Tag: Jamaican

Sweet Potato Pudding

Sweet Potato Pudding

It’s here, ya’ll! We have ONE week left until our Jamaican kitchen pop-up event! If you haven’t registered, make sure to do so ASAP! Here’s the link to register!

On the dessert menu for this even is our Sweet Potato Pudding. This custardy treat is light, easy, naturally gluten-free and nut-free!

This pudding is a common dessert in Jamaica and especially with the warming Caribbean spices like cinnamon, ginger and allspice, this is sure to transport your tastebuds.

Pumpkin pie change-up

This pudding would be a fantastic substitute for the traditional pumpkin pie at Thanksgiving. For this recipe, you can use sweet potato, pumpkin, or butternut squash! I used canned just to make my life a bit easier, but if you have fresh sweet potatoes, you’ll want to roast them in the oven at 425F degrees for 40-45 minutes. Then, add the ingredients into a blender, or use a handheld stick blender in a large bowl, pour into a casserole (or pie dish) and that’s it.

This sweet potato pudding uses eggs to make a custard-type pudding but if you’re egg-free, substitute the 4 eggs for 1 cup of flour. It’ll still be delicious, of course, but the texture will be cakier and less custard-like.

Hope you all try this recipe – maybe for your next Shabbat lunch meal as a twist on kugel, or for your Thanksgiving dessert. Can’t wait to see you all at the pop-up next week!

If you’re interested in some more recipes that we’ll be featuring at the pop-up, check these out below!

Chayote Squash Slaw – Meat Your Vegetables

0 from 0 votes
Print
Sweet Potato Pudding
Course: Dessert
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 2 Sweet Potatoes, OR one 15 oz. can If using whole sweet potatoes, pierce with a fork and roast at 425F for 40-45 minutes until the flesh is soft
  • 1 14 oz. Can of Coconut Milk Don't use light coconut milk, or coconut cream, or cream of coconut (that has too much sugar and is used for pina coladas!)
  • 1 cup Sugar
  • 4 Eggs, large
  • 1 tsp. Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/2 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Allspice Used a lot in Jamaican cuisine!
  • 1/4 tsp. Sea salt
Instructions

  1. Pre-heat oven to 375F

  2. Add all ingredients into a large bowl, or blender container

  3. Blend, or use a handheld stick blender (or you can use a whisk) and mix all ingredients together until the batter is smooth

  4. Pour into 2-quart square baking dish

  5. Bake at 375F for 1 hour, or until fully set

  6. Let cool and serve! This would be great warmed, or room temp (or cold too, it'll just be a bit firmer) and served with a dollop of whipped cream - YUM!

Chayote Squash Slaw

We’re just 2 weeks away from our Jamaican Pop-Up Event at Ezras Israel Congregation in Chicago! If you haven’t registered yet, here is the link!

Since Daniel and I are cooking delicious Jamaican Caribbean food at this upcoming event, here’s a sneak peek at one of the menu items – Chayote Squash Slaw.

What is Chayote Squash?

Chayote Squash is very popular in Jamaican cuisine (a.k.a. “Cho Cho”), found all other Latin America, but originating in Mexico. The fruit is a member of the gourd family and it looks like a large pear, with a more wrinkly bottom. There are so many great health benefits to chayote squash too. It’s high in antioxidants, vitamin C, folic acid, and vitamin K and B6. It can also help improve blood sugar and studies have found that the chayote can help lower cholesterol levels too.

Chayote squash is a great addition to this slaw because the skin is so thin that you don’t need to peel it and it can be eaten raw. I just sliced it like a pear, removing the inner seed(s) and slicing it thin. Of course, if you want to cook it (not for this slaw) you can treat it just like a summer squash – roasted or grilled would be delicious. It tastes similar to jicama, or even as tart as a green apple. Can’t find chayote squash for this recipe? Substitute it for zucchini!

Spicy, Tangy, Sweet, Crunchy & Herbaceous

I love a good dish that brings together lots of flavor combinations and this slaw certainly hits the mark. The dressing is so simple. Mustard (I used yellow), honey (or for a shortcut, use honey mustard), lime zest and juice, salt, dried thyme. I never knew until my research that thyme is a popular herb in Jamaican cuisine! The slaw combines all of these flavor bombs, The jalapenos bring the heat and spice, mustard for tang, sweet from the bit of honey, tart from the lime, veggies from crunch and thyme and cilantro bring herby flavors!

Can’t wait to devour this slaw, either on its own or piled into a sandwich – YUM!

Hope to see you all soon at our pop-up event!

Like this recipe? Be sure to rate it 5 stars!

 

0 from 0 votes
Print
Chayote Squash Slaw
Servings: 8 servings
Author: Rachel Katzman
Ingredients
Slaw
  • 1 8 oz. bag Shredded Red Cabbage Feel free to use a coleslaw mix or green cabbage
  • 1/2 cup Shredded Carrots
  • 1 Chayote Squash, seeds removed, sliced thin
  • 1 cup Cilantro, chopped Don't throw away the cilantro stems! That's where all the flavor is, so chop them up and add them to the slaw too.
  • 1-2 Jalapenos or other hot peppers I used a mix of home-grown small jalapenos and banana peppers (which are more mild) for color
Dressing
  • 3 tbsp. Mustard (I used yellow mustard for an extra tang, but really, any kind would be delish) Or just use honey mustard instead
  • 1 1/2 tbsp. Honey Omit if using honey mustard
  • 2 Limes, zest & juice
  • 1/4 tsp. Salt
  • 1/2 tsp. Dried Thyme
Instructions

  1. Mix all of the slaw ingredients in a large bowl or serving dish

  2. In a bowl or mason jar, add the mustard, honey, zest and juice of both limes, salt and dried thyme. Shake or mix well and pour over slaw

  3. Mix well and serve immediately. The salt will draw out moisture from the veggies so it's best served same-day, however, leftovers are still good in the fridge for about 1-2 days