Description
Discover the rich flavors of Jamaican Sweet Potato Pudding, a traditional Caribbean dessert that features a dense, moist base made with sweet potato and yellow yam, combined with warming spices and a luscious coconut custard topping. This gluten-free and vegan pudding is perfect for an indulgent treat after dinner or any special occasion.
Ingredients
Main Ingredients
- 1½-2 lb sweet potato (680g)
- ½ lb yellow yam (226g)
- ½ cup cornmeal (80g, fine texture)
- ½ cup brown rice flour (80g)
- 1 cup raw cane sugar (200g)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon pink salt
- 1 tablespoon homemade browning sauce (or 1 teaspoon store-bought browning sauce)
- 1 teaspoon vanilla extract
- 14 oz coconut milk (400ml)
For the Soft/Custard Top
- ½ cup coconut milk (118ml)
- 2 tablespoons raw cane sugar (24g)
- ⅛ teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (356°F, gas mark 4) and grease or line a 9-inch springform pan with a loose base to ensure easy removal of the pudding.
- Peel and Clean: Peel the sweet potato thoroughly and wash it to remove any dirt or debris, ensuring a clean base for your pudding.
- Grate Vegetables: Using a box grater with medium-sized holes, grate the peeled sweet potato and then grate the yellow yam. Place the grated vegetables in a bowl to prepare for mixing.
- Mix Dry Ingredients: In a separate medium bowl, combine the brown rice flour, cornmeal, cinnamon, nutmeg, pink salt, and raw cane sugar. Stir together and set aside.
- Combine Wet Ingredients: Add the vanilla extract, homemade browning sauce, and 14 oz of coconut milk to the bowl containing the grated vegetables. Stir well to mix all the wet ingredients evenly.
- Incorporate Dry into Wet: Gradually fold the dry ingredient mixture into the wet mixture, stirring carefully until a smooth batter forms without lumps.
- Pour Batter into Pan: Transfer the batter into the prepared springform baking pan, smoothing the surface for even baking.
- Bake the Pudding: Bake in the preheated oven for about one hour, allowing the pudding to set and cook through.
- Prepare Custard Topping: While the pudding bakes, whisk together ½ cup coconut milk, 2 tablespoons raw cane sugar, and ⅛ teaspoon cinnamon in a small bowl to create the soft custard topping.
- Add Custard Topping: Remove the pudding from the oven carefully, then pour the custard mixture evenly over the pudding’s surface using a spoon to spread gently.
- Bake Again with Topping: Return the pudding to the oven and bake for an additional 45 minutes to 1 hour, or until the topping is fully absorbed and forms a soft crust.
- Cool and Serve: Remove the pudding from the oven and allow it to cool completely in the pan before carefully removing it. Slice and serve chilled or at room temperature for the best flavor and texture.
Notes
- Use a springform pan to easily remove the pudding without breaking its delicate structure.
- Homemade browning sauce gives a deeper flavor, but store-bought can be used at a lower quantity.
- Ensure the pudding cools completely to allow it to firm up properly before slicing.
- This pudding is naturally gluten-free and vegan, making it suitable for those dietary preferences.
- Adjust the baking time slightly if you use a different sized pan to ensure the pudding cooks evenly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jamaican
