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    You are in: Home / Recipes / Caribbean Sweet Potato Pudding Recipe
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    Caribbean Sweet Potato Pudding

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 24, 2003

      sitting on the patio at the cassarina or watching the jolly roger sail past. Standing on the cliff's of North Point or climbing the highway toward bathsheba. This dish is barbados. (Happened to have some mount gay amber rum on hand to add authenticity) put it in the oven for 50 minutes in a 2qt glass casserole.

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    • on February 24, 2008

      This is a good recipe. I boiled the sweet potatoes instead of microwaving them. I also used rum and doubled the amount of raisins. Personally, I don't like the lime rind, so next time I'll either omit it or reduce the amount used.

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    • on November 20, 2007

      I grew up with this dish my mother used to make. She is from Barbados and I could never eat the sweet potato dish most Americans eat. Using Mount Gay Rum makes a difference as well. Also, I soak the raisins in the rum (stored in my frig) for at least three months ahead of making this dish. Love it!

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    • on January 04, 2005

      I am jamaican, we usually grater the potatoes to make the potatoe pudding That is the only difference in the recipe cherry

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    Nutritional Facts for Caribbean Sweet Potato Pudding

    Serving Size: 1 (188 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 290.1
     
    Calories from Fat 65
    22%
    Total Fat 7.3 g
    11%
    Saturated Fat 4.9 g
    24%
    Cholesterol 54.1 mg
    18%
    Sodium 572.9 mg
    23%
    Total Carbohydrate 50.5 g
    16%
    Dietary Fiber 4.2 g
    17%
    Sugars 29.4 g
    117%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    limes, rind of

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