Jamaican sweet potato pudding is rich, moist, and full of warm island spices that make every bite unforgettable. This classic dessert is a true taste of the island and one you’ll want to bake again and again.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Sweet potato pudding, the Caribbean way, has been a long-time favorite of mine. Anytime I walk into a Jamaican bakery, I have to order a slice. It's not only the amazing flavor it provides, but also the texture. Although this falls into the dessert category, I love to eat a slice of this pudding for breakfast, as a snack, or whenever the craving hits.
You'll notice that I mentioned the word "slice" because this sweet potato pudding is dense but not hard, and is meant to be sliced and enjoyed. I don't even use a fork when I eat it (mind you, I know I put a fork in the photo lol). But it's definitely an on-the-go dessert.
In Jamaica, there’s a saying about this dessert: “hell a top, hell a bottom, and Hallelujah inna di middle.” That’s because the pudding was traditionally baked in a Dutch pot with hot coals on top and underneath, creating its signature firm yet tender texture with a rich, custardy center. No worries though, I bake this one in the oven.
This recipe uses a special kind of sweet potato known as a "batata" potato. You can usually find it in your international grocery store. It has reddish skin with white to pale-yellow flesh. It's starchy, drier, and sweeter than the orange sweet potatoes. If you can't find a batata and need to use a traditional sweet potato, you can still make this, but it will be more like a pudding you need to eat with a spoon.
If you like Jamaican desserts, then you'll have to check out my Jamaican Black Cake recipe.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Sweet potatoes - This recipe uses a batata sweet potato. This sweet potato can be found in many International grocery stores. It has reddish skin with white to pale-yellow flesh. It's starchy, drier, and sweeter than the orange sweet potatoes.
- Canned coconut milk - Canned coconut milk is thick in texture and perfect for this recipe. I usually buy two cans, and save any leftover milk I don't use in this recipe to add to my smoothies, curries, or even oatmeal for a creamy, tropical flavor.
- Light brown sugar - To sweeten the pudding.
- Vanilla extract - provides the essence for the pudding
- Spices - allspice, cinnamon, nutmeg, and ginger
- Raisins - these are optional, but I personally love my pudding to have raisins sprinkled throughout.
Recommended Tool
How to make Jamaican Sweet Potato Pudding
Step 1: Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
Step 2: Place your peeled and cut sweet potatoes in the bowl of a food processor and process until finely grated. You can also grate the sweet potatoes by hand if you don't have a food processor. In a small bowl, toss raisins in 2 teaspoons of the flour to be used in this recipe. Set aside.
Step 3: In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, salt, and vanilla extract. Stir in 1½ cups coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
Step 4: Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour and 30 minutes, until mostly set but still slightly soft in the center.
Step 5: While the pudding bakes, make the custard topping. In a saucepan, combine ¾ cup coconut milk, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.
Step 6: After 90 minutes of baking, remove the pudding and gently spoon the custard over the top.
Return to the oven and bake for an additional 30–40 minutes, until the custard is set and a toothpick comes out mostly clean.
Step 7: Let cool completely in the pan, at least 1 hour. For the best texture, refrigerate for a few hours or overnight before slicing. Serve warm or chilled.
Storing Jamaican Sweet Potato Pudding
Refrigeration
To refrigerate sweet potato pudding, allow it to cool completely at room temperature before storing it in the refrigerator. Once cooled, transfer the pudding into an airtight container or cover it tightly with plastic wrap. Store it in the fridge for up to 3-4 days to maintain freshness.
Freezing
For longer storage, freeze the sweet potato pudding. After cooling, portion the pudding into freezer-safe containers or heavy-duty freezer bags. Ensure they are sealed tightly to prevent freezer burn. Label with the date and store in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.
Tanya's Top Tips
- If adding raisins, toss them in a bit of flour to stop them from sinking to the bottom.
- Be sure to shake the canned coconut milk so the thick cream and liquid are fully combined.
- Allow the pudding to cool completely before enjoying. I even suggest refrigerating it overnight. Those flavors really pop when it's cooled.
I hope you enjoy this sweet potato pudding as much as we do. Looking for more Jamaican Classics to enjoy this with. Try it with Jamaican Ginger Beer or Sorrel.
If you’ve tried this Caribbean dessert recipe (or any other recipe on my blog), don’t forget to rate it and leave a comment below. I love hearing from you!
Jamaican Sweet Potato Pudding
Ingredients
For the Pudding Base
- 2 lbs Jamaican sweet potatoes (batata) peeled and cut into large chunks
- 1½ cups coconut milk from a can
- 1½ cups light brown sugar
- ½ cup all-purpose flour reserve 2 teaspoons to toss the raisins
- 1 Tablespoon vanilla extract
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup raisins
For the Coconut Custard Topping
- ¾ cup coconut milk from the remaining portion of the 2 cans
- 1 Tablespoon brown sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
For the Pudding Base
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
- Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons of the flour to be used in this recipe. Set aside.
- In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, salt, and vanilla extract. Fold in the raisins that were tossed in flour.
- Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center.
For the Cocout Custard Topping
- While the pudding bakes, make the custard topping. In a saucepan, combine ¾ cup coconut milk, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.
- After 90 minutes of baking, remove the pudding and gently spoon the custard over the top. Return to the oven and bake for an additional 30–40 minutes, until the custard is set and a toothpick comes out mostly clean.
- Let cool completely in the pan, at least 1 hour. For the best texture, refrigerate for a few hours or overnight before slicing. Serve warm or chilled.
Notes
- Refrigerate leftovers for up to 5 days.
- Freeze individual slices for up to 2 months. Thaw in the fridge and rewarm before serving if desired.
