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Sweet Potato Pudding is a Jamaican favourite, made with spiced coconut milk and rum-soaked raisins for a moist, smooth texture. Perfect for breakfast, tea, or dessert, this not-too-sweet Caribbean recipe shines during holidays like Thanksgiving.
Looking for more sweet potato recipes? Try my Sweet Potato Fries and Mashed Sweet Potatoes next!
Table of Contents
- Jamaican Sweet Potato Pudding
- What is Jamaican Sweet Potato Pudding?
- What is the Difference Between Jamaican and American Sweet Potatoes?
- Can I Use Regular (American) Sweet Potato for this Recipe?
- Ingredients
- How to Make Sweet Potato Pudding
- Recipe Tips
- Recipe Substitutions & Variations
- Serving
- Can I Make Jamaican Sweet Potato Pudding Ahead of Time?
- Storage
- Frequently Asked Questions (FAQs)
- More Jamaican Dessert Recipes
- Jamaican Sweet Potato Pudding Recipe
Jamaican Sweet Potato Pudding
This Jamaican sweet potato pudding is a true classic! Made with authentic Jamaican sweet potatoes and yam, it’s moist, spiced, and topped with custard and rum-soaked raisins.
We grate the sweet potatoes by hand for the perfect texture, just like in the traditional recipe. But I promise it’s easy to prepare. Once you try it, the rich flavours will keep you coming back for more!
What is Jamaican Sweet Potato Pudding?
Jamaican-style sweet potato pudding is a baked mixture of sweet potato, yam, flour, spices, and coconut milk. It usually includes raisins and a custard topping.
Traditionally, the pudding was baked over a coal pit, with hot coals placed underneath and on top of the covered dish. This method of preparing the pudding is lovingly referred to as, “hell a top, ‘hell a bottom and hallelujah in the middle.”
What is the Difference Between Jamaican and American Sweet Potatoes?
Jamaican sweet potatoes have a white flesh with red skin, versus the American sweet potato that has orange flesh with reddish-brown skin. The Jamaican sweet potato pudding is much starchier than the American. The American sweet potato is also much softer when cooked, which is why it is not recommended to use this type of sweet potato for this recipe.
Can I Use Regular (American) Sweet Potato for this Recipe?
I do not recommend using American sweet potatoes because the texture is much softer and less starchy once cooked. It will lead to a mushy pudding.
Ingredients
Grated Sweet Potato Pudding
- Jamaican Sweet Potato: This white-fleshed sweet potato, also known as batata, is sweeter than American sweet potatoes, making them perfect for desserts. They are also denser and contain more starch.
- Yellow Yam: Dry and starchy, these have a more neutral flavour than Jamaican sweet potatoes. They complement each other well and help to bind the pudding together.
- Fresh Ginger: An essential Jamaican flavour that adds a pop of freshness and spice.
- Flour: This keeps the pudding firm and helps with the overall texture. Reserve 1 tbsp for dusting the raisins.
- Coconut Milk: Use full-fat coconut milk for a creamy mixture.
- Vanilla Extract: For an added depth of taste.
- Spices: I used a trio of ground cinnamon, ground nutmeg, and ground allspice. These warm spices are the base of the flavour.
- Salt: To enhance the other flavours.
- Brown Sugar: Make sure it is packed into the measuring cup.
- Raisins: It is traditional to include dried fruit in this recipe, however feel free to omit.
- Red Label Wine and White Overproof Rum: For soaking raisins.
- Unsalted Butter: Melted and cooled.
Custard (Soft Top)
- Coconut Milk: The coconut milk adds richness and creaminess to the soft top, creating that signature custard layer. It also brings a subtle, tropical flavour that complements the warm spices in the pudding.
- Brown Sugar: Brown sugar sweetens the custard while also deepening the flavour with its molasses undertones. It helps balance the spices and enhances the pudding’s rich, caramel-like notes.
- Ground Cinnamon: This key ingredient brings warmth and depth to the custard, rounding out the sweetness with its aromatic spice.
How to Make Sweet Potato Pudding
1. Prepare the Ingredients
I preheat the oven to 350°F (177°C) and grease a 9-inch springform or cake pan.
I carefully peel and grate the sweet potatoes, yellow yam and ginger using the medium side of a large grater. Then I set them aside.
