Sorry, this pudding crack, for some reason.
This is the short hand version of the Jamaican sweet potatoes' pudding. The difference between the two is this one is time saving and a bit healthier because no sugar is added neither spices.
What is vegetarianism
I am using the canned pineapple chunks. You can use fresh pineapple if you desire. Some people added a little sugar to theirs. Pineapple contains natural sugar, so when combine with the sweetened potatoes, it is sweetened enough for me. This pudding is ideal for people who wants to consume less sugar. No spice is used in this recipe, because it will take away the intent taste. The pudding should tasted light and a bit fruity.
2 medium size sweet potatoes (peeled, cut into chunks,washed)
1 tin pineapple chunks (drained)
1/4 cup margarine or butter
1/2 tsp. salt
Pour 3 cups water into a medium-sized pot, add the salt, when the water begins to boil, add the sweet potatoes. Cook the sweet potatoes until tender
Place the boiled sweet potatoes into a large container. Use a potato masher or the back of a large spoon to mash the potatoes, while they are still hot
Add the margarine to the mashed potatoes, use a hand mixer to beat margarine and sweet potatoes until fluffy (3-4 minutes)
Beat in eggs, salt and pineapple chunks. You can stir in the pineapple chunks. However, I want the chunks to evenly distributed, so I minced them a bit. You can add 2 tsp. orange zest at this point as well if you want(I did not use any)
Careful not to over beat the mixture. Pour the mixture into a grease casserole dish. Cover and place in a preheated oven, bake at 325 degrees F for 40-45 If
dish. Cover and place in a preheated oven, bake at 325 degrees F for 40-45 If the top of your pudding did not cracked, congratulations to you.
The pudding is soft, somewhat fruity and delicious. Jamaican original sweet potato pudding recipe