Name: Sweet Potato Pudding
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 to 8 servings
Cuisine: caribbean
Ingredients: Softened butter, for the pan; 1/4 cup all-purpose flour, plus more for the pan; 3 pounds white-fleshed sweet potatoes, called boniato or batata; 1/4 cup shredded coconut; 1/4 cup raisins; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup packed dark brown sugar; 3 cups coconut milk; 1/4 cup evaporated milk

Directions

Preheat oven to 350 degrees F.
Butter and flour a 9 by 13-inch baking dish.
Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well.
Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes.
Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mechel Thompson, Maroons, New York, NY

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Sweet Potato Pudding

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