Caribbean Chinese Sweet Potato Pudding

Ingredients

In this adaptation, the traditional Mexican Boniatillo is transformed into a Caribbean Chinese delight. The original recipe's Mexican flavors are replaced with Chinese spices such as cinnamon, ginger, and nutmeg, giving the dish a unique twist. Additionally, the use of coconut milk adds a tropical touch, which is characteristic of Caribbean cuisine. We alse have the original recipe for Boniatillo, so you can check it out.

• 2 lbs (900g) boniatos (sweet potatoes) 2 lbs (900g) boniatos (sweet potatoes)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (30g) raisins (optional) 1/4 cup (30g) raisins (optional)
• 1/4 cup (30g) chopped walnuts (optional) 1/4 cup (30g) chopped walnuts (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 5g)
• Carbohydrates: 42g (Sugars: 20g)
• Protein: 3g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Wash and peel the boniatos, then cut them into chunks.
3. 3.
   Place the boniato chunks in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
4. 4.
   Drain the cooked boniatos and transfer them to a mixing bowl.
5. 5.
   Mash the boniatos until smooth using a potato masher or fork.
6. 6.
   In a separate saucepan, combine the coconut milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Heat over medium heat until the sugar has dissolved, stirring occasionally.
7. 7.
   Pour the coconut milk mixture into the mashed boniatos and mix well.
8. 8.
   Add the butter and vanilla extract to the mixture and stir until fully incorporated.
9. 9.
   If desired, fold in the raisins and chopped walnuts.
10. 10.
    Grease a baking dish with butter and pour the boniatillo mixture into it.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the pudding is set and golden on top.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Boniatos (sweet potatoes) — Make sure to choose boniatos that are firm and free from blemishes. Boil them until they are easily pierced with a fork for the smoothest texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy pudding. Shake the can well before opening to ensure the cream and liquid are well combined.
• Cinnamon, ginger, and nutmeg — Adjust the amount of spices according to your taste preferences. Add more or less to achieve the desired flavor profile.
• Raisins and walnuts (optional) — Soak the raisins in warm water for 10 minutes before adding them to the pudding to plump them up. Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.

Tips & Tricks

• For a creamier texture, pass the mashed boniatos through a fine-mesh sieve before adding the coconut milk mixture.
• Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Experiment with different toppings such as toasted coconut flakes or a sprinkle of ground cinnamon for added flavor and visual appeal.
• Leftover pudding can be refrigerated and enjoyed cold the next day. It can also be reheated gently in the microwave or on the stovetop.

Serving advice

Serve the Caribbean Chinese Sweet Potato Pudding as a delightful dessert after a Caribbean or Chinese-inspired meal. It pairs well with a cup of hot tea or a refreshing tropical fruit juice.

Presentation advice

To elevate the presentation, garnish the pudding with a sprinkle of ground cinnamon or a few toasted walnuts. Serve it in individual dessert bowls or ramekins for an elegant touch.