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Sweet Potato Pudding Cake

Serves 12

Sweet potato Cake



  • 1 cup raisins
  • 2 tablespoons dark or light rum
  • 1 cup whole-wheat pastry flour (see Note)
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 1 pound sweet potato (about 1 large), cooked (see Tip) and peeled
  • 3 large eggs
  • 1 14-ounce can “light” coconut milk
  • 1 cup packed light brown sugar
  • 2 tablespoons butter, melted


  • ½ cup unsweetened shredded coconut
  • 2 tablespoons packed brown sugar
  • ⅛ teaspoon ground cinnamon


  1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
  2. To prepare cake: Toss raisins and rum in a small bowl and leave to stand. Whisk flour, nutmeg and salt in another bowl.
  3. Mash sweet potato in a large bowl (you should have about 1¾ cups). Add eggs; beat with an electric mixer on medium speed. Mix items well. Add the coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Now add in the raisins and any remaining rum. Spread the batter in the prepared pan.
  4. To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake.
  5. Bake the cake until a knife inserted into the center comes out clean, around 1 hour to 1 hour 15 mins. Let cake cool in the pan for around 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let it cool at room temperature for 1 hour, then refrigerate until cold. Upto about 3 hours.


  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Equipment: 9-inch spring form pan
  • 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 supermarkets and natural-foods stores. Store in the freezer.
  • Tip: To cook whole sweet potatoes, pierce the skin in several places with a fork. Bake on a baking sheet at 400°F for around 45 minutes to an hour or microwave on High for 12 to 15 minutes.
  • Tip. Replace raisins with dried cranberries
  • Serving size: 1 slice
  • Per serving: 275 calories; 8 g fat(5 g sat); 3 g fiber; 47 g carbohydrates; 5 g protein; 9 mcg folate;52 mg cholesterol; 30 g sugars; 21 g added sugars; 7,391 IU vitamin A; 8 mg vitamin C; 46 mg calcium; 1 mg iron; 145 mg sodium; 334 mg potassium
  • Nutrition Bonus: Vitamin A (148% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrates, 2 fat

Serve with greek youghurt or cranberry sauce.

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