Saint Lucian Sweet Potato Pudding
A moist and flavorful baked pudding made from grated sweet potatoes, warm spices, and coconut milk, offering a delightful balance of sweetness and earthy notes.
🧂 Ingredients
- 2 lbs, grated Sweet potatoes
- 1 cup All-purpose flour
- 1 cup Brown sugar
- 1 cup Coconut milk
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Salt
- 0.5 cup (optional) Raisins
- 0.25 cup, melted Butter
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a baking dish (approximately 8x8 inches or a similar size).
- 2
In a large mixing bowl, combine the grated sweet potatoes, all-purpose flour, brown sugar, coconut milk, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until all ingredients are well incorporated.
- 3
If using raisins, fold them into the mixture.
- 4
Pour the melted butter into the bottom of the greased baking dish.
- 5
Transfer the sweet potato mixture into the baking dish, spreading it evenly over the melted butter.
- 6
Bake in the preheated oven for about 1 hour, or until the pudding is firm to the touch and a golden brown color on top. A toothpick inserted into the center should come out clean.
- 7
Remove from the oven and let it cool slightly before serving. It can be served warm or at room temperature.
💡 Pro Tips
- ✓Ensure the sweet potatoes are finely grated for a smoother pudding texture.
- ✓Adjust the amount of brown sugar to your desired sweetness.
- ✓For a richer flavor, you can add a tablespoon of rum.
- ✓If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include grated coconut for added texture and flavor.
- A pinch of ground cloves can be added along with cinnamon and nutmeg.
- For a dairy-free version, ensure your coconut milk is unsweetened and use a vegan butter substitute.