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.
Sweet Potato Pudding Cake
From EatingWell: 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.
13 Reviews for Sweet Potato Pudding Cake
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.
Easy to make pudding and not a crumb left!
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.
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?