Sweet Potato and Coconut Pudding

📝 Ingredients

• 600 g sweet potatoes (about 2 medium, 300 g each)
• 400 ml coconut milk, 18% fat (300 ml for the batter, 100 ml for the topping)
• 80 g plain flour
• 100 g light brown sugar (85 g for the batter, 15 g for the topping)
• 50 g raisins
• 15 g unsalted butter (5 g for the tin, 10 g melted for the batter)
• 1 tsp ground cinnamon + ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 1 pinch of salt

🍴 Utensils

• 20 cm square tin
• Grater or food processor with grating disc
• Large mixing bowl
• Whisk
• Spatula

📖 Steps

1. Preheat the oven to 180 °C. Grease the tin with 5 g of butter, then melt the remaining 10 g. Peel the sweet potatoes and grate them finely, by hand or in the food processor: the finer the grate, the softer the centre will be.
2. In a large mixing bowl, mix the flour, 85 g of brown sugar, the cinnamon, nutmeg and salt, crushing any lumps of sugar with your fingertips.
3. Shake the tin of coconut milk well before opening it. Pour 300 ml of coconut milk, the melted butter and the vanilla into the bowl, then whisk until you have a smooth, lump-free batter.
4. Add the grated sweet potato and raisins, then mix with the spatula until all the potato is coated: the batter should look like thick porridge, with no pool of liquid at the bottom.
5. Pour the batter into the tin, smooth the top and bake for 30 min. Meanwhile, mix the remaining 100 ml of coconut milk with the 15 g of brown sugar until the sugar has dissolved: this will be the topping.
6. Take the pudding out, pour the topping over the entire surface and return to the oven for 45 to 50 min, until the edges are nicely golden, the top is caramelised and a knife inserted into the centre comes out moist but with no raw batter.
7. Leave to cool in the tin for at least 30 min: the pudding firms up as it cools and can then be cut cleanly. Cut into 6 portions and serve warm or cold, with its slightly creamy top.