If you’ve ever wanted a dessert that is both comforting and indulgent, Jamaican Sweet Potato Pudding is the perfect choice. This rich and moist pudding brings together the natural sweetness of sweet potatoes and the warm, aromatic spices that define Caribbean flavors. Every bite is a harmonious blend of texture and taste, making it a standout dessert for any occasion.
Why We Love This Jamaican Sweet Potato Pudding Recipe
What makes this pudding so special is its perfect balance between richness and lightness. Unlike other desserts that can feel overly heavy, Jamaican Sweet Potato Pudding maintains a tender, moist texture without being dense. The combination of sweet potatoes, yam, and a hint of ginger creates layers of flavor that are both comforting and exciting to the palate. The subtle warmth of allspice, nutmeg, and cinnamon gives it an unmistakable Caribbean essence that transports you straight to the islands with every bite. Adding coconut milk enhances the creaminess, while the optional golden raisins soaked in rum offer an extra dimension of sweetness and depth. You’ll love the golden caramelized edges that contrast beautifully with the soft, smooth center, making each serving visually appealing as well.
Ingredients for Jamaican Sweet Potato Pudding
To create this classic Jamaican dessert, you’ll need a few key ingredients that bring together a medley of textures and flavors. Each element plays an important role in achieving the pudding’s rich, moist, and spiced profile.
- ½ cup Unsweetened Desiccated Coconut (43 grams)
- 1 ½ pounds Sweet Potato (680 grams)
- ½ pound Yam (250 grams)
- 3 tablespoons Freshly Grated Ginger (16 grams)
- 1 teaspoon Ground Allspice (2.75 grams)
- 1 teaspoon Ground Nutmeg (3.35 grams)
- 1 tablespoon Ground Cinnamon (10 grams)
- 2 tablespoons Vanilla Extract (28 grams)
- 2 cups Coconut Milk (480 mL)
- ¼ cup Melted Unsalted Butter (60 mL)
- ¼ cup Cornmeal (45 grams)
- ⅓ cup All-Purpose Flour (45 grams)
- 1½ cups Sugar (300 grams)
- 2 teaspoons Salt (13 grams)
- ½ cup Golden Raisins soaked in 3 tablespoons dark rum overnight (Optional)
Topping Ingredients:
- 1 teaspoon Ground Cinnamon (3.12 grams)
- ½ teaspoon Ground Nutmeg (2 grams)
- ½ tablespoon Vanilla Extract (7 grams)
- 2 tablespoons Sugar (25 grams)
- ½ cup Coconut Milk (120 mL)
How to Make Jamaican Sweet Potato Pudding
Creating Jamaican Sweet Potato Pudding may take a bit of time, but the result is well worth the effort. You’ll begin by preparing your ingredients carefully to ensure each layer of flavor comes through perfectly.
First, preheat your oven to 350°F and grease a 10-inch springform pan. Begin by rehydrating your desiccated coconut in hot water for about 15 to 20 minutes. Once softened, squeeze out the excess water to prevent the pudding from becoming too wet. Next, peel the yams, sweet potatoes, and ginger. Grate them finely using a box grater; this step is labor-intensive but essential for achieving the pudding’s signature texture.
In a small pot, bring a cup of water to a boil over medium-high heat. Add the allspice, nutmeg, cinnamon, and vanilla extract. Allow this mixture to boil for about two minutes to fully release the spices’ aromas. Pour this fragrant mixture over the grated sweet potatoes, yams, and ginger, then add the coconut milk and melted butter. Use an electric hand mixer to blend everything until smooth and uniform.
In a separate bowl, combine the rehydrated coconut, cornmeal, flour, sugar, and salt. Gradually add this dry mixture to the wet ingredients, continuing to mix with the electric mixer until fully incorporated. If you’re using the golden raisins soaked in rum, drain them and fold them gently into the batter at this stage.
Pour the combined mixture into your prepared springform pan and bake for one hour. After the initial hour, prepare the topping by boiling the cinnamon, nutmeg, sugar, vanilla, and coconut milk in a small saucepan. Pour the reduced mixture over the pudding and return it to the oven for an additional 15 minutes. Check for doneness by inserting a wooden skewer into the center—it should come out mostly clean. The pudding will have caramelized edges but retain a soft, custard-like center.
Once baked, let the pudding cool for 30 minutes before removing the side ring of the springform pan. Allow it to continue cooling at room temperature for another two hours or until completely set. Finally, remove the bottom of the pan to reveal a beautifully golden, spiced pudding ready to serve.
How to Serve Jamaican Sweet Potato Pudding
Serving this pudding is an experience in itself. Its vibrant golden color and smooth, spiced texture make it an eye-catching centerpiece for any dessert table. You can serve it warm, directly from the oven, to enjoy the comforting aromas of coconut, spices, and sweet potato. Alternatively, allow it to cool slightly for a firmer texture that slices neatly and holds its shape beautifully.
Consider pairing it with a light dollop of whipped cream or a scoop of vanilla ice cream to enhance the creamy texture and add a cool contrast to the warm pudding. For a more traditional approach, a drizzle of extra coconut milk over the top can highlight the pudding’s tropical flavors. Each slice should show a uniform, golden-brown edge and a soft, custardy interior that’s both moist and rich. This dessert works wonderfully for family gatherings, holidays, or any special occasion where you want to impress with something both homemade and indulgent.
Expert Tips for Jamaican Sweet Potato Pudding
To ensure your pudding turns out perfectly every time, here are some expert tips you’ll find invaluable:
- Grate ingredients carefully. Using a fine grater for the sweet potatoes, yams, and ginger creates a smooth texture that makes the pudding soft yet structured.
