Antiguan Sweet Potato Pudding
A rich, dense, and comforting dessert made from grated sweet potatoes, coconut, spices, and often a touch of rum, baked until golden and caramelized.
🧂 Ingredients
- 2 lbs Sweet potatoes(peeled and grated)
- 1 cup Shredded coconut(unsweetened)
- 1 cup Brown sugar(packed)
- 0.5 cup Butter(melted)
- 0.5 cup Milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Nutmeg(freshly grated)
- 0.5 teaspoon Cinnamon
- 2 tablespoons Rum(optional, dark or spiced)
- 0.25 teaspoon Salt
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or a similar sized oven-safe dish.
- 2
In a large bowl, combine the grated sweet potatoes, shredded coconut, brown sugar, melted butter, milk, eggs, vanilla extract, nutmeg, cinnamon, rum (if using), and salt. Mix well until all ingredients are thoroughly combined.
- 3
Pour the mixture into the prepared baking dish and spread evenly.
- 4
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and slightly caramelized.
- 5
Let the pudding cool slightly before serving. It can be served warm or at room temperature.
💡 Pro Tips
- ✓Ensure sweet potatoes are grated finely for a smoother pudding texture.
- ✓For a richer flavor, use full-fat coconut milk.
- ✓This pudding is delicious served on its own or with a scoop of vanilla ice cream.
🔄 Variations
- Add raisins or chopped candied ginger to the batter for extra texture and flavor.
- A drizzle of condensed milk over the top before serving adds sweetness and creaminess.