Sweet Potato Pudding

Kitchen Tested
  • Yield 10 to 12 servings

A dense and delicious pudding to serve as a side dish or as a dessert with ice cream.


3 pounds sweet potatoes, peeled and grated
3/4 pound dark brown sugar
2 tablespoons all-purpose flour
1/2 cup cornmeal
1 tablespoon vanilla
1 cup raisins
5 cups water or coconut water
1/2 cup dark rum, optional
1 teaspoon nutmeg
1 teaspoon cinnamon


  1. Preheat oven to 350F.
  2. Combine all ingredients in a large mixing bowl and pour into a lightly greased 11-by-7-inch baking pan.
  3. Cover lightly with foil and bake 1 hour. Remove foil and bake 15 minutes until browned.



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