Coconut-topped sweet potato pudding

Coconut-topped sweet potato pudding


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About this recipe: Here's a dessert well worth adding to the repertoire: it's loaded with beta carotene.

Lynn Lewis

Serves: 10 

  • 2 medium orange sweet potatoes, peeled and grated
  • 1 can (375 ml) light evaporated milk
  • 2 tablespoons (30ml) vegetable oil
  • ½ cup (115 g) packed brown sugar
  • 2 tablespoons (30ml) orange juice concentrate
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 large egg, lightly beaten
  • 4 large egg whites, lightly beaten
  • ½ cup (40 g) desiccated coconut

Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

  1. Preheat oven to 180°C. Coat a 2 litre baking dish with non-stick cooking spray.
  2. Mix together sweet potato, evaporated milk, oil, brown sugar, orange juice concentrate, ginger, cloves, allspice, salt, egg and egg whites in a large bowl. Pour into the baking dish. Cover dish with aluminium foil.
  3. Bake for 1 hour 30 minutes. Sprinkle with coconut. Bake, uncovered, until the centre is set and coconut turns golden, about 30 minutes.

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