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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!