Jamaican Sweet Potato Pudding

Name: Jamaican Sweet Potato Pudding
Cuisine: Jamaican
Ingredients: 2 Lbs Sweet Potatoes; 1 1/2 cup Coconut Milk; 1 1/2 cup Brown Sugar; 1/2 cup All purpose flour; 1 tablespoon Vanilla Extract; 1 teaspoon Allspice; 1 tsp Ground Cinnamon; 1 tsp Ground Nutmeg; 1/2 tsp Ground Ginger; 1/4 tsp Salt; 1/2 cup Raisins; 3/4 cup Coconut Milk; 1 tablespoon Brown Sugar; 1/8 teaspoon Ground Cinnamon; 1/8 teaspoon Ground Nutmeg

Dessert Jamaican

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Here is a straightforward way to make Jamaican Sweet Potato Pudding at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Jamaican tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Jamaican Sweet Potato Pudding — Dessert recipe, Jamaican cuisine — Jamaican Sweet Potato Pudding · Jamaican

Level Hard

Ingredients

2 lb Sweet Potatoes
1 ½ cup Coconut Milk
1 ½ cup Brown Sugar
½ cup All purpose flour
1 tbsp Vanilla Extract
1 tsp Allspice
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
½ tsp Chopped Ginger
¼ tsp Salt
½ cup Raisins
¾ cup Coconut Milk
1 tbsp Brown Sugar
.125 tsp Ground Cinnamon
.125 tsp Ground Nutmeg

Method

Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center

Tips for the best Jamaican Sweet Potato Pudding

Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Preheat the oven fully before anything goes in — a cold start changes the texture.
Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.

Variations

Fusion twist: keep the method but swap the spices for your own favourites — the Jamaican base takes well to it.
Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Can I make Jamaican Sweet Potato Pudding ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for sweet potatoes?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Is this Jamaican Sweet Potato Pudding recipe hard to make?

It is rated hard: 15 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source