Sweet Potato Puddin’

A popular Jamaican dessert with sweet potato, cocoyam, ginger, and spices, offering a rich and fragrant treat with a perfect custard top.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the raisins in a small bowl or ramekin and pour the rum over the raisins. Let them soak for a minimum of 30 minutes, or up to 24 hours if time permits.

Step 2

Rinse and peel the sweet potatoes and cocoyam. Cut them into cubes and, as you cut them, place them in a large bowl of water to slow down browning.

Step 3

Put the coconut milk and ginger root into a high-powered blender, then drain the cubes of sweet potato and cocoyam and add them to the blender.

Step 4

Blend the ingredients, alternating between low and medium speed, until the consistency is a smooth, grated texture. Do not over-blend into a liquid texture.

Step 5

Preheat the oven to 380°F (195°C).

Step 6

In a large mixing bowl, combine the blender mixture with cinnamon, nutmeg, ground cloves, allspice, salt, melted butter, coconut, brown sugar, and orange zest.

Step 7

Butter a 9-inch (23-cm) springform baking pan on each corner and pour the mixture into it. Cover the pan with foil, place it on the lower rack of the oven, and bake for 1 hour.

Step 8

While the puddin’ is baking, prepare the custard by combining steamed coconut milk, brown sugar, vanilla extract, and cinnamon in a small bowl and mixing well.

Step 9

After 1 hour, remove the foil, poke a toothpick into the center to check firmness; it should come out slightly oily. Return to oven uncovered for 30 minutes.

Step 10

Gently pour the custard evenly across the entire surface of the puddin’, and using a spoon, gently spread it out. Place the puddin’ back into the oven without foil for another 30 minutes.

Step 11

Allow the puddin’ to rest for at least 30 minutes before releasing the springform. Store leftovers covered on the counter or in the refrigerator for up to 3 days.