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Jamaican Sweet Potato Pudding

Deliciously Moist Jamaican Sweet Potato Pudding to Savor

Delight in this Jamaican Sweet Potato Pudding, a moist and not-too-sweet dessert that captures Caribbean flavors.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Cooling Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Caribbean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 2 cups Jamaican Sweet Potato Do not use American sweet potatoes for better texture.
  • 1 cup Yellow Yam Can substitute with grated cassava if yellow yam is unavailable.
  • 1 tablespoon Fresh Ginger Use powdered ginger in a pinch, though fresh is recommended.
  • 1 cup Flour Best to use all-purpose flour; however, can be replaced with a gluten-free blend.
  • 1 cup Coconut Milk Can use regular dairy milk as an alternative.
  • 1 teaspoon Vanilla Extract Almond extract can be used instead for a different flavor.
  • 1 teaspoon Ground Cinnamon Nutmeg can be used as a substitute if necessary.
  • 1 teaspoon Ground Nutmeg Skip if unavailable but use a pinch more cinnamon.
  • 1 teaspoon Ground Allspice Optional ingredient; could be omitted.
  • 1/2 teaspoon Salt Do not omit for balanced taste.
  • 1 cup Brown Sugar Can substitute with coconut sugar for a more natural option.
  • 1/2 cup Unsalted Butter Substitute with coconut oil for a dairy-free version.
  • 1 cup Raisins Soak in rum for enhanced flavor; omit if desired.
  • 1/4 cup Rum Can use fruit juice for a non-alcoholic version.
For the Custard Top
  • 1/2 cup Sugar Feel free to adjust according to your taste preference.
  • 3 large Eggs Can use a flax egg for a vegan option.
  • 1 teaspoon Additional Vanilla Extract Use to taste; it's all about that extra flavor!

Equipment

  • 9-inch springform pan
  • Box Grater
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan with butter or cooking spray.
  2. Peel and grate the Jamaican sweet potatoes and yellow yam. Grate the fresh ginger and set aside.
  3. In a large mixing bowl, whisk together the coconut milk, melted butter, vanilla extract, and brown sugar until smooth.
  4. Add the grated sweet potatoes, yam, and ginger to the liquid mixture; stir gently to combine.
  5. Sift the flour into the mixing bowl, fold it gently into the mixture, and toss in the raisins if using.
  6. Pour the batter into the prepared pan and bake for about 1 hour, or until firm and golden brown.
  7. While the pudding is baking, prepare the custard topping by whisking together sugar, eggs, and vanilla extract.
  8. Pour the custard mixture over the baked pudding and return it to the oven for an additional 45 minutes to 1 hour.
  9. Let the pudding cool on a wire rack for at least 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 12gVitamin A: 10IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Allowing the pudding to cool properly helps maintain texture and prevents it from falling apart. Store leftovers in an airtight container for up to 3 days.

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