2. Combine Ingredients
In a large mixing bowl, I combine the coconut milk, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, and the liquid from the raisins (if using). I whisk together until combined with no lumps.
Add the grated sweet potato, yam and ginger to the liquid ingredients and mix until combined. If you want a smoother texture use an immersion blender (or regular blender) to blend to desired consistency.
Then I sift the flour into the mixture and mix until incorporated. Lightly dust the raisins with 1 tbsp of flour, then gently fold into the pudding mixture (if using).
3. Bake the Sweet Potato Pudding
I pour the mixture into the prepared pan and bake in the preheated oven for 1 hour.
4. Make the Custard (Soft Top)
I whisk together all the ingredients for the custard (soft top), in a small bowl until everything’s combined.
Remove the pudding from the oven after 1 hour of baking, add the custard topping, and then continue to bake for another 45 minutes to an hour (if needed).
Finally, remove it from the oven. Allow it to cool completely, then remove it from pan. Slice and enjoy!
Recipe Tips
- Thoroughly rinse the sweet potatoes. Or you risk dirt or debris ending up in your pudding.
- Be careful when grating the potatoes. Pay close attention so you don’t run your fingers over the grates and cut each potato in half to make it more manageable when grating.
- Lightly flour the raisins before adding them to the pudding. This prevents them from sinking to the bottom of the pan.
- The colour change of potatoes and yam is natural. The potatoes and yam will change colour and turn reddish-brown after it is exposed to oxygen. This is fine and it will not affect the taste of the pudding.
- Let Jamaican sweet potato pudding cool down before serving. Allow it to sit for at least 15 minutes so it can be firm when you go to slice into it.
- Leave space. Leave about 1-inch of space at the top of your cake pan after pouring in the mixture to allow room for the soft top.
Recipe Substitutions & Variations
- Sweetness: for natural sweetness, you can add blended dates instead of sugar or simply reduce the amount of sugar.
- Topping: Add shredded coconut.
- Flavour: Instead of vanilla extract, use almond essence.
- Browning: While not necessary, this makes the pudding darker.
- Skip the Custard: For a less sweet pudding, omit the custard.
- Use a Food Processor: Grating the sweet potatoes take time so if you need a shortcut, chop the potatoes then add them to a food processor or blender with a splash of coconut milk. This is NOT the traditional or my preferred way, however it is a method some use.
Serving
Jamaican sweet potato pudding can be served hot, cold, or at room temperature… whatever your preference!
Can I Make Jamaican Sweet Potato Pudding Ahead of Time?
Yes. If you plan to soak the raisins in rum, they should be fully immersed in alcohol for 24 hours (or overnight) at room temperature.
Storage
Store leftover Jamaican sweet potato pudding in an airtight container in the fridge for up to 3 days.
If frozen, it will last up to one month. The day before you plan to eat it, remove the pudding from the freezer and thaw it in the refrigerator overnight.
It doesn’t have to be microwaved but if you prefer it hot, warm it up in 30-second intervals.
Frequently Asked Questions (FAQs)
Sweet potatoes are more commonly found in North America than yams. Many “yam” recipes use sweet potatoes for convenience. Although they may be referred to interchangeably, the root vegetables are not the same. Yams are drier and less creamy when cooked. They can also be much larger than sweet potatoes.
For this Jamaican sweet potato pudding, peel the sweet potatoes to avoid tough skin that can affect the smooth texture. While the skin is edible and nutritious, removing it ensures the pudding stays soft and silky for grating and blending.
Jamaican sweet potatoes may be called Caribbean sweet potato, batata, Cuban sweet potato, white yam, Florida yam, camote, kamote, or kumara. Keep in mind, they are not actually yams.
Try your local Caribbean, African, Indian, or Asian market. Look for them under any of the previously mentioned names.
If your pudding isn’t cooking through, check that your oven is properly calibrated, as an inaccurate temperature could be the issue. The size and type of pan can also affect cooking time, so make sure you’re using the correct one. If the top is browning too quickly, cover it with foil to allow the inside to cook evenly.
