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Grenadian Sweet Potato Pudding
A rich and creamy baked pudding made with sweet potatoes, coconut milk, spices, and a hint of rum, offering a comforting and flavorful dessert experience.
๐ง ์ฌ๋ฃ
- 2 lbs Sweet potatoes(peeled and grated)
- 13.5 oz Coconut milk(full-fat)
- 12 oz Evaporated milk
- 1 cup Granulated sugar(adjust to taste)
- 4 tbsp Butter(melted)
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 2 tbsp Dark rum(optional)
- 1/4 tsp Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 350ยฐF (175ยฐC). Grease a 9x13 inch baking dish.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure even greasing to prevent sticking. - 2
In a large bowl, combine the grated sweet potatoes, coconut milk, evaporated milk, sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, rum (if using), and salt.
๐ก ์ ๋ฌธ๊ฐ ํ: Mix thoroughly to ensure all ingredients are well incorporated. - 3
Pour the mixture into the prepared baking dish.
- 4
Bake for 60-75 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
๐ก ์ ๋ฌธ๊ฐ ํ: The pudding should be set but still slightly moist. - 5
Let the pudding cool for at least 15-20 minutes before serving. It can be served warm or at room temperature.
๐ก ์ ๋ฌธ๊ฐ ํ: Cooling allows the pudding to firm up.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a smoother pudding, you can blend the sweet potato mixture before baking.
- โAdjust the sugar to your preference. Taste the batter before baking.
- โA pinch of ground cloves can add an extra layer of spice.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add raisins or chopped candied ginger to the batter for extra texture and flavor.
- Serve with a drizzle of caramel sauce or a dollop of whipped cream.