Jamaican Sweet Potato Pudding
Traditional Jamaican Sweet Potato Pudding is better than any sweet potato pie you'll ever taste! This baked vegan recipe features the signature custard top and flan-like middle.
Ingredients
- 3 lbs Jamaican sweet potatoes
- 1 cup flour
- 3/4 cup corn meal, fine grain
- 2 13.5 oz cans full fat coconut milk
- 2 cups brown sugar
- 1 tbsp vanilla
- 1 tbsp cinnamon
- 2 tsp all spice
- 2 tsp nutmeg
- 1/2 tsp salt
- 1 cup raisins optional
- 3 tbsp white Jamaican rum optional
Instructions
- Preheat oven to 350 degrees F. Grease 9 in springform pan or 10 in square baking pan and set aside.
- OPTIONAL: Add raisins to a small bowl along with rum. Set aside. If you are not using raisins, skip this step.
- Peel and grate sweet potatoes. You can also use a blender "grate" the potatoes, just use some coconut milk when blending.
- In a small bowl, whisk together grated sweet potatoes, coconut milk, brown sugar, vanilla, cinnamon, all spice, and nutmeg. Set aside.
- In a separate bowl, sift flour and cornmeal through a strainer. Slowly pour in wet sweet potato mixture, whisking constantly to prevent any lumps. Reserve about 1/2 cup of the wet ingredients to pur over the pudding once it bakes. If desired, add raisins and rum mixture to the batter now. TIP: to prevent raisins from sinking to the bottom of the pudding, lightly coat them with flour before folding into batter.
- Pour batter into baking pan of choice and bake in middle rack for 1.5 hours. Remove pudding from oven, pour on the reserve liquid and return to oven for an additional 15-20 minutes, or until the liquid on top sets into a "custard".
- Remove pudding from oven and cool for at least 1 hour. Leftovers can be stored in the fridge.
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