Jamaican Sweet Potato Pudding

Name: Jamaican Sweet Potato Pudding
Yield: 8
Cuisine: Jamaicana
Ingredients: 0.5 cups Wheat flour; 0.25 teaspoons Salt; 0.75 cups Coconut Milk; 1 tablespoon Brown Sugar; 0.13 teaspoons Cinnamon; 1 tablespoon Vanilla Extract; 0.5 cups Raisins; 0.5 teaspoons Ground Ginger; 0.13 teaspoons Nutmeg; 1 teaspoon Allspice; 2 lb Sweet Potatoes

Fácil

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein6 %3 g
Carbs70 %38 g
Fat25 %6 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	211 kcal	136 kcal
Protein	3 g	1.9 g
Carbs	38 g	24.5 g
Fat	6 g	3.9 g

One serving is about 155 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Jamaican

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Jamaican

Ingredients

120 ml Wheat flourOriginal: 0.5 cups
0.25 teaspoons Salt
180 ml Coconut MilkOriginal: 0.75 cups
1 tablespoon Brown Sugar
0.13 teaspoons Cinnamon
1 tablespoon Vanilla Extract
120 ml RaisinsOriginal: 0.5 cups
0.5 teaspoons Ground Ginger
0.13 teaspoons Nutmeg
1 teaspoon Allspice
907 g Sweet PotatoesOriginal: 2 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center