Sweet Potato Pudding

INGREDIENTS:

 

3 lbs boniato (known in Jamaica as sweet potato), cut into 1-inch pieces

1 lb kabocha or calabaza squash (referred to as pumpkin), cut into 1-inch pieces

4 cups coconut milk, fresh or canned

1 1/2 to 1 3/4 cups brown sugar (according to taste)

¼ cup unsalted butter, melted

1 tsp ground nutmeg

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

1 tbsp vanilla extract

1 tbsp rose water

¼ tsp almond extract

2 tbsp white rum (or to taste)

1 cup all-purpose flour 

 

 

INSTRUCTIONS:

 

1) Preheat oven to 350 degrees. In a mixing bowl, add coconut milk, brown sugar, melted butter, nutmeg, cinnamon, ginger, allspice, cloves, salt, vanilla extract, rose water, almond extract, and rum. Whisk well. Reserve 1 cup for later.

 

2) Blend* sweet potato and pumpkin** in a blender with the coconut milk mixture, minus the cup that was reserved. (Might need to do this in two batches, depending on the size of the blender.)

 

3) Pour the mixture back into the mixing bowl. Sift and mix in the flour until the batter has a consistent texture. Be careful not to over mix.

 

4) Pour the batter into a buttered 10-inch cake pan or springform pan. Bake for 1 hour and 10 minutes.

 

5) After the first 1 hour and 10 minutes of baking, increase the oven temperature to 375 degrees. Pour the reserved coconut milk mixture over the top and bake for another 35 minutes.

 

 

Allow to cool at room temperature for at least one hour before cutting. Store uneaten portion in the refrigerator for up to 3-5 days, or freeze and consume within 4-6 weeks for best results. Warm refrigerated slices for 20 seconds, if desired. Allow frozen slices to thaw in the refrigerator overnight before enjoying.

 

 

NOTES:

*Instead of using a blender, another option is to grate the sweet potato and pumpkin.

**Traditionally, yellow yam is used along with the sweet potato. You can opt to use 1 lb of yellow yam instead of pumpkin.