MenuCulture Menu, Recent Posts
Jamaican Sweet Potato Pudding
Jamaican Sweet Potato Pudding
- baking tin
- measuring cups
- 5 pounds sweet potato
- 3 cups brown sugar
- 1 cup all purpose flour
- 1 teaspoon cinnamon powder
- 1 packet coconut milk powder (preferable Grace (TM) Coconut Milk Powder/liquid)
- 5 cups water
- 1/4 cup butter (melted, optional to margarine)
- 1 nutmeg (grated)
- 1 teaspoon salt
- 1 teaspoon vanilla essence
- 1 tablespoon lime juice
- 1/4 cup margarine (melted, optional to butter)
Prepare sweet potatoes:
Ideally use traditional Jamaican sweet potato which can be obtained at Caribbean food mart.
Peel and cut the sweet potatoes in halves which allow for better grip for grating.
Grate sweet potatoes which traditionally is done by using a manual metal grater. However, if food processor is used, then cut sweet potatoes first in cubes and add to food processor for grating. Place grated sweet potatoes in a large mixing bowl.
Make batter:
Add dark sugar, flour and raisins. Reconstitute coconut milk powder with water or use tin liquid coconut milk. Best result is with Grace Coconut Powder/liquid. Mix well and add to the sweet potato mixture.
Add melted margarine, nutmeg, salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well
Transfer mixture into a greased baking tin. Bake in a preheated oven 350 F or 180 degrees C for 1 1/2 – 1 3/4 hours.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.