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top down view of Jamaican Sweet Potato Pudding with three slices cut
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Jamaican Sweet Potato Pudding

Jamaican Sweet Potato Pudding is a deliciously decadent dish!
Course Dessert, side
Cuisine American, Caribbean, Western
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 8
Calories 417kcal
Author Bintu Hardy

Ingredients

  • 2 lb (900g) orange sweet potatoes peeled and cut into chunks
  • 14 oz (414ml) coconut milk
  • 1 cup (200g) dark brown sugar
  • 1 tsp vanilla extract
  • 1 tsp grated ginger
  • 1/2 tsp browning sauce optional
  • 2 1/4 cup (152g) gluten free flour (or regular flour if not gluten free)
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • sea salt

Instructions

  • Preheat oven to 350 F / fan-assisted 160C / 180C / gas 4 and line and oil a 9-inch baking pan.
  • Add sweet potato chunks and coconut milk into a high powered blender and blend into a pureé.
  • Decant pureé into a bowl and stir in the rest of the ingredients until just combined.
  • Pour the batter into the cake tin and bake in the preheated oven for about 1 hour and 10 minutes, or until the sweet potato pudding is set and an inserted skewer comes out clean.
  • Let the pudding cool in the cake tin before serving.

Nutrition

Calories: 417kcal | Carbohydrates: 76g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Sodium: 77mg | Potassium: 528mg | Fiber: 7g | Sugar: 33g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 4mg