St. Kitts Sweet Potato Pudding
A moist and flavorful baked pudding made from grated sweet potatoes, coconut milk, spices, and a touch of sweetness. It's a comforting dessert or breakfast treat.
🧂 Ingredients
- 5 pounds Sweet potatoes(peeled, cut, and grated (yields approx. 12 cups grated))
- 3 cups Dark sugar
- 1 cup All-purpose flour
- optional Raisins
- 1 packet Grace Coconut Milk Powder
- 5 cups Water
- 0.25 cup Grace Margarine(melted)
- 1 whole Nutmeg(freshly grated)
- 1 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 1 teaspoon Vanilla essence
- 1 tablespoon White rum(optional)
- 1 tablespoon Lime juice
- 1 teaspoon Grace Browning(optional, for color)
👨🍳 Instructions
- 1
Preheat oven to 350°F (180°C). Grease a 10-inch baking tin.
- 2
In a large mixing bowl, combine the grated sweet potatoes, dark sugar, flour, and raisins (if using).
- 3
In a separate bowl, combine the Grace Coconut Milk Powder with water and mix well to form coconut milk. Add this to the sweet potato mixture.
- 4
Add the melted margarine, grated nutmeg, salt, cinnamon powder, vanilla essence, white rum (if using), lime juice, and browning (if using) to the mixture. Mix everything thoroughly until well combined.
- 5
Scrape the mixture into the greased baking tin and spread evenly.
- 6
Bake for 1.5 to 1.75 hours, or until a skewer inserted into the center comes out clean.
- 7
Let the pudding cool slightly before serving.
💡 Pro Tips
- ✓Ensure the sweet potatoes are grated finely for a smoother pudding texture.
- ✓If you don't have Grace Coconut Milk Powder, use 5 cups of regular full-fat coconut milk.
- ✓Baking time may vary depending on your oven; check for doneness with a skewer.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add grated carrots or pumpkin for extra moisture and color.
- Incorporate a tablespoon of grated ginger for a spicy note.