Baked Jamaican Sweet Potato Pudding with Coconut and Spice

This baked Jamaican sweet potato pudding is a dense, spiced dessert built on grated raw sweet potato and a rich coconut custard. It bakes low and slow until the top turns sticky and caramelised and the centre stays soft and spoonable.

It is the kind of dessert you put on the Sunday table and leave out until the last square disappears. No fancy technique, just good ingredients and a long rest in a warm oven.

What Makes This Pudding So Good

The grated sweet potato keeps its own shape as it bakes, so every bite has tiny, tender shreds running through a custard that tastes deeply of brown sugar and warm spice. It is not a smooth cake and it is not a custard cup. It lands somewhere right in the middle, which is why it feels so special.

Full-fat coconut milk carries the cinnamon, nutmeg, and allspice so the flavour hits from the first bite. The pudding comes together in one bowl, and the oven does most of the work while you finish the rest of the meal.

Even on day two, the slices hold their shape and the spice seems to settle in deeper. A quick warm-up brings back that just-baked softness, which makes it a dessert you can count on ahead of time.

Ingredients

• 4 packed cups grated sweet potato (from about 2 large sweet potatoes): use orange-fleshed varieties like Beauregard for a soft, sweet base
• 1 cup full-fat coconut milk: the richness carries the spice; do not use light
• 3/4 cup packed dark brown sugar: gives a deep molasses note
• 1/2 cup unsalted butter, melted: adds a velvety richness
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1 cup all-purpose flour: spooned and leveled
• 1/2 cup fine yellow cornmeal: this is the classic grit that gives the pudding body
• 1/2 cup raisins or dried currants: soaked in warm water for 10 minutes, then drained
• 1 tbsp browning or caramel colouring: optional, for that deep, dark traditional look

Variations / Substitutions

• Sweet potato: a white sweet potato (boniato) or even grated pumpkin works, though the colour will be lighter.
• Gluten-free: swap the all-purpose flour with a 1:1 gluten-free baking blend; the cornmeal stays.
• Sugar-free: use a granular brown sugar substitute; the caramel note will be milder but the pudding will still set.
• Dairy-free: use a plant butter stick or coconut oil for the melted butter; the coconut milk is already dairy-free.
• Spices: if you have pimento (allspice) berries, grate a whole one yourself; the flavour is brighter.

If you like this style of baked dessert, you would also enjoy Jamaican cornmeal pudding, which uses the same custard base with cornmeal instead of sweet potato.

How to Make Baked Jamaican Sweet Potato Pudding

Step 1: Grate the Sweet Potato

Preheat your oven to 350°F (180°C). Peel the sweet potatoes and grate them on the large holes of a box grater or with the shredding disc of a food processor. You need 4 packed cups. The shreds should be short and fine; long strings will make the pudding tough. A packed cup is important here, so press the potato down into the measuring cup firmly.

If you are using raisins, soak them in warm water now so they plump up while you work.

Step 2: Whisk the Wet Custard

In a large mixing bowl, whisk together the 1 cup coconut milk, 3/4 cup dark brown sugar, 1/2 cup melted butter, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/4 tsp salt. Whisk until the sugar mostly dissolves and the spices are evenly distributed. The mixture will look glossy and smell intensely spiced.

Taking an extra 30 seconds here to smooth out the brown sugar means no dark streaks later. A few undissolved granules are fine, but large clumps leave spots in the finished pudding.

Step 3: Fold in the Dry Ingredients and Sweet Potato

Add the 1 cup flour and 1/2 cup cornmeal to the wet mixture and stir just until no dry streaks remain. Overmixing here can make the pudding tough, so stop as soon as it comes together. Then fold in the 4 packed cups of grated sweet potato and the drained raisins. Work the potato through the batter gently, making sure every shred is coated. Stir in the browning, if using, until the batter is a uniform deep tan.

The texture will be thick and somewhat lumpy, not a smooth cake batter. That is exactly right.

