Sweet Potato Pudding Cake || Gracefult Kitchen

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Sweet Potato Pudding Cake

Desserts

This cake was inspired by the one of the most popular Jamaican desserts, sweet potato pudding. Traditionally, raw shredded sweet potatoes are used, but we found that sweet potatoes sold in the U.S. don't provide the same texture as those in Jamaica. Instead, we mix mashed sweet potato with eggs and flour to get a slightly different, but equally delicious, cheesecake-like result.

Ingredients

1 cup raisins
2 tablespoons dark or light rum
1 cup whole-wheat pastry flour (see Note)
½ teaspoon freshly grated nutmeg
½ teaspoon salt
1 pound sweet potato (about 1 large), cooked (see Tip) and peeled
3 large eggs
1 14-ounce can “lite” coconut milk
1 cup packed light brown sugar
2 tablespoons butter, melted
½ cup unsweetened shredded coconut
2 tablespoons packed brown sugar
⅛ teaspoon ground cinnamon

Description

Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.
To prepare cake: Toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg and salt in another bowl.
Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir in the raisins and any remaining rum. Spread the batter in the prepared pan.
To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake.
Bake the cake until a knife inserted into the center comes out clean, 1 to 1 1/4 hours. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.