Description
This Sweet Potato Pound/Pudding is a classic Belizean dessert that blends grated sweet potatoes, warm spices, and a touch of citrus for a comforting and nostalgic treat. Naturally gluten-free and perfect for holidays or family gatherings, this Caribbean-style pudding is sweet, soft, and irresistible.
Ingredients
- Grated sweet potatoes
- Evaporated milk
- Brown sugar
- Butter
- Nutmeg
- Cinnamon
- Vanilla extract
- Grated ginger
- Orange zest
- Flour (optional, for slight firmness)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish and set aside.
- In a large bowl, mix grated sweet potatoes with evaporated milk, brown sugar, and melted butter until well combined.
- Add nutmeg, cinnamon, grated ginger, and vanilla extract.
- Stir in orange zest and flour (if using).
- Pour mixture into the prepared baking dish.
- Bake for 1 to 1.5 hours, until golden on top and a knife inserted comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Use orange-fleshed sweet potatoes for the best flavor and texture.
- For a dairy-free version, substitute evaporated milk with coconut milk and use vegan butter.
- Flour is optional—omit it for a traditional, softer pudding.
- Add-ins like raisins, chopped nuts, or lime zest can elevate the flavor and texture.
- Store leftovers in the fridge and reheat in the microwave or oven.
- Can be frozen for up to 2 months.
