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!
- 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
Pre-heat oven to 375F
Add all ingredients into a large bowl, or blender container
Blend, or use a handheld stick blender (or you can use a whisk) and mix all ingredients together until the batter is smooth
Pour into 2-quart square baking dish
Bake at 375F for 1 hour, or until fully set
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!