Jamaican Sweet Potato Casserole???

[Guest guest]

Some years ago now I had a wonderful sweet potato casserole at the home of

a friend from Jamaica. I can't remember the occasion - I think it was in winter,

and since that was Australia it was nowhere near the Christmas/New Year

celebrations - but it was a wonderful meal and this casserole was a side dish

in an otherwise 'western' menu. It was flavoured with several spices

(cinnamon? mace? nutmeg? cloves? I dunno) and slightly sweetened,

mashed, and I think finished off in the oven.

 

Does anyone know a Jamaican recipe that would be described that way??? It

would be a wonderful asset to any holiday meal!

 

Best,

 

Pat

[Guest guest]

Pat, this recipe comes out of my Jamaica Vegetarian Cuisine Cookbook,,I've not

made it but have had some that alocal Jamacian resturant has made and your right

its real good.

 

 

 

Sweet Potato Pudding

 

1 1/2 lbs Sweet Potatoes grated fine 1 tsp. grated Nutmeg

 

1 cup of Honey or Brown Sugar 1/2 tsp. grated Cinnamon

 

1 tbsp. Molasses (opt.) 1/2 cup Whole Wheat Flour

 

1 tsp. Ground Ginger 1 cup Grated Coconut (opt.)

 

1 tsp. Vanilla 1/2 tsp. Almond

Flavoring

 

1/2 cup Raisins (opt.) 1/4 cup Currants (opt.)

 

2 tbsp. Coconut Oil (opt.) 2 tbsp Honey (opt.)

 

3 cups Coconut Milk, OR 2 cups Soymilk and 1 cup Coconut Cream

 

 

 

1. Preheat oven to 350

 

2. Combine the sweet Potatoes, coconut milk, honey, molasses, spices, and flour,

and mix well.

 

3. Add the coconut, vanilla, almond flavoring, raisins, and currants, and pour

the batter into a well-greased 8 inch baking pan or dish. Sprinkle the top with

a mixture of coconut oil and honey.

 

4. Bake for 1-1 1/2 hours until skewer inserted in the pudding comes out clean.

The pudding will become firmwer as it cools. Serve hot or cold.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

This looks wonderful. This is meant as a dessert, isn't it? I wonder if the one

we had was intended that way and just served as a sweet side dish instead. I

don't think it had flour in it, though, more a creamed texture (like creamed

potatoes) but with all these nice spices in it - I'm pretty sure of that!

 

I'm gonna try it with these spices, blending the sweet potatoes with coconut

milk and a little of the sweet stuff, to serve as a side dish. And then I'll try

it as it

is here in your recipe, as a pudding. Wonderful idea! Thanks so much!

 

Best, Pat ;=)