Jamaican Sweet Potato Pudding Recipes
JAMAICAN SWEET POTATO PUDDING
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
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
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
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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Quailing the banana leaf. Lining the dutchie, greased with butter, with "quailed" banana leacves. Pouring the mixture into the dutchie. Hell a top, hell a bottom, an' hallelujiah inna de miggle". Taking a peak to see how the pudding is coming along. The mixture bakes very slowly.
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