More Jamaican Dessert Recipes
- Jamaican Black Cake
- Jamaican Coconut Drops
- Gizzada
- Alcohol-Free Jamaican Black Cake
- Royal Icing for Jamaican Black Cake
- Vegan Jamaican Black Cake Recipe (Eggless)
- Toto Cake (Coconut Cake)
- Peanut Drops Recipe
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Jamaican Sweet Potato Pudding
Equipment
- 1 10-inch Springform Pan
- Wooden Spoon
- Large Mixing Bowls
- Measuring Spoons and Cups
- Large Grater
- Rubber Spatula/Scraper
- Whisk
Ingredients
Jamaican Sweet Potato Pudding
- 2 pounds Jamaican Sweet Potato, washed, peeled and grated or blended
- 1 pound Yellow Yam, peeled and grated
- 1 tbsp Fresh Ginger, peeled and grated
- 1 cup Flour, sifted, plus 1 tbsp for dusting raisins optional
- 3 cups Coconut Milk, or 2 (400ml) cans
- 2 tbsp Vanilla Extract
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/2 tsp Ground Allspice
- 1/2 tsp Salt
- 1 1/2 cup Brown Sugar, packed
- 1/2 cup Unsalted Butter, melted and cooled
- 1/2 cup Raisins, optional
- 2 tbsp J. Wray & Nephew Red Label Wine, for soaking raisins
- 1 tbsp White Overproof Rum, for soaking raisins
Custard (Soft Top)
- 1/2 cup Coconut Milk
- 1/4 cup Brown Sugar
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat oven to 350°F (177°C) and grease a 9-inch springform or cake pan. Carefully peel then grate the sweet potatoes, yellow yam and ginger using the medium side of a large grater; then set aside.
- In a large mixing bowl, combine the coconut milk, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, and the liquid from the raisins (if using). Whisk together until combined with no lumps.
- Add the grated sweet potato, yam and ginger to the liquid ingredients and mixed until combined. If you want a smoother texture use an immersion blender (or regular blender) to blend to desired consistency. Sift the flour into the mixture and mix until incorporated. Lightly dust the raisins with 1 tbsp of flour, then gently fold into the pudding mixture (if using).
- Pour the mixture into the prepared pan and bake in preheated oven for 1 hour. Remove from oven after 1 hour of baking, add the custard topping, and then continue to bake for another 45 minutes to an hour.
- Remove from oven, allow to completely cool, then remove from pan, slice and enjoy!
Custard (Soft Top)
- Whisk together all the ingredients for the custard (soft top), in a small bowl until all combined.
Made it today. It’s cooling now. Flavor is amazing and texture is perfect. I am now 3 for 3 with your puddings. Thanks so much.
Woohoo!! So happy to hear this!! Enjoy, Enjoy, Enjoy!!
This page is really informative I really appreciate your time and advice your page is amazing thank you
Hi Lisa! I really appreciate this feedback, I’m glad you found it informative and useful – thank you so much! I hope you enjoy all the recipes!
Hello – I am trying your recipe – it is baking in the oven now. I have a couple of questions:
What size springform pan is best? Your recipe says 10 inch in one spot and 9 inch in another? I used a 9 inch but I think it was too small (had batter left over).
Some recipes call for 2 cups of flour (similar amount of sweet potato and yam)…would these recipes turn out more like cake?
Thanks!
Hi Ann! Truthfully you can use either size – 9 or 10-inch, one will yield a taller cake as well may need just a little extra baking time. The more flour you use the more cakier the texture, that is correct!
Sounds like a wonderful recipe. I’m getting ready to try it. Can I use grated cassava to replace the yellow yam?
Hi Valerie! I haven’t tried using grated cassava myself, but I believe it should work as a substitute for yellow yam. You might need to adjust the cooking time slightly. I’d love to hear how it turns out!
The taste is good but it didn’t cook. Was in the oven for 4 hours and still didn’t cook thoroughly.
Hi Sandy! I’m sorry to hear that the pudding didn’t cook through. A few things could be causing this issue:
Oven Temperature: Make sure your oven is properly calibrated. Sometimes, an oven might run cooler than the set temperature.
Pan Size and Material: The size and type of pan can affect cooking time. A larger or deeper pan may require more time to cook through.
Ingredient Amounts: Double-check that the ingredient amounts and preparation steps were followed precisely.
You might need to cover the pudding with foil if it’s browning too quickly on the top while the inside remains uncooked. If you have any more questions or need further assistance, feel free to ask!
Hi Tan, I love your recipe! Thanks fir sharing… I will give it a shot soon.
Hi Bernette!! I love that you’re loving the recipes!! Sweet potato pudding is one of my faves, I hope you enjoy!