Jamaican Sweet Potato Pudding

Jamaican sweet potato pudding is a rich, spiced dessert made with batata, delivering a dense, moist texture and bold island flavor. Coconut, warm spices, and sweet potato come together for that deep, comforting island flavor.

Course Dessert

Cuisine Caribbean, Jamaican

Keyword jamaican sweet potato pudding

Prep Time 20

Cook Time 2

Cooling Time 1

Total Time 3 20

Servings

Calories 362kcal

Author Tanya

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.

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