Jamaican Sweet Potato Pudding

A tender and aromatic dessert with coconut milk, spices and raisins — a classic Jamaican delicacy that melts in your mouth. Perfect served with tea or as a festive treat.

Ingredients

• 908 g Sweet potato
• 2.3 cup Coconut milk
• 2.5 tbsp Brown sugar
• 0.5 cup Wheat flour
• 1 tbsp Vanilla extract
• 1 tsp Jamaican allspice
• 1.1 tsp Ground cinnamon
• 1.1 tsp Ground nutmeg
• 0.5 tsp Ground ginger
• 0.25 tsp Salt
• 0.5 cup Raisins

Instructions

1. Preheat the oven to 175°C. Grease a 23 cm baking dish (round or rectangular) and line it with parchment paper.
2. Cut the sweet potato and process it in a food processor until finely shredded. In a separate bowl, dust the raisins with 2 teaspoons of flour from the measured amount and set aside.
3. In a large bowl, combine the shredded sweet potato, brown sugar, flour, vanilla extract, allspice, ground cinnamon, nutmeg, ginger and salt. Pour in the coconut milk and mix well until you have a smooth batter. Gently fold in the raisins with flour.
4. Pour the batter into the prepared baking dish and smooth the surface. Bake uncovered for 1 hour 30 minutes, until the pudding is set but the center remains slightly soft.