Sweet Potato Pudding Cake

Rating: 4.5 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2010

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Recipe Summary

total:
6 hrs
Servings:
12
Nutrition Profile:
High Fiber
Low Sodium
Nutrition Info
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Ingredients

Cake
Topping

Directions

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

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  • 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.

Tips

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.

Nutrition Facts

Serving Size: 1 slice
Per Serving:
275 calories; protein 4.5g; carbohydrates 47.1g; dietary fiber 3.3g; sugars 30g; fat 7.8g; saturated fat 5.2g; cholesterol 51.6mg; vitamin a iu 7391IU; vitamin c 7.7mg; folate 9.3mcg; calcium 46.5mg; iron 1mg; magnesium 20.5mg; potassium 333.7mg; sodium 145.2mg; thiamin 0.1mg; added sugar 21g.
Exchanges:

3 other carbohydrates, 2 fat
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Reviews (15)

Read More Reviews
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
yuki@legako.net
Rating: 5 stars
01/22/2013
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! Read More
Dalton Douglas
Rating: 4 stars
09/18/2016
It good not too sweet and very hearty. Slightly different from the traditional sweet potato pudding from Jamaica. Worth the try and taste though. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Caramba! I soaked the raisins in dark rum for 30 minutes. Fantastic recipe and my husband now wants this instead of chocolate cake! Read More
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EatingWell User
Rating: 4 stars
11/23/2011
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? Read More
EatingWell User
Rating: 5 stars
02/17/2015
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Wow! I took this cake to a dinner recently and it was a huge hit. Great texture not too sweet. A great mid-winter treat that is also easy to prepare. Read More
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Skipper
Rating: 5 stars
10/29/2011
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. Read More
EatingWell User
Rating: 4 stars
10/07/2012
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. Read More
EatingWell User
Rating: 5 stars
12/25/2012
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 Read More
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