Go Back
Print Recipe

Jamaican Sweet Potato Pudding

Jamaican Sweet Potato Pudding is a unique Sweet Potato dessert, a cross between a pudding and a cake. Easy to make simple dessert yet super delicious, one of the best sweet potato recipes.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dessert, Party Dish, Pudding, Special Occation
Cuisine: Caribbean, Jamaican
Keyword: Jamaican Sweet Potato Pudding, Pudding, Sweet Potato Pudding, Vegan, Vegetarian
Servings: 8
Author: kanthi

Equipment

  • 20 to 22 cm baking pan

Ingredients

For Pudding

  • 400 g sweet potato peeled
  • 250 ml coconut milk
  • 150 g brown sugar
  • 30 g plain flour
  • 30 g cornmeal
  • 30 g desiccated coconut see the notes
  • 1/8 tsp salt
  • 1/4 tsp ginger powder or freshly grated
  • 1/2 tsp ground cinnamon
  • 1 tbsp rum optional
  • 50 g raisins see the notes

For Custard

  • 200 ml thick coconut milk
  • 100 g brown sugar
  • 1/4 tsp ground cinnamon

Instructions

Preparation

  • Wash the sweet potatoes well.
  • Preheat the oven to 170˚ C. Grease a 20 -22 cm round baking pan with butter or margarine and set aside.
  • Gather the ingredients for making the pudding. In a bowl, combine all the ingredients (except sweet potato, coconut milk, rum, and raisins) then whisk together.
  • Peel and then cut the sweet potatoes into small pieces. Place the cut pieces in water for a few minutes to prevent them from browning and then drain well.

Make the Pudding

  • Add the chopped potatoes to a powerful blender or food processor. Blend on high until it becomes a paste adding some coconut milk as needed.
  • Then add the sweet potato paste into a large mixing bowl. Add the remaining coconut milk. Mix well with a large spoon. Fold all the ingredients (that you mixed before in a separate bowl) into the sweet potato mixture, then mix well. Add the raisins and rum if using then stir lightly.
  • Pour the mixture into the prepared pan and bake for about 60 minutes or until the pudding is set. Use a toothpick to test the center of the pudding for doneness, when it comes out mostly clean, the pudding is ready. If the center is still soft, bake it for another 10 minutes, then test it again.

Prepare the Custard

  • While the pudding is baking, prepare the custard.
  • Place the custard topping ingredients in a small pan and heat over low heat. Do not bring it to a boil. Whisk well until sugar is dissolved. Remove from heat and let it slightly cool.

To Finish

  • When the pudding is set, remove the pan from the oven.
  • Pour the custard mixture over the top of the pudding. Return it to the oven and bake for a further 10 minutes or until the custard topping is set.
  • Remove the pan from the oven and allow the pudding to cool and set completely before cutting it. You can also let the pudding rest overnight in the refrigerator before slicing it.
  • When the pudding cools, enjoy it just plain or with a scoop of your favorite ice cream.

Notes

    • I used canned coconut milk, you can also use freshly squeezed thick coconut milk
    • I used unsweetened desiccated coconut, you can also use freshly shredded coconut if available.
    • Using raisins is optional. If used, soak them in some rum for a few hours or overnight. Then drain them when ready to use.
    • You can make a non-alcoholic version omitting rum