Jamaican Style Sweet Potato Pudding.
Reminiscent of childhood days when we could hardly wait for the school year to end just so we could escape the city and retreat to the country where everything we enjoyed was waiting; the wide outdoors and all its offerings, the river, the open plains, fruit trees abundant with their treasures – mangos, guineps, jackfruit, rose-apple, star apple, guavas, pineapples, jelly coconuts, ripe bananas.
Reminiscent of a time when we all would sit on the back door steps under the starry night sky with a big wash tub loaded with mangoes. how we devourede them, one after the other in quick succession. It was a competition.
Never mind that we even consumed a couple of worms in the process, that was the joke for the next day, who ate the most wormy mangoes, but under the light of only the stars, that was inevitable.
I even remember the day Ms. Mary’s cow chased my mom and I across the field. I never knew my mom could run until that day.
And then there was the sweet potato pudding. Our grandmother was an ardent adventist. She did next to nothing except worship on the sabbath, so whatever meals we were to have were prepared the day before.
So there was sweet potato pudding for lunch, baked to what we knew then as perfection. Us kids lived for the sabbath because there was no cinsuming of this delight until after church ended. SO we waited and waited.
Every Saturday the same routine. Us kids, we didn’t mind, because there was sweet potato pudding, and it was well worth the wait.
I have since learnt the art of making sweet potato pudding, and with every bite into a slice of my own, i remember my grandmother, lovingly slaving over her wood fire ‘oven’ to create one of the best sweet potato puddings I have ever had.
Unfortunately, grandmother left us but never left her recipe, and I did not pay much attention to what she was doing at the time (until it was time to eat).
I share with you my recipe for this absolutely delicious treat
SWEET POTATO PUDDING
2 lbs. grated sweet potatoes
1/2 lb/. yellow yam
1 1/2 cups flour
1 oz. margarine
1 1/2 cups sugar
1 1/2 tsp. salt.
4 cups coconut milk
1/2 cup raisins (optional)
1 tsp. cinnamon
1/2 tsp. mixed spice
2 tsps. nutmeg
2 tsps. vanilla
1 tblsp. almond flavour
Mix together the grated potato and yam
Stir in flour and melted margarine
Add spices (cinnamon, mixede spice, nutmeg)
In another bowl combine coconut milk, sugar, salt, vanilla and almond
Pour the coconut mixture into the sweet potato mixture and stir well
Pour into greased and lined baking tins and bake at 350 F for 1 1/2 hour or until pudding iw=s well browned on top.