African Sweet Potato Pudding
Dive into the rich and comforting flavors of African Sweet Potato Pudding, a delightful dessert that perfectly balances sweetness and spice. This creamy pudding combines tender mashed sweet potatoes with velvety coconut milk, warm cinnamon, and nutmeg for a truly indulgent experience. Made with simple pantry ingredients and baked to golden perfection, it boasts a light, custard-like texture that melts in your mouth. Easy to prepare in under an hour, this gluten-free-friendly recipe is ideal for family gatherings or as a unique addition to your holiday table. Serve it warm or at room temperature, and elevate it further with a dollop of whipped cream or a sprinkle of toasted coconut. This traditional treat is a delicious way to explore the bold, authentic flavors of African cuisine.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 400 ml coconut milk
- 100 grams granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter (melted)
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with butter or non-stick spray.
Peel the sweet potatoes, cut them into chunks, and boil in a pot of water for 15-20 minutes or until tender. Alternatively, you can steam them.
Drain the sweet potatoes and mash them in a large mixing bowl until smooth. Allow them to cool slightly.
In a separate bowl, whisk together the coconut milk, granulated sugar, eggs, melted butter, and vanilla extract.
Gradually add the wet ingredients to the mashed sweet potatoes, mixing thoroughly to combine.
Sift in the all-purpose flour, ground cinnamon, ground nutmeg, and salt. Stir until the mixture is smooth and all ingredients are well incorporated.
Pour the sweet potato mixture into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is lightly golden and the pudding is set but still slightly jiggly in the center.
Remove the pudding from the oven and let it cool for 10-15 minutes. It will firm up further as it cools.
Serve warm or at room temperature. For an extra touch, garnish with whipped cream, toasted coconut flakes, or a sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 145.3 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
