This Sweet Potato Pudding is inspired by a Jamaican recipe I grew up eating. Sweet potato, coconut milk, and fragrant spices make this the perfect pudding for any occasion.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
One of my favorite Jamaican treats is a slice of sweet potato pudding. I didn’t get it every day, desserts were limited in our household growing up, but when I got it, it was amazing.
I also love the fact that this recipe is vegan! No eggs, no milk, no butter.
You’re probably wondering why in the world I named this recipe Jamaican Inspired Sweet Potato Pudding. I did that for a few reasons:
- Traditional Jamaican Sweet Potato Pudding does not use the orange sweet potato typically found in US grocery stores. The sweet potato used in the traditional recipe has a white or light yellow flesh with a red outer skin. You can find it in most international grocery stores under the name “batata.” The batata potato is much firmer when made into pudding, making it easier to slice and serve that way. My recipe is more of a pudding-like consistency. If you’re looking for a recipe using batata potatoes, try this Jamaican Sweet Potato recipe.
- The traditional recipe calls for grating the sweet potato on the side of a box grater with the smallest holes. I’ve done it that way but prefer to use my blender for a smooth consistency. Plus it’s much easier.
- I use canned coconut milk as it’s easier than using block coconut or fresh coconut.
Now that I’ve cleared that up, let’s get into how to make this yummy pudding.
How to make Sweet Potato Pudding
First, preheat your oven to 350 degrees Fahrenheit. We need it nice and warm to bake in.
Then, you’ll grab 2 lbs of sweet potato. Wash, peel, and chop your sweet potato into large chunks. Then add the sweet potato to your blender with the coconut milk. Blend until your mixture is smooth. I tend to do 2 batches to ensure the mixture is blended smooth and there are no large chunks.
Once your sweet potato and coconut milk are blended, add the puree to a large bowl. Add brown sugar, cinnamon, vanilla extract, allspice, and nutmeg to the bowl and stir to combine.
Then add in your flour and stir to combine. I add the flour in my sifting it in but don’t stress if you don’t have one of these fancy tools. Sometimes I just skip the sifting as well.
Then pour the mixture into an 8×8 baking dish.
Place in preheated oven and bake for 1 hour and 15 minutes or until a toothpick entered in the center comes out clean.
Cool and serve and enjoy.
Pro tip: This recipe is good when eaten right away but is even more amazing when served the next day.
Eat it as is or top with a scoop of whipped cream or vanilla ice cream.
Looking for more Caribbean recipes? Try these out:
- Jamaican Oxtails
- Banana Fritters
- Jamaican Rum Punch
- Cornmeal Porridge (Pressure Cooker recipe)
- Jamaican Rice and Peas (Pressure Cooker recipe)
Jamaican Inspired Sweet Potato Pudding
- 2 lbs raw sweet potato peeled and chopped
- 13.6 oz can coconut milk
- 1 1/4 cup brown sugar
- 2 teaspoon cinnamon
- 2 teaspoon vanilla extract
- 1 1/2 teaspoon allspice
- 1 teaspoon nutmeg
- Dash of browning optional
- 2 1/2 cups flour
- Preheat oven to 350 degrees Fahrenheit.
- Add sweet potato and coconut milk to blender. Blend on medium speed for 30 seconds or until sweet potatoes are pureed.
- Place puree in a large bowl and add the remainder of the ingredients and stir.
- Pour into an 8×8 baking dish and bake in preheated oven for 1 hour and 15 minutes, or until pudding is set and toothpick entered in the center comes out clean.
- Allow to cool in baking dish and enjoy 🙂