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Chef Carl

Sweet Potato Pudding

8 servings

6 medium sweet potatoes, peeled and grated
1 cup flaked coconut
3 medium bananas, diced
½ cup raisins
½ cup vegetable oil
1 cup brown sugar
1 tsp pure vanilla extract
¼ tsp ground black pepper
¼ tsp ground clove
¾ tsp salt
1 cup flour


Sweet Potato Pudding

Ti Coin Créole is at the eastern end of restaurant row in Grand Case. Chef Carl Phillips has turned his boyhood home into a quaint Créole restaurant.

Sweet Potato Pudding

In a small bowl combine the flour, the pepper, the ground clove, and the salt, and set aside.

In a large bowl stir together the oil, brown sugar, and vanilla extract until no lumps remain.

Add the sweet potatoes, coconut, bananas, and raisins, and stir gently until well mixed.

Sprinkle the dry ingredients over the sweet potato mixture and fold together gently until no visible flour remains. Do not overbeat.

Spoon the mixture into an oiled, 2 quart baking dish. Bake at 350° for 1½ hours.

Sylvain Pereira For wine, Sylvain Pereira (sommelier at Select Wine Cellar) suggests you try a sturdy Bordeaux to go with this dessert, perhaps a Château Puyanché Château Haut Bellevue. Château Haut Bellevue

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