Sweet Potato Pudding Cake

There’s something magical about the humble sweet potato. Its natural sweetness and velvety texture lend themselves to countless culinary creations, but none quite as indulgent as the Sweet Potato Pudding Cake. This dessert blurs the line between pudding and cake, creating a unique hybrid that feels both familiar and unexpected. With its warm spices, a hint of citrus, and bursts of juicy raisins, this dish captures the heart of comfort food while being surprisingly elegant.

The charm of Sweet Potato Pudding Cake lies in its ability to evoke memories of cosy evenings by the fire or festive family gatherings. Sweet potatoes, the star of the dish, bring a natural earthiness that pairs beautifully with the richness of butter and the deep molasses notes of soft dark-brown sugar. These ingredients are harmoniously tied together with a hint of lime zest and juice, adding a refreshing brightness that cuts through the sweetness.

As you bite into this dessert, you’re greeted with a medley of textures. The cake itself is moist and dense, thanks to the creamy base of sweet potatoes and a generous splash of skimmed milk. Spices like cinnamon and nutmeg dance on the palate, adding warmth and depth, while plump raisins provide delightful pops of sweetness. Every forkful feels like a journey—a reminder of how simple ingredients can transform into something extraordinary.

The Sweet Potato Pudding Cake isn’t just about taste; it’s about the experience. Whether served warm with a dollop of whipped cream or enjoyed cold as a snack, it adapts effortlessly to the occasion. Its rustic appearance, golden-brown crust, and slightly caramelised edges invite you to dig in, no matter how it’s presented.

This dish also carries a sense of nostalgia, reminiscent of traditional desserts passed down through generations. Yet, it feels modern and versatile, appealing to a new audience of food lovers. The addition of lime zest and baking powder introduces a subtle lift and zing, making it lighter than one might expect from a pudding-style cake.

In essence, Sweet Potato Pudding Cake is more than just a dessert; it’s a celebration of flavour, texture, and tradition. Perfect for a quiet night in or as the star of a dinner party, it’s a dish that promises to leave a lasting impression on anyone fortunate enough to try it.

Sweet Potato Pudding Cake

Sweet Potato Pudding Cake is a luscious dessert that combines the natural sweetness of creamy sweet potatoes with warm spices, zesty lime, and bursts of juicy raisins. With its moist, dense texture and rustic charm, it’s a comforting treat perfect for any occasion.

4.87 from 37 votes

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Course: Dessert

Cuisine: American

Keyword: Dairy, Diabetic, Eggs, Lime, Raisins, Spice, Sweet Potato Pudding Cake, Vegetables

Prep Time: 25 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 8 slices

Calories: 248kcal

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Ingredients

 

MetricImperial

• 900 g sweet potato peeled and chopped
• 25 g unsalted butter
• 100 g sugar soft dark-brown
• 1 large lime grated zest and juice
• 4 large eggs free range
• 4 tbsp skimmed milk
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tsp baking powder
• 75 g raisins

Instructions

• Preheat the oven to 180ºC/gas 4.
• Place the sweet potatoes in a large pan, cover with water and cook for 20–25 minutes, until tender.
  900 g sweet potato
• Drain and mash well, cool a little then stir through the butter, sugar and lime zest and juice.
  25 g unsalted butter, 100 g sugar, 1 large lime
• In a separate dish, beat together the remaining ingredients, and stir into the sweet potato mixture.
  4 large eggs, 4 tbsp skimmed milk, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 2 tsp baking powder, 75 g raisins
• Grease and line a 900g (18cm x 8cm deep) loaf tin.
• Turn mixture into the tin and bake for approx. 1½–1¾ hours until firm.
• Check the firmness by inserting a skewer – it should come out clean when the dish is cooked.

Notes

Recipe tips:

You could also put the mixture into individual ramekins/dishes and bake for around 45 mins.

Keeps in the fridge for up to 5 days. Warm up a slice and serve with reduced-fat crème fraiche or yogurt.

If you don’t want to use rum, use 3 tbsp lemon juice instead.

Nutrition

Calories: 248kcal | Carbohydrates: 46g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 227mg | Potassium: 569mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16260IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 2mg