Vincentian Sweet Potato Pudding
The Quirky Foodster Team
Ingredients
Method
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Combine the grated sweet potato, sugar, coconut milk, melted butter, spices, vanilla and salt.
- Stir in the raisins if using.
- Pour into the prepared dish and bake 60-70 minutes until set and deep golden brown.
- Cool at least 20 minutes before slicing.
Introduction: A dense, spiced steamed pudding made from grated sweet potato, coconut milk and warm spices.
Cultural Background: Sweet potato pudding is a traditional dessert for special occasions in Saint Vincent and the Grenadines, valued for its moist texture and deep spicing.
Tips: Grate the sweet potato finely for the smoothest texture. Cover loosely with foil if the top browns too quickly.
Variations: Add grated coconut for extra texture; swap raisins for chopped candied ginger.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual slices in the microwave for 30-40 seconds, or warm the whole dish in a low oven.
Nutrition: Approx. 280 kcal, 3 g protein, 45 g carbohydrate, 10 g fat per serving.
FAQs:
Q: Can I use canned sweet potato puree?
A: Freshly grated sweet potato gives the traditional dense texture.
Q: Is this pudding served warm or cold?
A: Either way, though many prefer it slightly warm.
- Sweet potato, peeled and finely grated — 800 g (1.75 lb)
- Brown sugar — 200 g (1 cup)
- Coconut milk — 400 ml (14 oz)
- Butter, melted — 2 tbsp
- Ground cinnamon — 1 tsp
- Ground nutmeg — 1/2 tsp
- Ground ginger — 1/2 tsp
- Vanilla extract — 1 tsp
- Salt — 1/2 tsp
- Raisins (optional) — 50 g (1/3 cup)
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