JAMAICAN SWEET POTATO PUDDING

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Jamaican Sweet Potato Pudding image

There are two secrets to this silky, not-too-sweet pudding, a Jamaican holiday staple from Hazel Craig, the mother of the pastry chef Jessica Craig: Freshly grated nutmeg provides the warm, toasty flavor and batatas (white-fleshed sweet potatoes) give the dish its dense, starchy texture. The combination of sweet potato and coconut is decadent, but not overly so - like a poundcake merged with a cheesecake.

Provided by Priya Krishna

Categories     custards and puddings, dessert

Time 1h45m

Yield 20 servings

Number Of Ingredients 9

Softened butter or cooking spray, for greasing the pan
2 1/4 pounds/1 kilogram mix of batatas (white sweet potatoes) and yellow Jamaican yams or other yams
1 2/3 cups fresh coconut milk or 1 can (14 ounces) unsweetened coconut milk
2 cups raisins/290 grams (optional)
2 cups/400 grams granulated sugar
1 cup/130 grams all-purpose flour
2 teaspoons freshly grated nutmeg
2 teaspoons vanilla extract
1 teaspoon kosher salt

Steps:

  • Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.
  • Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1 1/3 cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.
  • If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.
  • Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.
  • Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1 1/2 hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.
  • Cut the pudding into 20 pieces and serve at room temperature.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 102 milligrams, Sugar 20 grams, TransFat 0 grams

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