Description
A warm and comforting Caribbean Sweet Potato Cobbler Pudding with a pudding‑like base, spiced with cinnamon and nutmeg, optionally topped with coconut and nuts.
Ingredients
2 cups mashed sweet potatoes (about 2 large sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup shredded coconut (optional)
1/2 cup chopped pecans or walnuts (optional)
Instructions
1. Preheat oven to 350 °F (175 °C) and grease the baking dish.
2. Peel, boil, and mash sweet potatoes to yield 2 cups.
3. Mix melted butter and sugar into mashed sweet potatoes.
4. Whisk in milk, eggs, vanilla, spices, and salt.
5. Stir in flour and baking powder until just combined.
6. Fold in coconut and nuts if using.
7. Pour into dish and bake 35–45 minutes until golden and set.
8. Allow to cool 10 minutes before serving.
Notes
You can substitute coconut sugar or brown sugar for deeper flavor.
Use coconut milk for a dairy‑free version.
Prepare sweet potatoes in advance to save time.
Freezes well—wrap tightly and freeze up to 2 months.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean, American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 320
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg