Can I make this pudding ahead of time?
Yes, you can prepare the pudding mixture a day in advance and store it in the refrigerator before baking.
DESSERT
Sweet Plantain and Sweet Potato Pudding with Cinnamon and Raisins
This comforting pudding, inspired by Guatemalan flavors, brings together the natural sweetness of ripe plantains and tender sweet potatoes. Infused with warm cinnamon and studded with plump raisins, it's a delightful dessert that's both simple to make and perfect for sharing with loved ones.
HOW TO MAKE IT
Let's cook.
01
Steam the sliced plantains and diced sweet potatoes in a steamer basket over boiling water for 15 minutes, or until very tender.
02
Transfer the steamed plantains and sweet potatoes to a large bowl. Mash them thoroughly with a fork or potato masher until smooth.
03
Add the brown sugar, ground cinnamon, vanilla extract, and raisins to the mashed mixture. Stir well to combine all ingredients evenly.
04
Gradually mix in the milk until the pudding reaches a creamy, smooth consistency. If it's too thick, add a little more milk, 1 tablespoon at a time.
05
Pour the mixture into a greased 8x8 inch baking dish. Drizzle the melted butter evenly over the top of the pudding.
06
Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is lightly golden brown and the pudding is set.
About This Recipe
This comforting pudding, inspired by Guatemalan flavors, brings together the natural sweetness of ripe plantains and tender sweet potatoes. Infused with warm cinnamon and studded with plump raisins, it's a delightful dessert that's both simple to make and perfect for sharing with loved ones.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, toast the raisins lightly in a dry pan before adding them to the pudding. A pinch of nutmeg can also enhance the spice profile.
Easy Substitutions
You can substitute regular potatoes for sweet potatoes, though the flavor will be less sweet. Dried cranberries or chopped dates can replace raisins. Any type of milk can be used.
Storage & Reheating
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Serving Suggestions
Serve this warm pudding with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of toasted coconut flakes. It also pairs wonderfully with a cup of coffee or a light fruit salad.
Common Mistakes
1. Not mashing the plantains and sweet potatoes thoroughly: This can lead to a lumpy texture. Ensure they are very tender before mashing. 2. Over-baking the pudding: This can dry it out. Bake until just set and lightly golden. 3. Not adjusting milk for consistency: Different plantains and sweet potatoes can vary in moisture. Add milk gradually to achieve desired creaminess. 4. Forgetting to grease the baking dish: This can cause the pudding to stick, making serving difficult.
Frequently Asked Questions
What kind of plantains should I use?
Use very ripe plantains (mostly black skin) for the sweetest flavor and easiest mashing.
Can I add other spices?
Absolutely! A pinch of nutmeg, allspice, or ginger would complement the cinnamon nicely in this recipe.
MORE TO KNOW
Achieving the perfect texture for this pudding relies on thoroughly mashing the plantains and sweet potatoes. Over-steaming them slightly will make this process much easier. If you prefer a very smooth pudding, you can pass the mashed mixture through a food mill or use an immersion blender before adding the raisins.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.