Oaks Peach upside down Jamaican Sweet Potato Pudding
Here I tried a different fruit; PEACH!!!
There is a 4:1 ratio of potato to flour.
In this case I used 6 cups of grated Jamaican sweet potatoes and 1.5 cups of all purpose flour.
To blend the potato you need the coconut milk for the liquid.
I used 1.5 cups of coconut milk.
Pour in a mixing bowl when blending is done and add these ingredients;
1 cup of brown sugar
2 tbsp of vanilla
1 tbsp all spice
1 tbsp rum Combine these dry ingredients in a separate bowl
1.5 all purpose flour
1 tsp baking powder
1/4 cup finely ground cornmeal
1tbsp corn starch
1 tsp salt (to taste)
1 tbsp ginger powder
2 tsp ground nutmeg
1/4 cup desiccated coconut
1/4 cup raisins
I used my skillet so I greased it with coconut oil and then lined it with parchment paper. I added the peach to the bottom. Heat the oven to 350 deg Now you have the potato blended/ grated and in a bowl start adding the dry ingredients. Mix until it is all one consistency. Pour in the pan or in the skillet as I did. Now your oven is heated put the pan or skillet in the oven for 1.5 to 2 hrs. Check after an 1 hour to see how much longer before it is baked. Based on how much liquid you use it can be completed before the allotted time.