Jamaican Sweet Potato Pudding

Jamaican Sweet Potato Pudding

Serves 8,

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.

ready for mixing

Spoon into a prepared dish and bake for 1 hour. Serve with thick cream, thick coconut cream or Greek style yoghurt. Yum.

a great dessert any time of the year


5 thoughts on “Jamaican Sweet Potato Pudding

  1. Pingback: field trips and farm tours | adventuresingrowing

  2. Now that looks like an *awesome* use for sweet potatoes! Totally bookmarking this for the next time I have some sweet potatoes in! I don’t cook much with them so it’s great to see alternative recipes 🙂

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