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Jamaican Sweet Potato Pudding

Jamaican Sweet Potato Pudding Recipe

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.