Jamaican Sweet Potato Pudding
This Jamaican Sweet Potato Pudding (Pone) is sweet and full of flavor. The notes of cinnamon, nutmeg, and vanilla, as well as dried fruit inside, make it a sure winner!
Servings 8 people
Calories 409kcal
Ingredients
- 1 cup (130g) all-purpose flour
- 1 teaspoon ground mixed spice or pumpkin pie spice (6 parts cinnamon, 1 part ground nutmeg, 1 part ground ginger, ½ part ground allspice, ½ part ground cloves)
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 lb (900g) sweet potatoes , peeled
- 1 cup (200g) brown sugar
- 1 ½ cups (225g) raisins
- 1 can (13.5 oz or 400ml) coconut milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Now you have to grate the potatoes. Do it either manually, using a box grater on the finest setting, or, I assume, you can use a food processor. I did everything manually and I can't guarantee that you will get the same result with a food processor.
- Put the flour and all the spices into a large mixing bowl and mix. Stir in the grated sweet potatoes. Add the brown sugar, raisins, coconut milk and vanilla extract and mix everything well.
- Grease a 8-inch (20cm) springform cake pan. Pour the mixture into the pan and bake for 40-60 minutes until it is firm to the touch. When done, remove from the oven and allow to stand for 30 minutes before serving. Enjoy!
Notes
Adapted from "The People's Cookbook – A celebration of the nation's life through food" by Antony Worrall Thompson
Nutrition
Calories: 409kcal