Jamaican Sweet Potato Pudding Recipes

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JAMAICAN SWEET POTATO PUDDING



Jamaican Sweet Potato Pudding image

There are two secrets to this silky, not-too-sweet pudding, a Jamaican holiday staple from Hazel Craig, the mother of the pastry chef Jessica Craig: Freshly grated nutmeg provides the warm, toasty flavor and batatas (white-fleshed sweet potatoes) give the dish its dense, starchy texture. The combination of sweet potato and coconut is decadent, but not overly so - like a poundcake merged with a cheesecake.

Provided by Priya Krishna

Categories     custards and puddings, dessert

Time 1h45m

Yield 20 servings

Number Of Ingredients 9

Softened butter or cooking spray, for greasing the pan
2 1/4 pounds/1 kilogram mix of batatas (white sweet potatoes) and yellow Jamaican yams or other yams
1 2/3 cups fresh coconut milk or 1 can (14 ounces) unsweetened coconut milk
2 cups raisins/290 grams (optional)
2 cups/400 grams granulated sugar
1 cup/130 grams all-purpose flour
2 teaspoons freshly grated nutmeg
2 teaspoons vanilla extract
1 teaspoon kosher salt

Steps:

  • Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.
  • Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1 1/3 cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.
  • If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.
  • Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.
  • Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1 1/2 hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.
  • Cut the pudding into 20 pieces and serve at room temperature.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 102 milligrams, Sugar 20 grams, TransFat 0 grams

JAMAICAN SWEET POTATO PUDDING



Jamaican Sweet Potato Pudding image

Taken from the Enid Donaldson cookbook. Hell a top, Hell a bottom Hallelujah in the middle! This is a Jamaican riddle and most people know that the answer is a delicious sweet potato pudding, baked in an iron dutch pot or dutch oven with live coals in the bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and at the bottom at the same time. The delicious hallelujah is best liked when the top, called a 'sof pon top', is softer than the rest of the pudding.

Provided by CT07315

Categories     Dessert

Time 1h45m

Yield 1 pudding, 12 serving(s)

Number Of Ingredients 14

2 lbs sweet potatoes, grated
1/4 lb yam, grated
1/2 cup flour
1/4 lb raisins
1 teaspoon baking powder
6 ounces evaporated milk (half tin)
5 cups coconut milk (2 coconuts)
1 cup brown sugar
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup sherry wine
1/4 cup rum
1 ounce butter (melted)

Steps:

  • 1. Preheat oven to 350°F
  • 2. Mix grated potato, yam, flour, raisins and baking powder.
  • 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
  • 4. Pour milk mixture into potato mixture and beat until smooth.
  • 5. Pour into a greased 9-inch pan.
  • 6. Rest mixture about half hour.
  • 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.

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