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Jamaican Sweet Potato Pudding

Sweet Pot Pud 2

Sweet potatoes are one of the staple crops grown here at Summit. You will find they are available for a good part of the year at our market stall. We love sweet potatoes for their taste, versatility, and because they grow so well in our climate. Sweet potatoes have excellent nutritional value and are high in the following vitamins and minerals: beta-carotene, vitamin A, vitamin B6 and vitamin C; vitamin E, calcium, thiamine, niacin, potassium and copper. They are also a great dource of dietary fibre and protein. They are considered by some sources to be the best vegetable you can eat. Here’s a tasty dessert recipe which uses lots of spuds and is delicious with fresh cream or Greek Yoghurt!

Jamaican Sweet Potato Pudding

(Serves 8, from Stephanie Alexanders’, Cook’s Companion)

Ingredients

700g sweet potatoes, peeled and coarsely grated

2/3 cup brown sugar

1.5 cups coconut milk

½ tspn ground cinnamon

1 tspn ground ginger

¼ tspn ground nutmeg (freshly ground is best)

few drops pure vanilla

20g melted butter

½ cup seeded raisins

3 eggs

Method

Preheat oven to 180C (or 160C if fan forced) and butter a 1.5 litre (approx.) gratin dish. Mix all ingredients to make a batter of dropping consistency.

Spoon into a prepared dish and bake for 1 hour. Serve with thick cream, thick coconut cream or Greek style yoghurt. Yum.

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