Antiguan Sweet Potato Pudding

Name: Antiguan Sweet Potato Pudding
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 800 g Sweet Potato (peeled and grated); 400 ml Coconut Milk; 250 ml Sweetened Condensed Milk; 60 g White Sugar; 80 g All-Purpose Flour; 2 pcs Egg (lightly beaten); 60 g Unsalted Butter (melted); 3 g Cinnamon Powder; 2 g Nutmeg Powder; 5 ml Vanilla Extract; 4 g Salt

Antiguan sweet potato pudding is prepared in several family variations. This version uses coconut milk, condensed milk, egg, butter, and warm spices.

Prep

25m

Cook

Serves

Regional versions

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Estimated

Nutrition

Per serving

475kcal

Calories

Protein

23g

Fat

61g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Sweet Potato (peeled and grated)
400ml
Coconut Milk
250ml
Sweetened Condensed Milk
60g
White Sugar
80g
All-Purpose Flour
2pcs
Egg (lightly beaten)
60g
Unsalted Butter (melted)
3g
Cinnamon Powder
2g
Nutmeg Powder
5ml
Vanilla Extract
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 180°C (350°F) and grease a baking dish.
02
Place the sweet potato in a large bowl. Add the coconut milk, sweetened condensed milk, and white sugar, then mix well.
03
Stir in the all-purpose flour, cinnamon powder, nutmeg powder, vanilla extract, and salt until the mixture is smooth and evenly seasoned.
04
Mix in the eggs and then the melted unsalted butter until fully combined.
05
Pour the mixture into the prepared dish and smooth the top.
06
Bake until the pudding is set in the center, browned around the edges, and reaches 71°C (160°F).
07
Cool until firm enough to slice, then serve.

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