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1 cup raisins
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2 tablespoons dark or light rum
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1 cup whole-wheat pastry flour (see Note)
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½ teaspoon freshly grated nutmeg
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½ teaspoon salt
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1 pound sweet potato (about 1 large), cooked (see Tip) and peeled
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3 large eggs
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1 14-ounce can “lite” coconut milk
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1 cup packed light brown sugar
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2 tablespoons butter, melted
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½ cup unsweetened shredded coconut
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2 tablespoons packed brown sugar
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⅛ teaspoon ground cinnamon
Sweet Potato Pudding Cake
This cake was inspired by the one of the most popular Jamaican desserts, sweet potato pudding. Traditionally, raw shredded sweet potatoes are used, but we found that sweet potatoes sold in the U.S. don't provide the same texture as those in Jamaica. Instead, we mix mashed sweet potato with eggs and flour to get a slightly different, but equally delicious, cheesecake-like result.
Nutrition Information
214
Calories
34g
Carbohydrates
7g
Protein
541mg
Potassium
10g
Fiber
2g
Sugar
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