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Sweet Potato Pudding

Caribbean · 80 min · Easy · 8 servings

Sweet Potato Pudding

Grated sweet potato baked slowly with coconut milk and warm spice into a dense, sliceable pudding with a dark, sticky top.

~320 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Grate and mix

    Grate the sweet potato finely into a large bowl — the fine grate is what gives the smooth, dense set. Stir in the coconut milk, sugar, spices, vanilla, cornstarch and raisins.

  2. 2

    Into the dish

    Pour into a greased baking dish and smooth the top. It will look alarmingly liquid; it sets as it bakes.

  3. 3

    Bake low and long

    ⏱ 60 min

    Bake at 375°F conventional (170°C fan) for 55–60 minutes until the top is dark and slightly cracked and the middle barely wobbles.

  4. 4

    Cool before cutting

    Let it cool completely in the dish — at least 2 hours — before cutting. Warm, it collapses.

Notes

Grate, do not process: a food processor turns it to purée and the pudding goes gluey. The dark top is traditional and desirable, not burnt. Better on day two, straight from the fridge.

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