Jamaican Sweet Potato Pudding
In short: Dense, spiced pudding of grated sweet potato, coconut milk, brown sugar and raisins, baked until dark and chewy at the edges. It takes about 1 h 40 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 285 kcal
Sweet potato pudding is a Jamaican baked dessert with a dense, almost fudgy texture, cut into squares and eaten warm or cold. White-fleshed sweet potato is grated and mixed with coconut milk, brown sugar, raisins, vanilla and warm spices, then baked slowly until the top turns dark and the edges turn chewy. It turns up at Sunday dinners, Christmas tables and bake sales. A coconut topping poured over halfway through makes a creamy upper layer.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 cm (9 inch) square baking pan with coconut oil and line the base with parchment.
- In a large bowl, mix the grated sweet potato, 240 ml coconut milk, 150 g brown sugar, flour, raisins, melted coconut oil, vanilla, spices and salt until evenly combined.
- Pour the batter into the pan and level the top. Cover with foil and bake for 45 minutes.
- Meanwhile, stir the topping ingredients together until the sugar dissolves.
- Uncover the pudding and spoon the topping over it. Bake for 25 to 30 minutes more, until the top is dark brown and a skewer from the center comes out clean.
- Cool in the pan for at least 30 minutes, because the pudding firms up as it cools. Cut into squares and serve warm or at room temperature.
Tips
- Use the fine side of the grater so the sweet potato melts into the batter. Coarse shreds leave a stringy texture.
- Orange-fleshed sweet potatoes also work but give a softer, wetter pudding, so cut the coconut milk in the batter by 60 ml (1/4 cup).
Questions and answers
Can I make sweet potato pudding ahead of time?
Yes, and it tastes better the next day. Cover and refrigerate for up to 4 days, then serve cold or reheat slices in a low oven or microwave.
Why is my sweet potato pudding gummy?
Underbaking or too much liquid are the usual causes. Bake until a skewer comes out clean and let the pudding cool fully so it firms up before slicing.
Can I freeze sweet potato pudding?
Yes. Wrap squares tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm gently before serving.
How long does it take to make Jamaican Sweet Potato Pudding?
About 1 h 40 min in total: 25 min of preparation and 1 h 15 min of cooking.
How many calories are in Jamaican Sweet Potato Pudding?
About 285 kcal per serving, with 3 g of protein, 47 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 47 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 28 g |
| Sodium | 115 mg |
Estimated values, calculated from the ingredients.
