Sweet Potato Pudding
This sweet potato pudding is a comforting Caribbean-inspired dessert that's subtly spiced and delightfully moist. Made with grated sweet potatoes, coconut milk, and warm spices, it's a perfect treat for any occasion. Serve it warm or chilled for a taste of the islands.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 572 kcal
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gsweet potato, peeled and grated
- 120 gall-purpose flour
- 200 ggranulated sugar
- 400 mlcanned coconut milk, full-fat
- 120 mlmilk
- 60 gmelted butter
- 1 tspvanilla extract
- 1 tspground cinnamon
- 0.5 tspground nutmeg
- 0.25 tspsalt
- 50 graisin(optional)
Equipment
grater · medium bowl · whisk · oven · large mixing bowl · 9x13 inch baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
About 5 min
Cook’s note: Ensuring the dish is well-greased prevents the pudding from sticking.
- 2
In a large mixing bowl, combine the grated sweet potato, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, and salt.
About 5 min
Cook’s note: Mix thoroughly to ensure the spices and flour are evenly distributed throughout the sweet potato.
- 3
In a separate medium bowl, whisk together the canned coconut milk, milk, melted butter, and vanilla extract.
About 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix well until everything is just combined. Do not overmix.
About 3 min
Cook’s note: Overmixing can develop the gluten in the flour, leading to a tougher pudding.
- 5
If using, fold in the raisins.
About 1 min
- 6
Pour the mixture into the prepared baking dish and spread evenly.
About 1 min
- 7
Bake for 60-70 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
About 1 hr
Cook’s note: Baking times can vary, so start checking at 60 minutes.
- 8
Remove from the oven and let cool slightly before serving.
About 3 min
Cook’s note: The pudding will firm up a bit more as it cools.
Per serving
Nutrition
- Calories
- 571.5kcal
- Protein
- 6.9g
- Carbs
- 88.7g
- Fat
- 22.8g
- Fibre
- 5.6g
- Sugar
- 47.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sweet potato pudding in an airtight container in the refrigerator.
Reheat individual portions in the microwave until warm, or in a preheated oven at 150°C (300°F) until heated through.
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