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Jamaican Sweet Potato Pudding

Delicious Jamaican Sweet Potato Pudding: A Slice of Paradise

Experience the delightful flavors of Jamaican Sweet Potato Pudding, a gluten-free dessert packed with rich coconut milk and warm spices.
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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 Provides essential texture and sweetness.
  • 1 cup Yellow Yam Adds structural integrity; grated cassava works well.
  • 1 tablespoon Fresh Ginger Infuses warmth and spice; use freshly grated.
  • 1 cup Flour Acts as a binder; use gluten-free flour for gluten-free.
  • 3 cups Coconut Milk Delivers creaminess and tropical flavor.
  • 2 tablespoons Vanilla Extract Elevates sweetness and flavor profile.
  • 1 tablespoon Ground Cinnamon Offers aromatic warmth.
  • 1 teaspoon Ground Nutmeg Complements natural sweetness.
  • 1/2 teaspoon Ground Allspice Introduces warming spices.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 1/2 cups Brown Sugar Sweetens and adds caramel notes.
  • 1/2 cup Unsalted Butter Introduces richness and moisture.
  • 1/2 cup Raisins Optional; soaking them in rum amplifies flavor.
For the Soaking Liquid
  • 2 tablespoons J. Wray & Nephew Red Label Wine
  • 1 tablespoon White Overproof Rum

Equipment

  • 9-inch springform pan
  • Box Grater
  • Mixing bowl
  • food processor
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan.
  2. Peel and grate the Jamaican sweet potatoes, yellow yam, and fresh ginger.
  3. In a large mixing bowl, whisk together coconut milk, melted unsalted butter, vanilla extract, brown sugar, ground cinnamon, ground nutmeg, ground allspice, salt, and the soaking liquid.
  4. Add the grated sweet potato, yellow yam, and ginger to the wet mixture and mix well. Gradually sift in flour and mix carefully.
  5. Pour the batter into your prepared springform pan and bake for 1 hour.
  6. Prepare the custard topping with coconut milk, brown sugar, and ground cinnamon, then pour it over the pudding after 1 hour of baking.
  7. Bake for an additional 45 minutes to 1 hour until the custard is set and lightly golden.
  8. Allow to cool for at least 15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 300mgFiber: 3gSugar: 15gVitamin A: 2000IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to one month.

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