Pudding de patates douces (Sweet Potato Pudding) is a traditional Saint-Martin Creole recipe for a classic dessert of grated sweet potato, pumpkin and tannia baked in a spiced sugar, water, butter and flour batter. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Sweet Potato Pudding (Pudding de patates douces).
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Sweet potatoes (the white variety) were one of the main crops of the Tainos. When Christopher Columbus came to the West Indies, he found it on the islands and brought back samples to Spain.
Ingredients:
300g sweet potato (the white kind), grated
150g pumpkin, grated
150g tannia or taro, grated
300g brown sugar
1 tsp ground cinnamon
2 tsp salt
1 tsp ground black pepper
1l water
125ml butter, melted and cooled
250g flour
Method:
Pre-heat your oven to 180°C. Thoroughly grease a baking dish and set aside.
Combine all the ingredients except the butter in a mixing bowl. Stir until thoroughly blended then pour over the melted butter and stir again.
Turn the mixture into the greased baking dish then transfer to the centre of your pre-heated oven and bake for 90 minutes, until the pudding is nicely browned on top and a skewer inserted into the centre emerges cleanly.
The cake can be served hot or cold, topped with whipped cream or ice cream.
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