Kittitian 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 in a large bowl.
- Stir in the raisins if using.
- Pour the mixture into the prepared baking dish, smoothing the top.
- Bake for 60-70 minutes until set and a deep golden brown on top.
- Cool for at least 20 minutes before slicing and serving.
Introduction: A dense, spiced steamed pudding made from grated sweet potato, coconut milk and warm spices.
Cultural Background: Sweet potato pudding is a traditional Caribbean dessert often prepared for Christmas and other special occasions in Saint Kitts and Nevis, valued for its moist, rich texture and deep spicing reminiscent of gingerbread.
Tips: Grate the sweet potato finely for the smoothest texture. Cover loosely with foil if the top browns too quickly before the centre sets.
Variations: Add grated coconut for extra texture; swap raisins for chopped candied ginger for a spicier variation.
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.
FAQs:
Q: Can I use canned sweet potato puree?
A: Freshly grated sweet potato gives the traditional dense texture; puree will yield a smoother, less textured result.
Q: Is this pudding served warm or cold?
A: It can be enjoyed either way, though many prefer it slightly warm with the spices most fragrant.
- 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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