Jamaican Sweet Potato Pudding

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[{"selector":"#anim-29b576f3-9e4a-4742-9ae1-bea50874fc17","keyframes":{"transform":["translate3d(-106.53409%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":435,"easing":"cubic-bezier(.2, 0, .8, 1)","fill":"both"}] [{"selector":"#anim-54ef8cf4-d77d-4e80-ae67-b8607b643848","keyframes":[{"transform":"rotateZ(-180deg)"},{"transform":"rotateZ(0deg)"}],"delay":0,"duration":500,"easing":"cubic-bezier(.2, 0, .5, 1)","fill":"forwards"}] This Jamaican sweet potato pudding recipe features seasonings like cinnamon, nutmeg, ginger, and allspice. It’s very moist and rich with an indulgent taste that will have your mouth watering in seconds.

Ingredients

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Preheat oven to 350°F. Grease a 10" Springform Pan. Rehydrate your coconut. Soak in hot water for 15 – 20 minutes to rehydrate, then squeeze out all the water.

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[{"selector":"#anim-da192462-7806-4e2d-9483-7b631e655804","keyframes":{"opacity":[0,1]},"delay":0,"duration":4000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Peel all the yams, sweet potatoes, and ginger. Set a box grater, zester side up, into a large mixing bowl. Grate the sweet potatoes, yam, and ginger using the zester.

[{"selector":"#anim-d844a45e-d747-463a-a5c0-594ba1b9f453","keyframes":{"opacity":[0,1]},"delay":0,"duration":4000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Bring a cup of water to a boil in a small pot on medium high heat. Add in the allspice, nutmeg, cinnamon, and vanilla and let boil for 2 minutes.

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Jamaican Sweet Potato Pudding