Equipment
Ingredients
Pudding Base
- 14 g butter, room temperature
- 900 g white sweet potatoes, peeled and finely grated
- 200 g flour
- 60 g desiccated coconut, grated
- 100 g brown sugar
- 6 g cinnamon, ground
- 6 g nutmeg, ground
- 5 g ginger, peeled and grated
- 6 g salt
Wet Ingredients
- 400 ml coconut milk
- 400 ml evaporated milk
- 10 ml vanilla extract
- 1 banana, mashed
Finishing
- 38 g icing sugar, for dusting
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 566 kcal
- Protein
- 12 g
- Carbohydrates
- 79 g
- Fat
- 23 g
- Fiber
- 7 g
- Sugar
- 38 g
- Sodium
- 410 mg
- Saturated Fat
- 19 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 4 mg
- Potassium
- 705 mg
- Calcium
- 103 mg
- Iron
- 3.1 mg
- Magnesium
- 64 mg
- Phosphorus
- 145 mg
- Zinc
- 1.1 mg
- Vitamin A
- 810 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.21 mg
- Niacin
- 2.7 mg
- Folate
- 71 mcg
- Water
- 137 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 180°C (350°F). Coat a deep baking dish with 14g of butter.
In a large bowl, mix the grated sweet potato, flour, desiccated coconut, brown sugar, cinnamon, nutmeg, grated ginger, and salt.
In a separate bowl, whisk the coconut milk, evaporated milk, and vanilla extract until smooth.
Slowly pour the milk mixture into the sweet potato mixture while stirring constantly. Mix in the mashed banana.
Pour the mixture into a pan over low-medium heat and cook for 15 minutes, stirring occasionally, until the texture changes.
Transfer the mixture to the baking dish. Cover the surface with baking paper and then aluminum foil.
Bake for 75 to 90 minutes at 180°C (350°F) until a dark crust forms and a knife inserted in the center comes out clean.
Cool the pudding slightly, then dust with icing sugar and serve warm.
Chef's Notes
- For the best texture and flavor, use fresh white sweet potatoes. Ensure they are grated finely to distribute evenly and cook through properly.
- Don't skip the initial stovetop cooking step (Step 5). This helps to thicken the pudding and develop its characteristic dense, almost custardy texture before baking.
- The baking time can vary depending on your oven and the depth of your baking dish. Keep an eye on the pudding towards the end of the baking time to avoid over-baking, which can lead to a dry texture.
- Allow the pudding to cool slightly before serving. This allows it to set further, making it easier to slice and enhancing the overall flavor profile.
Storage
Refrigerator: 4 days — Keep covered to prevent drying.
Freezer: 3 months — Wrap tightly in plastic wrap and foil.
Reheating: Warm in an oven at 150°C (300°F) or microwave individual slices.
Troubleshooting
Pudding is too soft or liquid in the center
Cause: Insufficient baking time or oven temperature variations
Fix: Bake for an additional 10-15 minutes.
Prevention: Ensure the oven is fully preheated and use a knife to check the center before removing.
Batter contains dry lumps
Cause: Liquid ingredients were added too quickly to the dry base
Fix: Use a whisk to aggressively break up lumps before cooking in the pan.
Prevention: Pour the milk mixture in a thin, steady stream while stirring the sweet potato mixture.
Cultural Context
Sweet potato pudding, often referred to as 'sweet potato pone' or 'sweet potato pudding,' is a beloved dessert across the Caribbean islands. Its origins are deeply rooted in the region's history, utilizing readily available ingredients like sweet potatoes and coconut. It's a staple during holidays and celebrations, representing comfort and tradition.
