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Jamaican Sweet Potato Pudding
A rich, dense, and comforting dessert made from grated sweet potatoes, coconut milk, warm spices, and often raisins. Traditionally baked in a Dutch pot over coals, this version is adapted for a conventional oven. It has a moist, cake-like texture with a slightly custardy top, making it a beloved treat for breakfast, tea, or dessert.
🧂 材料
- 2 lbs Jamaican sweet potatoes (batata)(peeled and finely grated. White-fleshed varieties are traditional.)
- 1 lb Yellow yam(peeled and finely grated. Acts as a binder.)
- 3 cups Full-fat coconut milk(from 1 fresh coconut or canned)
- 1/2 cup All-purpose flour(plus 2 tsp for tossing raisins)
- 1.5 cups Light brown sugar(adjust to taste)
- 1/2 cup Raisins(optional, soaked in rum)
- 4 tbsp Butter(melted, plus more for greasing pan)
- 1 tbsp Vanilla extract
- 1 tsp Ground allspice
- 1 tsp Ground cinnamon
- 1 tsp Freshly grated nutmeg
- 1 tsp Salt
- 2 tbsp Rum(optional, for soaking raisins)
👨🍳 作り方
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan or springform pan with butter.
💡 プロのコツ: Lining the pan with parchment paper can also help with removal. - 2
If using raisins, soak them in rum for at least 30 minutes. Drain and toss with 2 teaspoons of flour.
- 3
In a large bowl, combine the finely grated sweet potatoes and yellow yam. Ensure excess moisture is squeezed out if necessary.
💡 プロのコツ: Grating by hand provides the best texture, but a food processor can be used with caution. - 4
Add the melted butter, coconut milk, brown sugar, vanilla extract, allspice, cinnamon, nutmeg, and salt to the grated root vegetables. Mix well.
💡 プロのコツ: Ensure the coconut milk is well-shaken if using canned. - 5
Gradually stir in the 1/2 cup of all-purpose flour until a smooth batter forms. Fold in the floured raisins, if using.
💡 プロのコツ: Adding flour gradually helps prevent lumps. - 6
Pour the batter into the prepared baking pan and smooth the top.
💡 プロのコツ: Leave about an inch of space at the top for the custard topping if making one. - 7
Bake for 1 hour and 30 minutes, or until the center is mostly set but still slightly soft.
- 8
While the pudding bakes, prepare the custard topping (optional): In a small saucepan, combine 3/4 cup coconut milk, 1/4 cup brown sugar, 1/4 tsp cinnamon, and 1/4 tsp nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.
💡 プロのコツ: This custard topping adds an extra layer of richness. - 9
Remove the pudding from the oven and gently spoon the custard topping over the surface. Return to the oven and bake for an additional 30-40 minutes, until the custard is set and a toothpick inserted into the center comes out mostly clean.
💡 プロのコツ: The top should be set but still moist. - 10
Let the pudding cool completely in the pan for at least 1 hour before slicing. For the best texture, refrigerate for a few hours or overnight.
💡 プロのコツ: Cooling allows the pudding to firm up and flavors to meld.
💡 プロのコツ
- ✓Using white-fleshed Jamaican sweet potatoes (batata) is traditional and yields a starchier, drier result compared to orange sweet potatoes.
- ✓Finely grating the sweet potatoes and yam is key to achieving the pudding's characteristic dense yet moist texture.
- ✓Tossing raisins in a bit of flour before adding them to the batter helps prevent them from sinking to the bottom.
- ✓Allowing the pudding to cool completely, or even chilling it overnight, significantly improves its texture and flavor.
- ✓The traditional method of baking over coals (hell a top, hell a bottom) gives a unique flavor; for a similar effect, cover the pudding with foil for the last part of baking to trap steam.
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- For a vegan version, ensure all ingredients are plant-based (e.g., use plant-based butter if not using melted coconut oil).
- Add a tablespoon of molasses or browning sauce for a darker color and richer flavor.
- Incorporate shredded coconut into the batter for added texture and flavor.
- Some recipes omit the yam and rely solely on sweet potatoes, though this may affect the binding.