Sweet Potato Pudding Cake
"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. Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan..."
INGREDIENTS
•
For Cake:
•
1 cup raisins
•
2 tablespoons dark or light rum
•
1 cup whole-wheat pastry flour (see Note)
•
1/2 teaspoon freshly grated nutmeg
•
1/2 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
•
For Topping:
•
1/2 cup unsweetened shredded coconut
•
2 tablespoons packed brown sugar
•
1/8 teaspoon ground cinnamon
•
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 supermar
ADVERTISEMENT