Jamaican Sweet Potato Pudding
Lovingly borrowed and reprinted from Stephanie Alexanders’, Cook’s Companion – our kitchen bible! This recipe is a real surprise, very simple to make, is not too sweet, and a brilliant way to make use of those extra sweet potatoes that will be sitting around in your cupboard at this time of year.
- 700g sweet potatoes, peeled and coarsely grated
- 2/3 cup brown sugar
- 1.5 cups coconut milk
- ½ tspn ground cinnamon
- 1 tspn ground ginger
- ¼ tspn ground nutmeg (freshly ground is best)
- few drops pure vanilla
- 20g melted butter
- ½ cup seeded raisins
- 3 eggs
Preheat oven to 180C (or 160C if fan forced) and butter a 1.5 litre (approx.) gratin dish. Mix all ingredients to make a batter of dropping consistency.
Spoon into a prepared dish and bake for 1 hour. Serve with thick cream, thick coconut cream or Greek style yoghurt. Yum.