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Jamaican Sweet Potato Pudding

Source of Recipe

"The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"We often confuse sweet potatoes and yams. Sweet potatoes are the pale, creamy tubers we often mistake for the deeper-hued yams. For this recipe, Jamaicans traditionally use some of each. If all you have is one or the other, either will be fine in this recipe. Coconut milk, spices, vanilla, and rum transform the sweet potatoes (and yams) into a silky, spicy pudding. It would be perfect for any special meal between Thanksgiving and New Years'. This makes a very substantial dessert. Just be careful not to overbake it, or it will behave like an overbaked custard and separate."

List of Ingredients

â—¦ 2 tablespoons butter, plus extra for the dish
â—¦ 1 ½ pounds sweet potatoes, yams, or a combination, peeled and cut into ½-inch dice (about 4 cups)
â—¦ 1 can (14 ounces) unsweetened coconut milk
â—¦ 1 cup heavy cream
â—¦ 1 teaspoon ground cinnamon
â—¦ 1 teaspoon ground allspice
â—¦ 1 teaspoon ground nutmeg
â—¦ ½ teaspoon ground ginger
â—¦ 1 ½ teaspoons vanilla extract
â—¦ ½ teaspoon salt
â—¦ 1 cup packed light or dark brown sugar
â—¦ ¾ cup raisins
â—¦ ¾ cup all-purpose flour
â—¦ 2 tablespoons Jamaican rum
â—¦ Whipped cream for serving


Recipe

Preheat the oven to 325° F. Butter a shallow 2 ½-quart casserole.

Put the sweet potatoes and/or yams in a blender or a food processor with the steel blade in place with the coconut milk, cream, cinnamon, allspice, nutmeg, ginger, vanilla, and salt. Process until puréed.

Transfer to a large bowl and mix in the brown sugar, raisins, flour, and rum. Transfer to the prepared casserole dish and dot with the 2 tablespoons butter.

Bake for 1 ½ hours, or until set and a knife inserted near the center comes out clean. Serve warm, or cooled and chilled, with whipped cream.

Serves 8