Sweet Potato Pudding
Jamaican Sweet Potato Pudding is a favorite Sunday desert of Jamaicans and is fondly known as “hell a top , hell a bottom and hallelujah in the middle'. This Jamaican Sweet Potato Pudding cake is smooth and creamy, the coconut milk, raisins and rum add huge flavor to this dessert.
If you have a sweet tooth but are trying to maintain a healthy diet, this sweet potato pudding checks all the boxes for a delicious yet (relatively) low-calorie dessert. This recipe is prefect for Thanks giving or Christmas.
Ingredients
5 pound(s) sweet Potato
3 cup(s) dark Sugar
1 cup(s) flour
1 teaspoon(s) cinnamon powder
1 packet(s) Grace Coconut Milk Powder
5 cup(s) water
1/4 cup(s) Grace Margarine melted
1 whole nutmeg, grated
1 teaspoon(s) salt
1 teaspoon(s) cinnamon powder
1 teaspoon(s) vanilla essence
1 tablespoon(s) white rum
1 tablespoon(s) lime juice
1 teaspoon(s) Grace Browning optional
Rum Sauce
4 tablespoons cornstarch
1 quart 40-percent whipping cream
2 cups granulated suga
1 cup dark rum
small bowl of raisins
1 stick of hbutter
Directions
Peel cut and grate sweet potatoes and place in a large mixing bowl.
Add dark sugar, flour and raisins.
Combine Grace Coconut Milk Powder with water, mix well and add to the sweet potato mixture.
Add melted margarine,nutmeg,salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well.
Scrape mixture into a greased 10inch baking tin.
Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 - 1 3/4 hours.
For the rum sauce: Blend the cornstarch with the water in a small saucepan. Add the cream, granulated sugar, butter, rum and raisins and cook over low heat, stirring occasionally, until thick. Serve the sauce with the sweet potato pudding. You can also garnished the pudding with Shredded Coconut and Cherry.