Jamaican Sweet Potato Pudding Recipe

Dravid

Jamaican Sweet Potato Pudding Recipe

A dense, warmly spiced Caribbean classic made with grated sweet potato, coconut milk, brown sugar, and Jamaican spices including allspice, cinnamon, nutmeg, and ginger. Moist, rich, and deeply flavorful — the real thing baked right in your home oven.

Print Recipe

Prep Time 20

Cook Time 1 30

Total Time 2 20

Servings: 12

Course: Dessert

Cuisine: Caribbean, Jamaican

Calories: 255

Ingredients Method Notes

Ingredients

Batter:

2 tbsp sweet potatoes peeled and finely grated
1½ cup full-fat coconut milk
1 cup dark brown sugar packed
½ cup all-purpose flour
3 tbsp unsalted butter melted
2 large eggs room temperature
2 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground allspice
½ tsp salt
½ cup raisins optional
2 tbsp dark rum optional

Method

Preheat oven to 350°F. Line 9-inch baking pan with parchment paper and grease lightly.
Peel and finely grate sweet potatoes. Wrap in kitchen towel and squeeze out excess moisture firmly.
Soak raisins in rum or warm water 10 to 30 minutes. Drain.
Whisk coconut milk, brown sugar, melted butter, eggs, vanilla, and rum together until sugar mostly dissolved.
Add flour, cinnamon, nutmeg, ginger, allspice, and salt. Stir until just combined.
Fold in grated sweet potato until fully incorporated. Fold in raisins.
Pour into prepared pan. Smooth top. Cover tightly with foil.
Bake covered 45 minutes.
Remove foil. Bake uncovered 30 to 45 minutes more until top is deep golden brown and toothpick comes out with just moist crumbs.
Cool in pan 30 minutes minimum before cutting.

Notes

Squeezing moisture from sweet potato is essential — skip it and the pudding won't set
Full-fat coconut milk only — light coconut milk makes the batter too wet
Allspice is the distinctly Jamaican flavor — don't reduce or skip it
Pudding firms up more overnight — texture is better on day two
Freezes well up to 2 months wrapped individually