Jamaican Sweet Potato Sweet Pudding with Coconut and Spice
Make Jamaican Sweet Potato Sweet Pudding with grated sweet potatoes, coconut milk, brown sugar, and warm spice. Dense, rich, and sliceable after a slow bake.
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Ingredients
- 2 1/2 lb (1.1 kg) Jamaican or Japanese sweet potatoes, peeled and finely grated
- 1 cup (125 g) all-purpose flour
- 1/2 cup (75 g) fine yellow cornmeal
- 1 1/2 cups (320 g) packed dark brown sugar
- 1 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 2 3/4 cups (650 ml) full-fat coconut milk
- 6 tablespoons (85 g) unsalted butter, melted, plus more for the pan
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup (75 g) raisins, optional
- 1/3 cup (80 ml) full-fat coconut milk
- 1 tablespoon dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
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