Coconut-topped sweet potato pudding

    2 hours 15 mins

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

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    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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    Reviews in English (1)


    Looks and tastes most unlike a pudding. Took a long time to grate the sweep potato. Very sloppy mixture, didn't dry out enough even after 2 hours of cooking. Coconut on top went nicely brown after 30 mins.  -  30 Jan 2016  (Review from Allrecipes AU | NZ)

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