This terrific pudding uses versatile and economical sweet potatoes. Full of dried fruit and spices, it is a perfect dessert. We are using orange sweet potatoes here. Traditionally, white sweet potatoes are used.
- 2 lbs. Sweet Potatoes, washed, peeled, and grated
- 2 c. coconut milk
- 2 tsp. vanilla
- 1 c. brown sugar
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- dash of salt
- 1 c. all-purpose flour, plus 1 tablespoon, divided
- 1/2 c. raisins
- 1/2 c. chopped dried apricots
- Preheat oven to 350 degrees.
- Grease a springform pan or deep cake pan.
- Combine coconut milk, vanilla, sugar, nutmeg, and cinnamon in a bowl. Whisk to combine.
- Slowly whisk in 1 cup of flour, a little at a time, until combined.
- Stir in grated sweet potatoes.
- Toss dried fruit with 1 tbsp. of flour and then gently fold into mixture.
- Pour into the greased pan and bake for one hour. Check doneness by inserting a toothpick or knife into the center. It should come out clean and the edges of the pudding should be caramelized. The texture of this, when done, is supposed to be like a thick, firm pie filling.
- Allow to cool at room temperature. The pudding should be cooled completely before serving.