← Nouns Cooking · Caribbean

Ingredients

• 900 g sweet potatoes (ideally white or Caribbean), peeled and finely grated
• 125 g plain flour
• 200 g Brown sugar
• 1½ tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• ½ tsp ground allspice (or mixed spice)
• ½ tsp Salt
• 600 ml Coconut milk
• 2 tsp Vanilla extract
• 40 g Butter, melted, plus extra for the tin
• 100 g Raisins
• 120 ml coconut milk, for the topping
• 2 tbsp sugar, for the topping

Method

1. Heat the oven to 180°C (350°F). Butter a 23 cm square or round baking tin.
2. Mix the grated sweet potato with the flour, brown sugar, spices and salt.
3. Stir in the coconut milk, vanilla and melted butter to make a loose, pourable batter, then fold in the raisins.
4. Pour into the tin and bake for 1 hour.
5. Stir the topping coconut milk with the sugar and pour it over the pudding. Bake for 25–30 min more, until the top is set and custardy and a knife in the middle comes out mostly clean.
6. Cool for at least 1 hour before slicing; it sets firmly as it cools.

Tips

• A food processor with a fine grating disc makes quick work of the sweet potatoes.
• Orange-fleshed sweet potatoes work but make a softer, sweeter pudding.

Sources

Written in our own words after cross-checking these recipes:

Jamaicans.com Taste the Islands