Jamaican Sweet Potato Pudding

Name: Jamaican Sweet Potato Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 cups grated sweet potatoes; 1 cup coconut milk; 1 cup sugar; 1/2 cup all-purpose flour; 1/2 cup melted butter; 1 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt; 1/2 cup raisins (optional)

Highlighted under: Sweet Treats

Every time I make Jamaican Sweet Potato Pudding, I am transported back to family gatherings filled with laughter and joy. This dessert has a wonderfully rich combination of flavors that come together beautifully. I love how the natural sweetness of the potatoes shines through, enhanced by the warm spices. Each bite evokes memories of my grandmother’s kitchen, where she would always make this pudding for us. It's not just a treat; it's a cherished part of our heritage that I am proud to share with others.

Created by

Lara

Last updated on 2026-01-05T21:02:30.766Z

I remember the first time I tried Jamaican Sweet Potato Pudding. The combination of flavors—from the earthy sweetness of the potatoes to the rich coconut milk—made me realize how special this dish truly is. I've learned that baking it slowly allows the flavors to deepen, bringing out an incredible sweetness that perfectly balances the spices.

One unique trick I discovered is to grate the sweet potatoes instead of mashing them, which results in a lovely texture. This method also helps the pudding cook evenly, ensuring that every bite is moist and flavorful. Trust me, once you serve this dish, it will be a hit at any gathering!

        Why You'll Love This Recipe
        The harmonious blend of sweet potatoes and coconut milk creates a rich, velvety pudding.
It's a delightful fusion of traditional flavors that showcases Jamaican cuisine.
A simple recipe that makes a grand impression at any gathering.

      

Understanding the Ingredients

Each ingredient in this Jamaican Sweet Potato Pudding plays a crucial role in developing its unique flavor and texture. The sweet potatoes provide natural sweetness and moisture, while the coconut milk adds richness and depth. The combination of spices—cinnamon and nutmeg—enhances the warming flavors, making every bite comforting and aromatic. For an added complexity, consider using freshly grated nutmeg, which has a sharper, more vibrant flavor than pre-ground varieties.

Butter not only acts as a binder but also contributes to the pudding's velvety mouthfeel. If you’re looking for a dairy-free alternative, you can substitute the melted butter with coconut oil; this will enhance the coconut flavor and maintain the pudding's luxurious texture. Even the sugar can be adjusted; try coconut sugar for a lower glycemic index option, which also offers a hint of caramel flavor.

Baking Tips for Perfect Results

The baking time of 60 minutes is ideal, but keep an eye on the pudding during the last few minutes. Look for a golden-brown top and edges that start to crack slightly. A toothpick inserted into the center should come out clean, indicating that it’s fully baked. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 20 minutes of baking to prevent it from burning while the center cooks through.

When cooling the pudding, allow it to rest for at least 15 minutes. This cooling period is essential as it helps the pudding to set firmly, making slicing easier and ensuring that you get those perfect, clean edges. If you prefer a softer texture, you can serve it warm, but if you’d like a firmer slice, let it cool completely at room temperature before cutting.

Ingredients

Gather your ingredients to make this delightful pudding!

Ingredients

2 cups grated sweet potatoes
1 cup coconut milk
1 cup sugar
1/2 cup all-purpose flour
1/2 cup melted butter
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup raisins (optional)

Once you have all the ingredients ready, you're just a few steps away from enjoying this delicious pudding!

Instructions

Follow these simple steps to create your Jamaican Sweet Potato Pudding.

Prepare the Sweet Potatoes

Peel and grate the sweet potatoes using a box grater or food processor. Set them aside in a large mixing bowl.

Mix Ingredients

In the bowl with the grated sweet potatoes, add the coconut milk, sugar, melted butter, vanilla extract, and mix well.

Add Dry Ingredients

Sprinkle in the flour, cinnamon, nutmeg, and salt. Stir until everything is combined thoroughly. If using, fold in the raisins.

Bake the Pudding

Preheat your oven to 350°F (175°C). Pour the mixture into a greased baking dish and smooth the top. Bake for 60 minutes or until the top is golden brown and a toothpick comes out clean.

Cool and Serve

Once baked, allow the pudding to cool for at least 15 minutes before slicing. Serve warm or at room temperature for the best taste.

Enjoy your homemade Jamaican Sweet Potato Pudding with a dollop of whipped cream or a scoop of vanilla ice cream!

Pro Tips

For extra richness, you can substitute some of the coconut milk with sweetened condensed milk. Feel free to adjust the spices based on your preference!

Serving Suggestions

This Sweet Potato Pudding can be served warm, at room temperature, or even chilled. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream, which complements the rich flavors beautifully. For an extra touch of tropical flair, consider garnishing with toasted coconut or chopped nuts, such as pecans or walnuts, which add crunch and contrast to the creamy texture.

Another delicious option is to pair it with a fresh fruit salsa made of pineapple and mango for a vibrant, refreshing accompaniment. The bright acidity of the fruit will cut through the richness of the pudding, creating a delightful balance that elevates the dessert.

Storage and Make-Ahead Tips

This pudding can be made ahead of time and stored in the refrigerator for up to three days. Just be sure to cover it with plastic wrap or foil to prevent it from drying out. If you’d like to freeze the pudding, slice it into portions and wrap each piece tightly before placing them in an airtight container. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight, then warm in the oven at a low temperature until heated through, taking care not to dry it out.

When making this pudding in advance, consider under-baking it slightly before refrigerating, as the pudding will continue to set while cooling. You can then finish baking it right before serving, ensuring that you have that freshly baked taste.

Questions About Recipes

→ Can I use regular potatoes instead of sweet potatoes?

While you can use regular potatoes, the flavor will differ significantly. Sweet potatoes provide a unique sweetness that is essential to this recipe.

→ How do I store the leftovers?

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

→ Is it possible to make this pudding vegan?

Yes, you can substitute the butter with a vegan alternative and ensure that the sugar used is vegan as well.

→ Can I add other ingredients like nuts or chocolate?

Absolutely! Feel free to experiment with your favorite ingredients, but keep in mind it may alter the pudding's original flavor.