If you're looking for a new and exciting dessert recipe to try, Jamaican sweet potato pudding is a great option! This Jamaican sweet potato pudding recipe features seasonings like cinnamon, nutmeg, ginger, and allspice. It's very moist and rich with an indulgent taste that will have your mouth watering in seconds. Serve it up for breakfast with coffee or tea for a delicious treat in the morning, or enjoy it after your favorite dinner for dessert! The combination of sweet potato and coconut makes this Caribbean dessert one you will want to eat often.
Jamaican Sweet Potato Pudding
If you have ever traveled to Jamaica, I'm sure you are familiar with the wonderful dessert. It's a Jamaican classic. However, if this is your first time trying this Jamaican pudding, I have no doubt you are going to love it. It's an easy Jamaican dessert, and it comes together quickly.
Today, we are making a few adjustments to the traditional way customarily used to make this. The version of sweet potatoes readily available in the US is quite different from the sweet potatoes available throughout the Caribbean. So I have modified the sweet potato pudding recipe to use rose-skinned sweet potatoes with orange flesh, which are easily found at your local market. This recipe also uses a yam. The American Sweet Potato organization does a great job of explaining the differences between Yams and Sweet Potatoes.
The traditional, more authentic method of baking this Jamaican pudding was to bake on hot coals outdoors. The pudding was cooked using charcoals above and below the dutch oven. They would cover the pan and place the hot coals on the lid to get heat all around. We are going the easy way and using our oven for baking this recipe for Jamaican sweet potato pudding.
- The ingredients in this recipe are pretty straight forward. The biggest challenge is understanding the differences between sweet potatoes and yams, and are they American sweet potatoes or Jamaican sweet potatoes.
- There is one ingredient I left out, which was the raisins. I'm not a raisin lover, but this ingredient is usually in the Jamaican potato pudding. I would recommend golden raisins soaked in dark rum. Now if you don't have dark rum, go with light. Don't make a special trip to the store to grab a different kind of rum. If you like raisins, you are going to soak them in three tablespoons of rum overnight, then drain them when ready to use. If you don't like raisins, skip them and the rum.
- Full fat coconut milk is used in this recipe. I have not tried it with low fat coconut milk.
- I grated my potatoes and ginger with a box grater. I'll say it was time consuming and slightly dangerous if you don't pay attention and run your fingers over those grates. Be careful, if this is how you plan to grate the potatoes. If you would rather, you could cut the potatoes into very small pieces, then combine them in your food processor with some of the coconut milk. It's a workout for the food processor, but does work.
Differences Between Jamaican Sweet Potatoes and American Sweet Potatoes
- The Jamaican sweet potato is white flesh with red skin. The American sweet potato is orange flesh with reddish/brown/rose skin.
- The American sweet potato is softer once cooked.
- The Jamaican sweet potato is starchier.
How To Make Jamaican Sweet Potato Pudding
- Grate your yam, sweet potatoes and ginger. Once you finish grating the yam and sweet potatoes, the recipe goes really quick.
- Bring a cup of water to a boil, add the spices then continue boiling for two minutes.
- Add the spice mixture, butter, and coconut milk to the sweet potato mixture.
- Combine the remaining dry ingredients in a separate bowl, and slowly add them to the sweet potato mixture.
- Pour into the springform pan, and bake.
I store it in an airtight container in the refrigerator for 2-3 days.
Yes, again, keep in an airtight container, and freeze for up to 1 month. Then, remove from the freezer and thaw in the refrigerator.
Batata is a sweet potato with white flesh.
Jamaican Sweet Potato Pudding
- ½ cup Unsweetened Desiccated Coconut (43 grams)
- 1 ½ pounds Sweet Potato (680 grams)
- ½ pound Yam (250 grams)
- 3 tablespoon 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 tablespoon Vanilla Extract (28 grams)
- 2 cups Coconut Milk (480 mL)
- ¼ cup Melted Unsalted Butter (60 mL)
- ¼ cup Cornmeal (45 grams)
- ⅓ cup AP Flour (45 grams)
- 1½ cup Sugar (300 grams)
- 2 teaspoon Salt (13 grams)
- ½ cup Golden Raisins soaked in 3 tablespoon dark rum overnight (Optional)
- 1 teaspoon Ground Cinnamon (3.12 grams)
- ½ teaspoon Ground Nutmeg (2 grams)
- ½ tablespoon Vanilla Extract (7 grams)
- 2 tablespoon Sugar (25 grams)
- ½ cup Coconut Milk (120 mL)
- Preheat oven to 350°F. Grease a 10" Springform Pan.
- Rehydrate your coconut. Soak in hot water for 15 - 20 minutes to rehydrate, then squeeze out all the water.
- Peel all the yams, sweet potatoes, and ginger. Set a box grater, zester side up, into a large mixing bowl. Grate the sweet potatoes, yam, and ginger using the zester. This is labor intensive, but gives the pudding a great texture.
- Bring a cup of water to a boil in a small pot on medium high heat. Add in the allspice, nutmeg, cinnamon, and vanilla and let boil for 2 minutes. Once this is done, pour the spice mixture into the sweet potato mixture along with the coconut milk and melted butter.
- Using an electric hand mixer, combine until homogenous.
- In a medium bowl, combine the rehydrated coconut, cornmeal, flour, sugar, and salt. Then slowly add to the wet mixture, continuing to use the electric mixer at medium speed until combined. (Drain the raisins and stir them in if you are using raisins)
- Pour the mixture into the prepared pan and bake for one hour in the preheated oven. Remove from oven after one hour of baking time, add the topping, and then continue to cook for 15 more minutes.
- A wooden skewer inserted into the center should come out clean. You will see caramelization around the edges of the baking pan, but this will not be set like a cake. The consistency will be similar to that of pumpkin pie with a stiff filling.
- Let cool for 30 minutes. Use a knife around the edge of the pan and gently remove the side ring. Continue to let cool at room temperature on a wire rack for 2 hours or more, until cool completely. Gently remove the bottom of the springform pan.
- In a small saucepan boil your spice mixture. Combine all ingredients on medium high heat and bring to a boil. Continue to boil until reduced by half. (About 10 minutes). Remove from heat and let cool.
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