Step 4: Bake the Pudding

Grease a 9-inch round cake pan or an 8-inch square baking dish with butter or nonstick spray. Scrape the batter into the pan and press it into an even layer with the back of a spoon. Bake on the middle rack for 60 to 70 minutes. After 60 minutes, start checking: the top should be a deep brown, pulling away from the sides just a little, and a knife inserted into the centre should come out with only a few moist crumbs, not wet batter.

If the top browns too quickly, tent it loosely with foil during the last 15 minutes. Trust the knife test, not the clock, because oven temperatures vary.

Step 5: Slice and Serve Warm

Let the pudding rest in the pan on a wire rack for at least 15 minutes before slicing. This rest helps the slices hold together. Run a thin knife around the edge, then cut into squares or wedges and lift them onto plates. Serve the pudding while it is still warm, with a slice revealing the soft, sticky centre speckled with raisins and spice.

A drizzle of extra coconut milk over the top is a lovely touch but not required. The pudding will continue to set as it cools, so that first warm piece is especially tender.

Tips for the Best Pudding

• Grate, do not puree. The pudding needs the fibrous shreds of raw sweet potato to create its signature dense texture. Using a blender will give you a watery, gummy result.
• Use full-fat coconut milk. Light versions do not carry enough fat to keep the pudding moist, and it can turn out dry.
• Do not skip the cornmeal. It is not just a filler; it gives the pudding its slight grit and traditional chew.
• For an extra dark top, brush the surface with a little more browning or diluted molasses halfway through baking.
• Let the pudding cool almost completely on the counter before covering it. The flavour deepens as it sits, and a room-temperature pudding sliced the next day has an even richer spice note.

Bake times by pan size:

Keeping Leftover Pudding Fresh

• Refrigerate: cover leftover pudding tightly and refrigerate for up to 4 days. The texture will firm up as it chills, but it stays delicious.
• Reheating: warm slices in the microwave for 20–30 seconds, or cover with foil and heat in a 300°F oven for 10 minutes. It will soften right back up.
• Serve Cold: you can eat this pudding straight from the fridge; it is denser and almost fudge-like.

Frequently Asked Questions

Can I use canned sweet potato puree instead of grating fresh?

No. The texture of this pudding depends on the shredded raw sweet potato, which releases starch gradually as it bakes. Puree makes the pudding dense and overly wet.

My pudding did not set. What went wrong?

This usually means the sweet potato was not packed tightly into the cup measure or the batter had too much liquid. Press the potato down firmly when measuring and spoon and level the flour. If a pudding is already baked but still too soft, return it to the oven for another 10 minutes and check again.

Can I make it gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The cornmeal is naturally gluten-free, so the texture will be very similar. Check the blend’s label to ensure it contains xanthan gum for binding.

Is there a way to make it less sweet?

You can reduce the brown sugar to 1/2 cup without affecting the structure, but the pudding will be less moist and the spice will taste sharper. The traditional recipe is meant to be sweet, so I recommend sticking with the called-for amount for the full experience.

Jamaican Sweet Potato Pudding Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 4 packed cups grated sweet potato (about 2 large)
• 1 cup full-fat coconut milk
• 3/4 cup packed dark brown sugar
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1/2 cup raisins or dried currants, soaked and drained
• 1 tbsp browning or caramel colouring (optional)

Method

 

1. Preheat oven to 350°F (180°C). Grate peeled sweet potatoes to get 4 packed cups.
2. In a large bowl, whisk together coconut milk, brown sugar, melted butter, vanilla, cinnamon, nutmeg, allspice, and salt.
3. Stir in flour and cornmeal until just combined, then fold in grated sweet potato and raisins. Mix in browning if using.
4. Pour batter into a greased 9-inch round pan, spread evenly, and bake for 60–70 minutes until a knife comes out with moist crumbs.
5. Let cool 15 minutes, then slice and serve warm.

Notes

Browning is optional but gives the pudding its signature deep colour. The pudding will set more as it cools, so do not overbake. Leftovers keep well in the fridge and reheat beautifully.