Sweet Potato Pudding
*Sings* "Ah have a weakness fuh sweetness" which is one reason I've cut back on sugar in my diet, instead of cutting it out completely. It's also why it took me about a year and half to get to the no sugar in tea or coffee place that I'm at now. There really is no wrong or right way, just go at your own pace.
Anyhoo, I'm not really here about sugar, I'm here about pudding.
Caribbean Sweet Potato Pudding, isn't like a "pudding", it's solid, it's also called pone, and people make it with cassava (yucca), I've heard pumpkin too.... but I'm good with the potato.
I've seen various exchanges on social media, about women threatening to beat their husbands/boyfriends, for using the decorative towels in the bathroom. I get it, but I'd quicker fight you over some food. Don't eat my food. You eat my leftovers we will have a problem. Thankfully I've become master of two (so really one) person desserts. If I leave some of my dessert, best believe it ain't for you. I will fight you for cake. (I was hacked, I don't fight "your honour, I was inside the closet, minding I an I own business").
Sometimes I feel for something sweet, and if I don't have a GF flour blend, or coconut flour, one sweet potato, some coconut, sugar, coconut milk (use regular or almond, or whatever you want)little spice, and I have a treat. I have no idea about measurements, I add the sugar last, small spoonfuls at a time, tasting as I go, when the sweet level is right, shove it in the oven and let it be.
Everyone has their own recipe, and way they like it, I try to add just enough liquid to the grated mixture so that it's almost the consistency of flour paste for arts and crafts projects.. I've found this suits me best because the liquid will bubble at the sides and make a caramel like substance, which will become a crusty edge the longer you bake it. So it literally depends on what you like. Feeding yourself isn't supposed to be hard.
When I make pudding, I grate the potato, coconut and a piece of ginger on the fine side of the grater, if you want to use a food processor, go ahead, (I might end up with potato liquid, so it's a no from me) sprinkle of nutmeg and cinnamon (I like those two spices), people add vanilla, I don't, then mix in the coconut milk, and finally the sugar.
I'm not up on the sciency bit, so if there's correct terminology I can't help you. When you add sugar to the mix (don't know about white, I use brown) it appears, to me, that the liquid somehow increases, so you might want to watch that. Grease a pan, ramekin, teacup, whatever ovenproof container you use, pour in the mixture and stick it in the oven. I may have forgotten to tell you to preheat the oven, unless you don't mind a longer wait for the sweetness. I don't have the patience. PS: I use a toaster oven, I just spin the timer dial, I don't really check, when I smell the sweet puddingy goodness I go and peep. If it's ready, I summon all the willpower I have, let it cool, then devour.
That's it. Easy peasy lemon squeezy.