recipe · 0 min · serves 4

Jamaican Sweet Potato Pudding

Ingredients

• 2 lb sweet potato
• 1.5 cups coconut milk
• 1.5 cups brown sugar
• 0.5 cups all-purpose flour
• 1 tbsp vanilla extract
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 0.5 tsp ground ginger
• 0.25 tsp salt
• 0.5 cups dried apricots
• 0.75 cups coconut milk
• 1 tbsp brown sugar
• 0.13 tsp ground cinnamon
• 0.13 tsp ground nutmeg

Method

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
2. Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
3. In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
4. Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center