Allspice Porch · Desserts

Spiced Sweet Potato Pudding

Name: Spiced Sweet Potato Pudding
Total time: 75 min
Yield: 8 servings
Ingredients: 700 g Sweet potato; 80 g All-purpose flour; 120 g Brown sugar; 200 ml Canned coconut milk; 1 whole Egg; 40 g Butter; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 0.25 tsp Ground nutmeg; 0.5 tsp Ground allspice; 50 g Raisins; 0.5 tsp Salt; 120 ml Whole milk; 1 whole Lime

Grated sweet potato baked with coconut milk, brown sugar, warm spices and raisins until the centre is set. A dense porch pudding, cut into squares.

75 minutes · Easy · 8 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Sweet potato700 g
All-purpose flour80 g
Brown sugar120 g
Canned coconut milk200 ml
Egg1 whole
Butter40 g
Vanilla extract1 tsp
Ground cinnamon1 tsp
Ground nutmeg0.25 tsp
Ground allspice0.5 tsp
Raisins50 g
Salt0.5 tsp
Whole milk120 ml
Lime1 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg, milk (butter and milk), wheat (flour) and coconut (coconut milk).

Method

Heat the oven and grate

Heat the oven to 175°C (350°F). Grease a 20 cm square baking dish with a little of the butter. Peel the sweet potatoes and grate them on the large holes of a box grater. You should have about 600 g of grated potato. Wash and dry the lime and finely grate 1 tsp of zest, avoiding the white pith.

Mix the batter

Melt the remaining butter and let it cool for a minute. In a large bowl, whisk the egg, coconut milk, milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, salt and lime zest. Do not taste this mix; it contains raw egg. Stir in the flour until there are no dry pockets, then fold in the grated sweet potato and the raisins. The batter will look loose and shreddy. Pour it into the dish.

Bake to 74°C

Bake for 50–65 minutes, until the top is deep golden and a knife inserted in the centre comes out with a few moist crumbs, not wet batter. Because of the egg, the centre must reach 74°C (165°F). Check with a thermometer in the middle, not touching the dish. If the top is dark before the centre is ready, lay foil loosely over it and keep baking.

Cool and cut

Cool in the dish for 20 minutes. The pudding firms as it cools. Cut into squares and serve warm. Refrigerate leftovers within two hours.

Grate the potato just before it goes into the batter so it does not turn grey and dry. The centre temperature matters more than a cracked top: 74°C, then a rest so the squares hold.

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