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Sweet Potato Pudding Cake
Sweet Potato Pudding Cake
15 Reviews
From: EatingWell Magazine, January/February 2010
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.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- Cake
- 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
- Topping
- ½ cup unsweetened shredded coconut
- 2 tablespoons packed brown sugar
- ⅛ teaspoon ground cinnamon
Preparation
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Active
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Ready In
- 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 1¾ 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 1¼ 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.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Equipment: 9-inch springform pan
- 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.
- Serving size: 1 slice
- Per serving: 275 calories; 8 g fat(5 g sat); 3 g fiber; 47 g carbohydrates; 5 g protein; 9 mcg folate; 52 mg cholesterol; 30 g sugars; 21 g added sugars; 7,391 IU vitamin A; 8 mg vitamin C; 46 mg calcium; 1 mg iron; 145 mg sodium; 334 mg potassium
- Nutrition Bonus: Vitamin A (148% daily value)
- Carbohydrate Servings: 3
- Exchanges: 3 other carbohydrates, 2 fat
Reviews 15
November 24, 2018
By: ipoems
I have had great results with Eating Well recipes and made this recipe EXACTLY as written. It looked nice, had a great texture, and wasn't too sweet, but it tasted odd...and I'm not picky. My son-in-law took one bite and put his fork down, the rest ended up in the trash. I want to like this recipe, so I will try it again with pumpkin.
September 18, 2016
By: Dalton Douglas
It good, not too sweet and very hearty. Slightly different from the traditional sweet potato pudding from Jamaica. Worth the try and taste though.
February 17, 2015
By: EatingWell User
Loved it
The first time I made this cake I substituted the mashed sweet potato for mashed pumpkin and the cake came out GREAT. It was soo good! I tried it with a cranberry sauce and the combination was so delicious that the second time I made it, I stuck with the pumpkin and instead of raisins I used dried cranberries. Will definitely be making again.
January 21, 2013
By: yuki
Very Tropical!
I made this last night and ate a piece (or two) today.
Usually I wouldn't give 5 star but my husband raved how awesome the cake was and told me to give 5 star.
This didn't taste much like sweet potato and it tasted very fruity.
I added a bit of dried cranberries along with golden raisins.
I used sweetened coconut and omitted brown sugar in the topping.
Yum!
December 25, 2012
By: EatingWell User
Fab Christmas alternative pudding
Easy to make pudding and not a crumb left!
Pros: Easy recipe and very adaptable
Cons: Recipe should include wayyyyy more rum
October 07, 2012
By: EatingWell User
This was a pleasant alternative from painfully sweet gooey desserts. Subtle flavors, not too sweet, with a dense hearty texture. It was great for breakfast, too. It could easily be adapted for those who can't deal with gluten, as well.
Pros: Easy to prepare and a good way to use up the home-grown swee potatoes that won't store well.
November 23, 2011
By: EatingWell User
Possible typo
I love trying new recipes, especially those that are more healthy... however, I find typos in recipes frustrating... 1 cup 1 cup... is that 2? 1 1/2? or just 1?
May 26, 2011
By: Skipper
Delicious!
I made this for company and they loved it, especially my sister-in-law who is lactose intolerant. She was delighted to have something so good that she could eat. She asked for the recipe and said she would make it as soon as she got home.
I found it to be too sweet for my taste so will make the next one with less sugar.
Pros: Easy & Quick to make
Cons: Too Sweet for my taste.
December 25, 2010
By: Burny
Amazing
This cake was beyond amazing. I did alter the recipe. I used a boxed spice cake mix, since I had one sitting in the cupboard. And I used a drained 2lb can of sweet potatoes because I misread the recipe, and I used spice rum. Gotta say this cake was great!!! I am glad I used the extra potato because your could really taste it. Next time I will use more raisins, and rum. I may experiment with adding pineapple maybe in the middle. Oh I did chop some pecans and use those in the topping (misread the recipe again.)
Thsi cake was really dense, it had the exact same texture as cheese cake. And the topping was yum.
This may replace my sweet potato pie at Christmas.
Pros: Flavorful, unique
Cons: not a last minute dessert
