Sweet Potato Pudding
Ingredients
1 ½ pounds sweet potato
½ pound white or yellow yam
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 tablespoons vanilla extract
2 cups coconut milk
¼ cup melted unsalted butter
¼ cup cornmeal
⅓ cup all-purpose flour
1 ½ cups sugar
2 teaspoons salt
½ cup golden raisins, soaked overnight in 3 tablespoons dark rum (optional)
Topping
Toasted coconut flakes
Banana Peel Jam (recipe below)
Instructrions
Preheat oven to 350°F and grease a 9-inch springform or cake pan. Carefully peel then grate the sweet potatoes, yellow yam using the medium side of a large grater; then set aside.
In a large mixing bowl, combine the coconut milk, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, and the liquid from the raisins (if using). Whisk together until combined with no lumps.
Add the grated sweet potato and yams to the wet mixture. Stir well to combine. For a smoother pudding, blend part or all of the mixture with an immersion or regular blender.
Sift the flour into the mixture and mix until incorporated.
Lightly dust the raisins with 1 tbsp of flour, then gently fold them into the pudding mixture (if using).
Bake for about 1 hour, then check for doneness; it should be set and slightly firm in the center. If it’s still too soft, continue baking for up to an additional 45 minutes.
Once done, remove from the oven and let it cool completely before slicing
Banana Peel Jam
Ingredients
2 cups brown sugar
1 cup water
2 ripe bananas, washed and trimmed (use both peel and flesh)
¾ cup coconut cream or heavy cream
1 teaspoon vanilla extract
1 teaspoon rum (optional)
Instructions
Soak the banana peels in boiling water for 10 minutes to soften.Blend the softened peels and banana flesh together until smooth and creamy.
In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves and turns a light golden brown.
Stir in the banana puree, mixing until smooth.
Add the coconut cream and vanilla (and rum, if using). Stir well and remove from heat.
Pour into a jar, cool to room temperature, then refrigerate.
