Recipe courtesy of Mechel Thompson

Sweet Potato Pudding

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  • Level: Easy
  • Total: 1 hr 40 min
  • Cook: 1 hr 40 min
  • Yield: 6 to 8 servings
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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


  1. Preheat oven to 350 degrees F.
  2. Butter and flour a 9 by 13-inch baking dish.
  3. 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.
  4. Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes.
  5. 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.
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