossed in the flour.
- 6
Pour the batter into the prepared pan and smooth the top.
- 7
Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center.
