Hey there, sweet potato lovers!
I’ve got a treat for you today!
We’re diving into the world of sweet potato pudding.
This recipe is creamy, dreamy, and a little bit sweet.
Perfect for dessert or even a healthy breakfast!
You won’t want to miss this one. Let’s whip it up!
Suggestions for Ingredient Substitution
For sweet potatoes, butternut squash or pumpkin can be used as alternatives, offering similar texture and sweetness. Adjust cooking time slightly, as these may cook faster than sweet potatoes. Yam or dasheen can be replaced with taro root or cassava, maintaining a starchy base for the pudding. Adjust quantities based on water content of the chosen substitute.
Coconut milk can be substituted with almond milk or oat milk for a nut-free option. Use the same amount, but consider adding a tablespoon of coconut extract to maintain the coconut flavor. For a lower-carb version, replace all-purpose flour with almond flour or coconut flour. Use about 3/4 cup of almond flour or 1/2 cup of coconut flour for every cup of all-purpose flour, and increase the number of eggs or liquid ingredients to compensate for the drier texture.
| Preparation Time | 30-45 minutes |
| Cooking Time | 90-105 minutes |
| Total Time | 120-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 30-40 g
- Fat: 100-120 g
- Carbohydrates: 400-450 g
Ingredients
- 2-2 1/2 pounds sweet potatoes
- 1 pound yellow or white yam, or dasheen
- 1 coconut (blend to give 3 cups coconut milk)
- 1/4 cup grated coconut
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp salt (optional)
- 4 tbsp melted butter or 1/4 cup
- 1 tsp freshly grated nutmeg
- 1 tsp mixed spice
- 1 tsp cinnamon powder
- 1 tbsp molasses or 2 tsp browning
- 1 tbsp vanilla essence
- 1 tsp rose or almond water/essence (optional)
- 1/4 cup soaked raisins (optional)
- Pinch of shredded ginger
Step 1: Prepare the Sweet Potatoes, Yam, and Coconut
Begin by peeling and washing 2-2.5 pounds of sweet potatoes and 1 pound of yellow or white yam (or dasheen).
Grate the sweet potatoes and yam using a grater or blend them in a blender with a bit of liquid until smooth.
Grate a piece of coconut and set it aside, then blend the remaining coconut to obtain about 3 cups of fresh coconut milk.
Step 2: Mix Coconut Milk and Spices
In a large bowl, combine the 3 cups of fresh coconut milk with 2 cups of sugar, 1 teaspoon of mixed spice, 1 teaspoon of cinnamon powder, 1 teaspoon of freshly grated nutmeg, 1 tablespoon of molasses, 1 tablespoon of vanilla essence, 1 teaspoon of rose or almond water (optional), and 4 tablespoons of melted butter.
Mix until the sugar and spices are fully dissolved.
Step 3: Add Flour and Combine with Sweet Potatoes
Shred a piece of fresh ginger and add it to the mixture.
Then, gradually add 2 cups of all-purpose flour, stirring constantly to ensure there are no lumps.
Incorporate the grated sweet potato, yam, and grated coconut into the mixture, mixing thoroughly until all ingredients are well combined.
Step 4: Add Optional Ingredients and Prepare to Bake
Optionally, add 1/4 cup of soaked raisins or currants to the mixture and mix well.
Grease a 9-inch baking pan and pour the entire mixture into it.
Cover the pan with foil and place it in a preheated oven at 350°F (180°C).
Step 5: Bake and Finish the Pudding
Bake the pudding for 1.5 hours.
After this initial baking time, remove the foil and pour any remaining coconut mixture on top of the pudding.
Return the pudding to the oven, uncovered, and bake for an additional 40-45 minutes, or until the pudding is fully cooked and set.
Step 6: Cool and Serve
Once baking is complete, remove the pudding from the oven and allow it to cool for at least 2 hours before cutting into it.
This cooling time is crucial for the pudding to set properly.
Once cooled, cut and serve your delicious sweet potato pudding.
