It's Sweet Sunday and another recommendation from J - Jamaican sweet potato pudding! Now I'll be honest right away, this did not come out the way I expected. I followed a recipe and ended up with something that looked drastically different to the recipe photos. And I have no idea how! However, it tastes amazing, so I'm counting this as a successful first attempt. As J doesn't cook or bake and he can't just invite an aunt round, he couldn't really help as to why they may have turned out so differently, but he did say that the taste is pretty spot on.
Mine turned out a lot wetter than the recipe photo looked, despite cooking for over the maximum time suggested. It also looks a lot paler. I used light brown sugar instead of dark, so that could have affected it slightly. Next time I think I'll try squeezing out more of the moisture from the sweet potatoes and / or adding a little more flour.
I'm sharing the recipe anyway, as it tastes great and is particularly lovely warm with a scoop of vanilla ice cream on the side. I'll be trying again with some changes, so stay tuned!
Ingredients
900g sweet potato
400ml coconut milk
130g plain flour
200g raisins or sultanas
2tsp vanilla extract
1 1/2 tsp nutmeg
1 tsp mixed spice
200g brown sugar
1 tsp salt
butter (for greasing the pan)
Method
1. Pre-heat the oven to 180C.
2. Peel the potatoes and grate finely, using the small side of a grater. Place the grated potato in a sieve and push out the excess moisture.
3. Add the potatoes and coconut milk to a bowl and mix. Combine this with the remaining ingredients and mix well.
4. Grease and line a baking tin and pour in the batter. Bake for 45-60 minutes until a skewer inserted in the middle comes out clean.
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