Dessert

Sweet Potato Pudding

Name: Sweet Potato Pudding
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: caribbean
Ingredients: 900 g sweet potato peeled and grated; 120 g all-purpose flour; 200 g granulated sugar; 400 ml canned coconut milk full-fat; 120 ml milk; 60 g melted butter; 1 tsp vanilla extract; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.25 tsp salt; 50 g raisin (optional)

This sweet potato pudding is a comforting Caribbean-inspired dessert that's subtly spiced and delightfully moist. Made with grated sweet potatoes, coconut milk, and warm spices, it's a perfect treat for any occasion. Serve it warm or chilled for a taste of the islands.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 6
Difficulty: Medium
Per serving: 572 kcal

Vegetarian

Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gsweet potato, peeled and grated
120 gall-purpose flour
200 ggranulated sugar
400 mlcanned coconut milk, full-fat
120 mlmilk
60 gmelted butter
1 tspvanilla extract
1 tspground cinnamon
0.5 tspground nutmeg
0.25 tspsalt
50 graisin(optional)

Equipment

grater · medium bowl · whisk · oven · large mixing bowl · 9x13 inch baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
About 5 min
Cook’s note: Ensuring the dish is well-greased prevents the pudding from sticking.
2
In a large mixing bowl, combine the grated sweet potato, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, and salt.
About 5 min
Cook’s note: Mix thoroughly to ensure the spices and flour are evenly distributed throughout the sweet potato.
3
In a separate medium bowl, whisk together the canned coconut milk, milk, melted butter, and vanilla extract.
About 2 min
4
Pour the wet ingredients into the dry ingredients and mix well until everything is just combined. Do not overmix.
About 3 min
Cook’s note: Overmixing can develop the gluten in the flour, leading to a tougher pudding.
5
If using, fold in the raisins.
About 1 min
6
Pour the mixture into the prepared baking dish and spread evenly.
About 1 min
7
Bake for 60-70 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
About 1 hr
Cook’s note: Baking times can vary, so start checking at 60 minutes.
8
Remove from the oven and let cool slightly before serving.
About 3 min
Cook’s note: The pudding will firm up a bit more as it cools.

Per serving

Nutrition

61%Score

Calories: 571.5kcal
Protein: 6.9g
Carbs: 88.7g
Fat: 22.8g
Fibre: 5.6g
Sugar: 47.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sweet potato pudding in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave until warm, or in a preheated oven at 150°C (300°F) until heated through.