Recipe courtesy of Mechel Thompson
Sweet Potato Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 505
- Total Fat
- 24
- Saturated Fat
- 20
- Carbohydrates
- 72
- Dietary Fiber
- 6
- Sugar
- 38
- Protein
- 6
- Cholesterol
- 11
- Sodium
- 123
- Total: 1 hr 40 min
- Cook: 1 hr 40 min
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.