- Don’t skip soaking the coconut. Rehydrating it prevents dryness in the pudding and enhances the coconut flavor.
- Spices make the difference. Freshly grated ginger and a precise balance of allspice, cinnamon, and nutmeg create the authentic Jamaican taste that sets this pudding apart.
- Baking time matters. Keep an eye on the pudding during the final 15 minutes after adding the topping. You want caramelized edges without overbaking the center.
- Let it cool completely. Removing the pudding too early can cause it to collapse. Allowing it to rest ensures it sets properly and holds its shape.
- Optional raisins. Soaking raisins in rum adds a subtle depth of flavor, but you can skip it for a non-alcoholic version while still keeping the richness intact.
How to Store Jamaican Sweet Potato Pudding
This pudding keeps well and can be stored for several days, allowing you to enjoy it over time or prepare it in advance. Place it in an airtight container in the refrigerator, where it will stay fresh for up to five days. For longer storage, you can freeze individual slices, wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to two months. When ready to eat, thaw in the refrigerator and warm slightly in the oven or microwave for a comforting dessert that tastes just like freshly baked. Proper storage ensures the pudding maintains its moist, rich texture and vibrant flavors without drying out or losing its spiced aroma.
Variations of Jamaican Sweet Potato Pudding
This recipe is versatile and allows for several creative variations to suit different tastes:
- Nutty Delight: Add chopped pecans or walnuts to the batter for a crunchy contrast to the soft pudding.
- Chocolate Infusion: Incorporate a few tablespoons of cocoa powder or chocolate chips to introduce a rich chocolate undertone.
- Tropical Twist: Mix in finely diced pineapple or mango for a fruity variation that complements the coconut milk and spices.
- Reduced Sugar: Adjust the sugar quantity to suit your preference or use natural sweeteners like maple syrup or honey.
- Vegan Option: Replace the butter with coconut oil and use plant-based milk alternatives for a fully vegan-friendly pudding.
- Mini Puddings: Bake in individual ramekins for single-serving portions that are perfect for parties or meal prep.
Frequently Asked Questions about Jamaican Sweet Potato Pudding
What makes Jamaican Sweet Potato Pudding unique?
The combination of grated sweet potatoes and yams, along with spices like allspice, nutmeg, and cinnamon, creates a moist, richly flavored pudding that’s distinctively Caribbean. Coconut milk adds creaminess, while caramelized edges give a perfect texture contrast.
Can I make this pudding ahead of time?
Yes! This pudding actually benefits from resting, as cooling allows the flavors to meld. You can prepare it a day in advance, store it in the refrigerator, and serve it the next day without losing its moist texture or flavor.
Can I skip the raisins soaked in rum?
Absolutely. While raisins soaked in rum add depth, you can omit them for a non-alcoholic version. The pudding will still be flavorful and rich.
How do I know when it’s done baking?
Insert a wooden skewer into the center. It should come out mostly clean, with a few moist crumbs. The pudding should have caramelized edges but a soft, custard-like interior.
Can I freeze Jamaican Sweet Potato Pudding?
Yes. Slice the pudding, wrap the pieces in plastic wrap, and place them in a freezer-safe container. They can be frozen for up to two months and thawed in the refrigerator before serving.
What toppings go well with this pudding?
You can use the traditional spiced coconut topping, a drizzle of coconut milk, whipped cream, or even a scoop of vanilla ice cream to enhance the pudding’s creamy texture and tropical flavor.
Jamaican Sweet Potato Pudding
Equipment
- 10-inch springform pan
- Mixing Bowls:
- Electric Hand Mixer
Ingredients
- 1/2 cup unsweetened desiccated coconut (43 grams)
- 1 1/2 pounds sweet potato (680 grams)
- 1/2 pound yam (250 grams)
- 3 tablespoons freshly grated ginger (16 grams)
- 1 teaspoon ground allspice (2.75 grams)
- 1 teaspoon ground nutmeg (3.35 grams)
- 1 tablespoon ground cinnamon (10 grams)
- 2 tablespoons vanilla extract (28 grams)
- 2 cups coconut milk (480 mL)
- 1/4 cup melted unsalted butter (60 mL)
- 1/4 cup cornmeal (45 grams)
- 1/3 cup all-purpose flour (45 grams)
- 1 1/2 cups sugar (300 grams)
- 2 teaspoons salt (13 grams)
- 1/2 cup golden raisins soaked in 3 tablespoons dark rum overnight (optional)
- 1 teaspoon ground cinnamon (3.12 grams)
- 1/2 teaspoon ground nutmeg (2 grams)
- 1/2 tablespoon vanilla extract (7 grams)
- 2 tablespoons sugar (25 grams)
- 1/2 cup coconut milk (120 mL)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan.
- Rehydrate the desiccated coconut in hot water for 15-20 minutes, then squeeze out excess water.
- Peel and grate the yams, sweet potatoes, and ginger using a fine grater.
- In a small pot, boil water with allspice, nutmeg, cinnamon, and vanilla extract for 2 minutes to release aromas.
- Pour the hot spice mixture over the grated sweet potatoes, yams, and ginger. Add coconut milk and melted butter, then blend until smooth.
- In a separate bowl, combine rehydrated coconut, cornmeal, flour, sugar, and salt. Gradually mix this into the wet ingredients.
- If using, drain the soaked golden raisins and fold them into the batter.
- Pour the mixture into the prepared springform pan and bake for 1 hour.
- For the topping, boil cinnamon, nutmeg, sugar, vanilla, and coconut milk in a small saucepan. Pour over the pudding and bake for an additional 15 minutes.
- Check for doneness with a skewer; it should come out mostly clean. Let the pudding cool for 30 minutes before removing from the pan.
- Allow it to cool completely at room temperature for 2 hours before serving.
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