Jamaican Sweet Potato Pudding

Place the peeled sweet potatoes into a food processor and pulse until finely grated.

Ingredients

900 g of Sweet Potato

Equipment

Food Processor

In a small bowl, toss the raisins with 2 teaspoons of all-purpose flour to prevent them from sinking during baking, then set aside.

Ingredients

120 mL of Raisins

10 mL of All Purpose Flour

In a large mixing bowl, combine the grated sweet potatoes, light brown soft sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt.

Ingredients

30 mL of Sweet Potato

240 mL of All Purpose Flour

240 mL of Light Brown Soft Sugar

5 mL of Vanilla Extract

5 mL of Allspice

5 mL of Cinnamon

2½ mL of Nutmeg

5 mL of Ginger

2½ mL of Salt

Equipment

Large Mixing Bowl

Stir in the coconut milk until a smooth batter forms, then gently fold in the flour-coated raisins.

Ingredients

30 mL of Raisins

240 mL of All Purpose Flour

240 mL of Coconut Milk

Equipment

Wooden Spoon

Pour the batter into the prepared pan, smooth the surface with a spatula, and bake uncovered for 90 minutes until the pudding is set but remains slightly soft in the center.

Ingredients

30 mL of Light Brown Soft Sugar

Equipment

Spatula

Oven

Cake Pan