Jamaican Sweet Potato Pudding

Updated at: Tue, 21 Nov 2023 17:27:53 GMT

Step 1

Preheat oven to 360 F and grease a 9 inch baking pan.

Step 2

Prepare the sweet potatos by peeling, washing, and grating finely. They can also be blended in a food processor, or boiled then mashed if preferred. Set aside.

Step 3

Pour rum over raisins and allow to soak for at least 20 minutes.

Step 4

In a large bowl, sift together the 1/2 cup of flour, cornmeal, nutmeg, cinnamon, and salt. Set aside.

Step 5

In a separate bowl, combine the coconut milk, sugar, and vanilla. Whisk until the sugar is dissolved. Reserve 1/2 cup of this mixture and set aside.

Step 6

Add the liquid mixture to the dry mixture and whisk. Once combined, add the grated ginger and sweet potato in three parts and whisk in until combined. Drain any excess rum from the raisns into the batter and toss the raisns in 2 Tbsp of flour. Stir in the flour covered raisins.

Step 7

Pour the pudding mixture into the prepared baking pan and swipe dollops of margrine around the edges of the pan.

Step 8

Bake for 1 hour or until almost set, then pull from oven. Pour the reseverd liquid over the pudding, and return to the oven for another 30 minutes to 1 hour. Cool before cutting. Enjoy hot or cold!

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