RECIPE TWEAKED - SEE BELOW
Join my 95 year old mom and I as she walks us through making authentic Jamaican sweet potato pudding using her childhood recipe that she got from her mom.
wow your frien6d and family using this recipe
For this recipe I use purple flesh or Murasaki or Caribbean sweet potato. Don't use the orange flesh one you need dry sweet potato
Ingredients
1 3/4 to 2 pounds sweet potato (blended smooth)
1/2 cup all purpose flour
1/2 cup yellow corn meal
1/2 stick butter (melted)
1 can coconut milk
1 1/2 table spoon vanilla flavoring
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon mixed spice (pumpkin spice can be substituted)
1 teaspoon salt
1 cup dark brown sugar
1/2 cup raisins
2 tablespoons white rum
1. Preheat oven to 350
2. Blend sweet potatoes to smooth
3. Combine the dry ingredients in a bowl (flour, corn meal, salt, nutmeg, mixed spice, baking powder). You can sift all together to make sure well mixed
4. Place blended sweet potatoes in mixer and add the dry ingredients. Stir with a spatula to incorporate
6. Add your melted butter, white rum, vanilla and sugar and blend well.
7. 5. Turn on mixer and blend for a few minutes till well incorporated
8. Add raisins and blend some more
9. Pour into baking pan
10. Bake at 350 degrees for 1 1/2 hours
11. you can cover lightly with foil for first 1 hour to keep moisture in and uncover then brush with a mixture of coconut milk, vanilla and sugar to get the moistened too then finish baking for last 30 minutes uncovered.
11. Make it cool for at least an hour for the pudding to settle and set.
12. Enjoy!