Caribbean Sweet Potato Delight

Ingredients

• 2 pounds (900g) sweet potatoes, peeled and grated 2 pounds (900g) sweet potatoes, peeled and grated
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1/2 cup (120ml) melted butter 1/2 cup (120ml) melted butter
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (60g) raisins 1/2 cup (60g) raisins
• 1/2 cup (60g) chopped pecans (optional) 1/2 cup (60g) chopped pecans (optional)
• Butter or cooking spray, for greasing Butter or cooking spray, for greasing

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 12g (Saturated Fat: 8g)
• Carbohydrates: 40g (Sugars: 22g)
• Protein: 2g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
2. 2.
   In a large bowl, combine the grated sweet potatoes, coconut milk, brown sugar, melted butter, rum, vanilla extract, cinnamon, nutmeg, allspice, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Stir in the raisins and chopped pecans (if using).
4. 4.
   Pour the mixture into the greased baking dish and smooth the top with a spatula.
5. 5.
   Bake for approximately 1 hour, or until the pudding is set and the top is golden brown.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.
7. 7.
   Serve warm and enjoy the delightful flavors of the Caribbean!

Treat your ingredients with care...

• Sweet potatoes — Make sure to grate the sweet potatoes using the large holes of a box grater for the best texture in the pudding.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is fully incorporated.
• Rum — Use a dark or spiced rum to add depth of flavor to the pudding.
• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the pudding to plump them up and prevent them from drying out during baking.
• Pecans — Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant before chopping and adding them to the pudding for an extra nutty flavor.

Tips & Tricks

• For a twist, add a teaspoon of grated fresh ginger to the pudding mixture for a subtle spicy kick.
• Serve the pudding with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Leftover pudding can be refrigerated and enjoyed cold the next day, or gently reheated in the microwave or oven.
• If you prefer a smoother texture, you can blend the mixture in a food processor or blender before baking.
• Experiment with different toppings such as toasted coconut flakes or a sprinkle of ground cinnamon for added visual appeal and flavor.

Serving advice

Serve the Caribbean Sweet Potato Pudding warm as a delightful dessert after a Caribbean-inspired meal. It pairs perfectly with a cup of freshly brewed coffee or a glass of spiced rum.

Presentation advice

To enhance the presentation, dust the top of the pudding with a sprinkle of powdered sugar or garnish with a few fresh mint leaves. Serve it in individual ramekins or cut it into squares for a more elegant presentation.