Step 4:
Add brown sugar, melted butter, and vanilla extract. Stir well.
Step 5:
Mix in flour, cinnamon, nutmeg, and salt until combined.
Step 6:
Fold in raisins if using.
Step 7:
Pour the mixture into the prepared baking dish.
Step 8:
Bake for 60–75 minutes until the top is firm and slightly caramelized.
Step 9:
Let cool slightly before slicing and serving.
Variation
- Vegan Version: Replace butter with coconut oil
- Extra Coconut: Add shredded coconut
- Spiced Version: Add ginger or allspice
- No Raisins: Skip for a smoother texture
- Rum Flavor: Add rum extract (non-alcoholic option available)
COOKING Note
Grate the sweet potatoes finely for a smoother texture. Baking slowly helps achieve the traditional firm top and soft center.
Serving Suggestions
- Serve warm or at room temperature
- Pair with a scoop of vanilla ice cream
- Drizzle with coconut cream
- Perfect for holidays and gatherings
Tips
- Use fresh sweet potatoes for best flavor
- Don’t overmix to keep texture light
- Let pudding rest before cutting
- Store leftovers in the fridge
- Reheat gently before serving
Prep Time:
20 minutes
Cooking Time:
70 minutes
Total Time:
1 hour 30 minutes
Nutritional Information (per serving approx.)
- Calories: 320
- Protein: 4g
- Sodium: 180mg
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