SWEET POTATO PUDDING 🍠 I made a few switches so this was on the healthier side by emitting the rum and swapping the brown sugar for maple syrup. I also didn’t bother with the cornmeal or yams and it still turned out SO GOOD!!! PHE-NOM-ENAL 700g purple sweet potato, peeled and cubed 50g shredded coconut 100g AP flour Coconut milk mixture: 400ml coconut milk 125g melted butter 200g maple syrup (or brown sugar) 1 tsp vanilla bean extract 1/4 tsp almond extract 1/2 tbsp cinnamon 1/2 tbsp nutmeg 1/2 tbsp ground ginger 1/4 tsp ground cloves Salt 1. Preheat oven to 190 2. In a bowl, combine the ingredients for the coconut milk mixture. Reserve 1 cup of the mixture and set aside. 3. In a blender, blitz the peeled cubed purple sweet potato and the remaining coconut milk mixture. 4. Transfer mixture to a bowl and fold in the coconut and flour until well combined. 5. Pour mixture into a buttered cake tin lined with baking paper on the bottom and bake for 40 minutes. 6. Pour the reserved coconut milk mixture onto the cake after the 40 minutes spent in the oven and ensure the entire cake is covered. 7. Bake for another 20-30 minutes or until the mixture on top is dark in colour and majority of the sauce has set (the centre can be a little wobbly it’s okay) 8. Allow it to cool for another hour before slicing and DIG IN BABYYY #sweetpotato #sweetpotatopudding #sweetpotatodessert #healthyrecipes #healthydessert #jamaicanfood #dessert #pudding - @jasminseats