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Sweet Potato Pudding Cake

Source: © EatingWell Magazine
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Rating: 3   Reviews: 5 See Reviews
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Active Time:  20 Minutes
Total Time:  6 Hours
  12 servings
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.

Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan
For Cake:
1 cup  raisins
2 tablespoons  dark or light rum
1 cup whole-wheat pastry flour (see Note)
1/2 teaspoon  freshly grated nutmeg
1/2 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
For Topping:
1/2 cup  unsweetened shredded coconut
2 tablespoons  packed brown sugar
1/8 teaspoon  ground cinnamon

Ingredient Note:  Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Tip: To cook whole sweet potatoes, pierce the skin in several places with a fork. Bake on a baking sheet at 400°F for 45 minutes to 1 hour or microwave on High for 12 to 15 minutes.
Sweet Potato Pudding Cake Recipe at
Preheat oven to 350°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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Rum Cakes
Nutrition Facts per Serving
Yield:   12 servings
Calories: 274
Fat, Saturated: 5g
Fiber: 3g
Cholesterol: 58mg
Sodium: 145mg
% Cal. from Fat: 26%
Fat. Total: 8g
Protein: 5g
Spotlight Recipe Review See all 5 reviews »

Rating: 4
by: Susan, PA Reviewed: 12/19/2010
Great dessert - not overly sweet
This is a fantastic dessert - everyone loved it, even the kids. The prevailing opinion: they liked it because it wasn't too sweet. There isn't a lot of flavor to this cake - the little bit of flavor is coming from the freshly grated nutmeg. I can't help but think that the people that hated the cake might have skimped on this step and used pre-ground, which is a definite no-no for this recipe.
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