Jamaican Sweet Potato Pudding
Caribbean Jamaican classic 'hell a top, hell a bottom, hallelujah in the middle', dense spiced sweet potato and coconut pudding baked until crusty outside and soft inside.
Caribbean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and finely grate 250g orange sweet potato. Combine grated sweet potato, 180ml coconut milk, 70g dark brown sugar, 30g cornmeal, 20g flour, 30g raisins, cinnamon, nutmeg, allspice, vanilla, lime zest, ginger, salt, and 20g melted coconut oil in a large bowl. Mix thoroughly with a wooden spoon 2 minutes until completely uniform, dense, and smooth.
Bake 1
Preheat oven to 160°C (325°F). Grease a 12cm round ovenproof dish generously with coconut oil. Scrape the sweet potato batter into the greased dish and smooth the top with the back of a spoon. Bake 60 minutes until the top begins to set and darken.
Bake 2
Remove pudding from oven. Spoon 2 tbsp coconut milk over the hot pudding top and sprinkle with 1 tsp dark brown sugar. Return to the oven and bake 15 to 20 minutes at 160°C until the top is deeply crusted and dark, and a skewer comes out clean.
Rest and plate
Cool the pudding 20 minutes in the dish until it firms as it cools. Cut into 6 wedges and serve warm, 3 wedges per person.
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