Jamaican Sweet Potato Pudding
There are two secrets to this silky, not-too-sweet pudding, a Jamaican holiday staple from Hazel Craig, the mother of the pastry chef Jessica Craig: Freshly grated nutmeg provides the warm, toasty flavor and batatas (white-fleshed sweet potatoes) give the dish its dense, starchy texture. The combination of sweet potato and coconut is decadent, but not overly so — like a poundcake merged with a cheesecake.
- Total:
- Serves: 20 persons
Ingredients
- Softened butter or cooking spray, for greasing the pan
- 2 ¼pounds/1 kilogram mix of batatas (white sweet potatoes) and yellow Jamaican yams or other yams
- 1 ⅔cups fresh coconut milk or 1 can (14 ounces) unsweetened coconut milk
- 2cups raisins/290 grams (optional)
- 2cups/400 grams granulated sugar
- 1cup/130 grams all-purpose flour
- 2teaspoons freshly grated nutmeg
- 2teaspoons vanilla extract
- 1teaspoon kosher salt
Instructions
Step 1
Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.Step 2
Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1 1/3 cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.Step 3
If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.Step 4
Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.Step 5
Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1 1/2 hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.Step 6
Cut the pudding into 20 pieces and serve at room temperature.