Desserts
Sweet Potato Pudding
Ingredients
- - 500 g (1.1 lb) sweet potato, peeled and grated
- - 150 g (3/4 cup) granulated sugar
- - 100 g (1 cup) desiccated coconut
- - 200 ml (3/4 cup plus 1 tbsp) coconut milk
- - 60 ml (1/4 cup) whole milk
- - 2 large eggs
- - 60 g (4 tbsp) butter, melted
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1 tsp vanilla extract
- - 1 tbsp dark rum (optional)
- - 1/2 tsp salt
Method
- Preheat the oven to 180°C (355°F) and grease the baking dish.
- In a large bowl, combine the grated sweet potato, sugar, desiccated coconut, coconut milk, whole milk, eggs, melted butter, cinnamon, nutmeg, vanilla, rum if using, and salt. Mix thoroughly until well combined.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Bake for 55-65 minutes until the top is golden brown and a knife inserted into the centre comes out mostly clean (the pudding should still be moist).
- Cool for at least 20 minutes before slicing and serving, warm or at room temperature.
Introduction: Sweet potato pudding is a dense, spiced steamed or baked pudding found across Anguilla and the wider Caribbean, traditionally made around the holidays but enjoyed year-round as an afternoon treat, often flavoured with coconut, nutmeg and a touch of rum.
Cultural Background: Sweet potato pudding is a dense, spiced steamed or baked pudding found across Anguilla and the wider Caribbean, traditionally made around the holidays but enjoyed year-round as an afternoon treat, often flavoured with coconut, nutmeg and a touch of rum.
Tips: Grate the sweet potato finely for an even, smooth texture throughout the pudding. Cover loosely with foil if the top browns too quickly before the centre is fully set.
Variations: Add 50 g (1/3 cup) raisins for a fruitier, traditional variation. For a non-alcoholic version, simply omit the rum with no other adjustments needed.
Storage: Refrigerate covered for up to 5 days, or freeze individual portions for up to 2 months.
Reheating: Reheat individual portions in a microwave for 45-60 seconds, or in an oven at 150°C (300°F) for 10 minutes.
Nutrition: Calories: 310 kcal | Protein: 5 g | Carbohydrates: 34 g | Fat: 17 g | Fibre: 3 g | Sodium: 210 mg
FAQs:
Q: Can I use canned sweet potato puree instead of fresh? A: Fresh, grated sweet potato gives the most authentic texture, but well drained canned puree can be substituted in a pinch. Q: Is this pudding served hot or cold? A: It is delicious either way — warm from the oven or chilled the next day.
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