JAMAICAN SWEET POTATO PUDDING
There are two secrets to this silky, not-too-sweet pudding, a Jamaican holiday staple from Hazel Craig, the mother of the pastry chef Jessica Craig: Freshly grated nutmeg provides the warm, toasty flavor and batatas (white-fleshed sweet potatoes) give the dish its dense, starchy texture. The combination of sweet potato and coconut is decadent, but not overly so - like a poundcake merged with a cheesecake.
Provided by Priya Krishna
Categories custards and puddings, dessert
Time 1h45m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.
- Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1 1/3 cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.
- If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.
- Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.
- Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1 1/2 hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.
- Cut the pudding into 20 pieces and serve at room temperature.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 102 milligrams, Sugar 20 grams, TransFat 0 grams
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akash mahumud
[email protected]I'm not sure what I did wrong, but my pudding turned out grainy and dry. I think I might have overcooked it.
KING ZUBENZ
[email protected]This pudding is a bit too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
SN Shakib Ahmmed
[email protected]I followed the recipe exactly and my pudding turned out great! It was so delicious that I ate it all in one sitting.
Ruth Holder
[email protected]This is the best sweet potato pudding I've ever had! The spices are perfectly balanced and the texture is so smooth and creamy.
Trisha
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of sweet potato, but I'm so glad I did! This pudding is amazing! It's creamy, flavorful, and the perfect amount of sweetness.
Faadumo Aadan
[email protected]This pudding is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
Hein de Wit
[email protected]I've made this pudding several times and it always turns out perfect. It's a great dessert to serve at potlucks or parties.
RainxPro YT
[email protected]I love the combination of sweet potato and coconut milk. This pudding is so rich and decadent.
Xamze Mahamed
[email protected]This recipe is a keeper! It's a great way to use up leftover sweet potatoes.
Jennifer Miller
[email protected]I made this for my family and they loved it! Even my picky kids ate it up.
Danielle King
[email protected]This pudding was easy to make and turned out great! I used canned coconut milk and it still came out creamy and flavorful.
Sarah Brianna
[email protected]I've never been a big fan of sweet potato pudding, but this recipe changed my mind. The addition of coconut milk and spices really took it to the next level. It was so delicious that I ate two servings!
Edda Luna
[email protected]This Jamaican sweet potato pudding was a hit at my dinner party! It had the perfect balance of sweetness and spice, and the texture was incredibly smooth and creamy. I will definitely be making this again.