Sweet Potato Pudding Cake

  • Active Time 20m
  • Total Time 6h

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.


  • For the Cake:
  • 1 cup raisins
  • 2 tablespoons dark or light rum
  • 1 cup whole-wheat pastry flour (see Tip)
  • 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 the Topping:
  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons packed brown sugar
  • 1/8 teaspoon ground cinnamon


Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.

FOR THE CAKE: Toss the raisins and rum in a small bowl and let stand. Whisk the flour, nutmeg and salt in another bowl.

Mash the sweet potato in a large bowl (you should have about 1 3/4 cups). Add the eggs; beat with an electric mixer on medium speed until combined. Add the 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.

FOR THE TOPPING: Combine the 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.

Tip: You’ll need a 9-inch springform pan for this recipe. &lt;br&gt;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. To cook whole sweet potatoes, pierce the skin in several places with a fork. Bake on a baking sheet at 400&amp;#176;F for 45 minutes to 1 hour or microwave on High for 12 to 15 minutes. <br><br>Make Ahead: Cover and refrigerate for up to 2 days.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10222

nutrition information per serving

274 calories; 8g total fat; 5g total saturated fat; 58mg cholesterol; 145mg sodium; 0g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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