Caribbean Sweet Potato Pudding
Hand-grated sweet potato baked slowly with coconut milk, dark brown sugar and warm spice into a dense, moist pudding. Fine cornmeal stands in for wheat flour and gives it a sliceable body.
- 1
Heat the oven to 350°F and grease a 9-inch square baking pan generously with the coconut oil.
- 2
Grate the sweet potatoes on the small holes of a box grater into a large bowl. You want a wet, fine pulp rather than long shreds.
- 3
Stir in the cornmeal, brown sugar, cinnamon, nutmeg, ginger, and salt until evenly distributed and no dry pockets remain.
- 4
Pour in the coconut milk and vanilla and mix to a loose, pourable batter, then fold in the raisins.
- 5
Scrape into the pan and smooth the top. Bake 1 hour 30 minutes, until the surface is set and dry to the touch, the edges pull from the pan, and a knife inserted in the center comes out clean.
- 6
Cool in the pan at least 20 minutes before cutting. The pudding firms as it cools and slices cleanly when barely warm.
Ingredients
- 2 tablespoons coconut oil, for the pan
- 2 pounds sweet potatoes, peeled and finely grated
- 1 cup fine yellow cornmeal
- 1 cup packed dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 (13.5 ounce) can full-fat coconut milk
- 2 teaspoons vanilla extract
- 1/3 cup raisins
Instructions
- 1
Heat the oven to 350°F and grease a 9-inch square baking pan generously with the coconut oil.
- 2
Grate the sweet potatoes on the small holes of a box grater into a large bowl. You want a wet, fine pulp rather than long shreds.
- 3
Stir in the cornmeal, brown sugar, cinnamon, nutmeg, ginger, and salt until evenly distributed and no dry pockets remain.
- 4
Pour in the coconut milk and vanilla and mix to a loose, pourable batter, then fold in the raisins.
- 5
Scrape into the pan and smooth the top. Bake 1 hour 30 minutes, until the surface is set and dry to the touch, the edges pull from the pan, and a knife inserted in the center comes out clean.
- 6
Cool in the pan at least 20 minutes before cutting. The pudding firms as it cools and slices cleanly when barely warm.