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!
Ingredient Group: Fruit, Dried Fruit & Nuts, Spices, Vegetable Recipes
Servings: 8
Calories: 187kcal
Author: Gustavo De Obaldia
Equipment
Vitamix Blender(affiliate link)
Glass mixing bowl(affiliate link)
Spring pan(affiliate link)
Ingredients
1poundsweet potato500 g, about 2 medium
1tablespoongingerfreshly grated
½teaspoonground nutmeg
½tablespoonground cinnamon
1tablespoonvanilla extract28 grams
1cupcoconut milkfull fat & thick, ½ can, (200 mL)
⅓cupgluten-free flour50 grams
¾cupcoconut sugaror Brown Sugar
½teaspoonsalt
Optional
¼cupcranberries soaked in dark rum overnight
2tablespoonsdark rumor Cointreau
2tablespoonscoconut sugarto caramelize
Cups - Metric
Instructions
Prep Those Sweet Potatoes
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.