Indulge in the tropical flavors of our Easy Jamaican Sweet Potato Pudding Cake, a vegan delight that's both nutritious and simple to make. This sweet potato pudding cake is your ticket to a Caribbean culinary adventure right in your kitchen!
Peel the Sweet Potatoes: Grab those sweet potatoes and give 'em a good peel. No one wants skin in their pudding cake, am I right?
Steam, Boil, or Bake: You've got options here, but we're Team Steam. It keeps the nutrients locked in and takes about 20 minutes.Pro Tip: Steaming retains more nutrients compared to boiling. Plus, it's quicker than baking!
Preheat the Oven: Crank it up to 375°F (180°C).
Blend ingredients
Into the Blender: Toss those cooked sweet potatoes into your blender.
Pour in the Coconut Milk: Make sure it's thick and creamy, just how we like it.
Rum-Soaked Cranberries: Drain those cranberries and pour the rum into the blender. Yeah, you heard me, rum! 🥃
Spice It Up: Add freshly grated ginger, ground nutmeg, ground cinnamon, and vanilla extract.
Blend: Hit that blend button until you get a smooth, uniform mixture.