Jamaican Sweet Potato Pudding
This spiced custard transforms humble sweet potato into something luxurious and dense. In Jamaica, the dish appears on holiday tables and at informal celebrations, where coconut milk adds richness that transforms the batter into silk. The warm spices, allspice in particular, carry a Jamaican signature distinct from American sweet potato pie, grounding the sweetness in something more complex and savory.
Instructions
Preheat oven to 350°F (175°C).
Grease and line a 9-inch round pan or loaf pan with parchment paper.
Place your cut sweet potatoes in the bowl of a food processor and process until finely grated.
In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup.
Set aside.
In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt.
Stir in 1½ cups of coconut milk until a batter forms.
Fold in the raisins that were tossed in the flour.
Pour the batter into the prepared pan and smooth the top.
Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center.
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