Sweet Potato Pudding

This pudding is Caribbean comfort in a casserole dish. Raw grated sweet potatoes go straight into a rich custard of beaten eggs, evaporated milk, melted butter, and flaked coconut. As it bakes, the sweet potato softens and melts into the custard while the top turns golden and slightly caramelized.

Cinnamon and nutmeg keep the spicing warm and simple, letting the natural sweetness of the potatoes and coconut carry the flavor. No boiling, no mashing, no extra steps. Grate, mix, pour, bake.

Ten minutes of prep and an hour in the oven gives you a dessert that’s somewhere between a custard and a cake, with a texture that’s dense, creamy, and impossible to stop eating.

Kitchen Tips

• Use raw sweet potatoes grated on the coarse side of a box grater. Fine grating makes the pudding too dense, and the shreds won’t hold their texture as well.
• Evaporated milk gives the custard a richer, more concentrated flavor than regular milk alone. Don’t substitute with all regular milk or the pudding will be too thin.
• The pudding is done when the top is golden and firm but the center still has a slight jiggle. It sets more as it cools.