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Jamaican Sweet Potato Pudding

Jamaican · Dessert · Medium

Jamaican Sweet Potato Pudding

Total
4 hr 20 min
Prep
2 hr 30 min
Serves
12
Calories
275
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Finely grated sweet potato bakes into a dense coconut pudding with raisins and warm spice. A final coconut topping leaves the surface soft and glossy.

Grated roots form the structure of Jamaican Sweet Potato Pudding, so the finished wedge is dense and moist rather than fluffy like cake. Coconut milk sinks through the sweet potato while cinnamon, nutmeg and allspice perfume the crumb.

Use firm, white-fleshed Caribbean sweet potatoes for the intended texture. Grate them very finely, and cool the pudding before cutting; the starch continues to firm as the heat leaves the pan.

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Method

  1. Heat the oven to 350°F (180°C). Line a deep 9-inch round baking pan with parchment. Toss the raisins with 2 tsp of the measured all-purpose flour.

  2. Mix the grated sweet potatoes with the remaining flour, 1 cup brown sugar, vanilla extract, allspice, 1 tsp cinnamon, 1/2 tsp nutmeg, ginger and salt. Stir in 1 1/2 cups coconut milk and fold in the raisins.

  3. Spread in the pan and bake for until mostly set with a slightly soft center.

  4. Mix the remaining 3/4 cup coconut milk, 1/4 cup brown sugar, 1/8 tsp cinnamon and 1/8 tsp nutmeg. Pour over the pudding and bake for until the topping is thickened and the center has no raw, crunchy potato.

  5. Cool in the pan for before cutting into 12 wedges. The surface will stay softer than the base.

Forkue tips

  • A fine grater or the fine shredding disk of a food processor works better than coarse shreds, which can remain stringy.

Storing and reheating

Refrigerate covered for up to 4 days. Warm individual wedges gently in the microwave, or serve chilled for a firmer texture. Freeze wrapped portions for up to 2 months.

Kitchen gear

Fine graterTop picks on Amazon9-inch baking panTop picks on Amazon
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Nutrition per serving, estimated

275Calories
3gProtein
48gCarbs
9gFat

Jamaican Sweet Potato Pudding: FAQ

Can I use orange sweet potatoes?

They hold more moisture and can give a softer, less sliceable pudding. White-fleshed Caribbean sweet potatoes are the reliable choice for this formula.

Why is the top softer than the bottom?

The coconut topping is meant to leave a soft layer above the firmer pudding. Let the pan cool fully before judging whether the center has set.

How do I store and reheat Jamaican Sweet Potato Pudding?

Refrigerate covered for up to 4 days. Warm individual wedges gently in the microwave, or serve chilled for a firmer texture. Freeze wrapped portions for up to 2 months.

How long does Jamaican Sweet Potato Pudding take?

About 4 hr 20 min in total: 2 hr 30 min prep and 1 hr 50 min cooking.

What do I need to make Jamaican Sweet Potato Pudding?

The key ingredients are sweet potatoes, coconut milk, all-purpose flour, vanilla extract, ground allspice and ground cinnamon, plus pantry basics.

Any tips for Jamaican Sweet Potato Pudding?

A fine grater or the fine shredding disk of a food processor works better than coarse shreds, which can remain stringy.

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