Jamaican Sweet Potato Pudding
This traditional Jamaican pudding blends sweet potatoes, yam and coconut milk with warm spices for a dense, aromatic dessert. It’s baked in a 9‑inch pan until set and can be served warm or at room temperature.
Instructions
7 steps-
Preheat the oven to 350 °F (180 °C) and lightly grease a 9‑inch baking pan.
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Peel and grate the sweet potatoes and yam. Blend fresh coconut until you have 3 cups of coconut milk.
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In a large mixing bowl combine the grated sweet potatoes, grated yam, grated coconut, flour, sugar, salt (if using), melted butter, nutmeg, mixed spice, cinnamon, molasses, vanilla essence, rose or almond water essence, shredded ginger, and soaked raisins if desired. Stir until a uniform batter forms.
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Transfer the batter to the prepared pan, cover tightly with foil, and bake for 1 ½ hours.
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After 1 ½ hours, remove the foil, spoon additional coconut custard over the top (as described in the video), and continue baking uncovered for 40‑45 minutes, or until a golden crust forms and a toothpick inserted comes out clean.
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Alternatively, you may bake the pudding uncovered from the start for 1 ½‑2 hours, checking for doneness.
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Allow the pudding to cool slightly before slicing and serving.
Video
“Sweet Potato Pudding, Jamaican Style, Authentic & Delicious!!” by Racquel’s Caribbean Cuisine, watch on YouTube.
About this recipe
Jamaican Sweet Potato Pudding is a beloved holiday and comfort dish, prized for its sweet‑spiced flavor and moist texture. The combination of grated sweet potatoes, yam, and coconut creates a rich base that’s enhanced by nutmeg, cinnamon, and a hint of rose or almond water. Optional raisins and shredded ginger add extra bursts of flavor and texture. Serve the pudding sliced, perhaps with a drizzle of extra coconut milk or a scoop of vanilla ice cream for an indulgent finish.
