This is a super simple easy-to-make recipe for anyone with or without baking experience. This tasty sweet potato pudding has no sugar but is still very tasty. Give it a try and let me know if you like it.
Tasty Sweet Potato Pudding Recipe
Ingredients for a Small Pudding
2 Small Potatoes (Peeled and Chopped)
1 Tsp. Coconut Oil
1 Tsp. Butter
Grated Coconut (to your taste)
1 1/4 Cups Coconut Milk (rich, not too light)
1/2 Cup Cornmeal (refined)
1/2 Cup All-Purpose Flour
1/4 Cup Honey (or to your taste)
1 Tbsp. Molasses
2 Tbsp. Sweetened Condensed Milk
A Pinch of Salt
1 Tsp. Cinnamon (to your taste)
1 Tsp. Vanilla Flavor
1 Tbsp. Ginger (I forgot to add the ginger but it is very important)
Ingredients for this Pudding Topping (Optional)
1/4 Cup Coconut Milk
1 Tbsp. Honey
1/2 Tsp. Cinnamon (you can also add other spices)
Instructions:
First, make your coconut milk. Dehusk the coconut, wash them, chop them into small pieces then blend them using filtered water. Add half a cup of water per cup of chopped coconut so that it will not be too light. Strain the blended mixture to separate the liquid from the shredded bits, the liquid will be your milk.
Add the cornmeal to the coconut milk and let soak for a bit while you blend the other ingredients.
Use the same blender used for the coconut milk to blend your pudding ingredients. You can leave the desired amount of shredded coconut you want for the pudding in the blender. Then wash and dice the two small sweet potatoes (about half a pound) and place them in the blender. Add coconut milk, condensed milk, and vanilla flavor, and add oil, cinnamon, ginger, nutmeg (I had no nutmeg and I forgot the ginger), molasses, and honey. Now blend these using the grating feature on your blender (or the smoothie feature if you prefer your pudding smooth). Pour this mixture into the bowl with the cornmeal and coconut milk. Mix thoroughly to combine the ingredients, then pour this mixture into your baking pan. You may oil your baking pan or use parchment paper lining like I did. Bake for about 30-35 minutes (350 degrees), then add the topping (topping is optional. I did not do a topping this time).
Bake for about 35-45 minutes if you are not adding a topping.
Instructions for the topping: Pour coconut milk into a cup (I left some flakes in mine), and add sugar, vanilla (I had none of this), and cinnamon (and any other spice you choose). Mix thoroughly. Bake for an additional 10-15 minutes after pouring topping over the pudding, or based on your personal preference.
See how I made this super simple sweet potato cornmeal pudding in the video below 👇🏽
Other Jamaican sweet potato pudding videos 👇🏽
My second time baking Jamaican sweet potato pudding 👇🏽
My first time baking Jamaican sweet potato pudding 👇🏽
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