In Jamaica, Sweet Potato Pudding is a must-have for the Sunday dessert of Jamaicans. It is the dessert that will stop people in their tracks and is fondly the taste is fondly described as “hell a top, hell a bottom and hallelujah in the middle’. This Jamaican Sweet Potato Pudding recipe is an Ital version of the popular dessert (The regular version is here).

Ingredients:

• 1lb 8ozs to 1lb 14ozs sweet potato (I used 1lb 14ozs in this Pudding)
• 3 cups of coconut milk
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp grated nutmeg
• 1 ½tsp vanilla essence
• 1 to 1 ¼4 cup brown sugar
• 2 cups soaked raisins (You can soak it in grape juice. I have mine soaked in Sherry for over 5 years now. I top it off with more Raisins, Prunes, and Sherry every time it gets too low in the bottle. Sherry has about 16% alcohol)
• ½ – 1 cup flour (More or less flour will make it firmer or less so I used half a cup)
• 5ozs Beet Root or Carrots (optional)

Method

1. Puree sweet potato and coconut milk in a blender
2. Pour mixture into a bowl
3. Dice beetroot
4. Add all the ingredients to the bowl. Mix and pour into a well-greased 8″ or 10″ round tin
   (vegetable shortening to grease the tin)
5. Bake at 350F for 1 ½ hour then 300F for 25 mins
6. Remove from the oven immediately.
7. Best eaten the next day or at least 5 hours after cooking.
8. The pudding sets as it cools.

Photo Source: Xavier Murphy