Sweet Potato Pudding Recipe -

Sweet Potato Pudding Recipe

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Course: Dessert

Cuisine: Caribbean

Prep Time: 30

Cook Time: 1

Calories:

Large Mixing Bowl (at least 5 quarts) For combining all the ingredients; the size allows for easy mixing without spillsinished dis.
Grater Essential for grating the sweet potatoes, yellow yam, and fresh ginger.
Measuring Cups and Spoons For accurately measuring the ingredients to ensure the right balance of flavors.
Whisk Used to blend the wet ingredients together smoothly.
Baking Dish (9x13 inches) Perfect for baking the pudding; the size ensures even cooking
Aluminum foil Used to cover the baking dish to prevent the top from burning while allowing the pudding to cook thoroughly.
Oven mitts Essential for safely handling hot baking dishes.

4 cups Sweet Potato 4 cups, grated: The star ingredient, providing natural sweetness and a creamy texture.
1 cup Yellow Yam 1 cup, grated: Adds an earthy flavor and contributes to the pudding's dense texture.
1 cup Sugar 1 cup: Sweetens the pudding, balancing the spices and enhancing the natural flavors of the root vegetables.
2 tbsp Fresh Ginger 2 tbsp, grated: Adds a zesty, spicy note that complements the sweetness of the sweet potatoes.
1 tbsp Diced Scotch Bonnet Pepper 1 tbsp: Infuses the pudding with a subtle heat that elevates the overall flavor profile.
1 cup Flour 1 cup: Binds the ingredients together, ensuring a smooth and cohesive pudding.
1 cup Raisins 1 cup: Adds bursts of sweetness and chewy texture.
1/2 cup Butter 1/2 cup, melted: Provides richness and helps to create a smooth texture.
1 cup Milk 1 cup: Adds creaminess and helps to blend the flavors together.
2 tsp Vanilla Extract 2 tsp: Enhances the flavors and adds a sweet, aromatic note.
1 tsp Nutmeg 1 tsp, grated: Adds warmth and depth of flavor.
1/2 tsp Salt 1/2 tsp: Enhances all the flavors in the pudding.
Mint Leaves for garnish: Adds a fresh, herbal note to the dish.

Preheat your oven to 350°F (175°C). Grease the baking dish with butter to prevent the pudding from sticking.

In a large mixing bowl, grate the sweet potatoes, yellow yam, and fresh ginger. Add the sugar, diced scotch bonnet pepper, flour, raisins, melted butter, milk, vanilla extract, grated nutmeg, and salt. Whisk everything together until well combined.

Pour the mixture into the greased baking dish, spreading it out evenly. Cover the dish with aluminum foil. Place it in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes to allow the top to brown.

Remove the pudding from the oven and let it cool for at least 10 minutes before serving. Garnish with fresh mint leaves to add a touch of color and a burst of fresh flavor.