Jamaican Sweet Potato Pudding

Name: Jamaican Sweet Potato Pudding
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 cups sweet potatoes, peeled and cubed; 1 cup coconut milk; 1 cup sugar; 1/2 cup flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt

Highlighted under: Cross-Cultural Cooking

I love making Jamaican Sweet Potato Pudding because it’s a delightful dessert that combines the natural sweetness of sweet potatoes with coconut and spices. The creamy texture and aromatic flavors create a comforting dish that takes me back to family gatherings. When I first tried this recipe, I was amazed at how simple it was to prepare while still delivering vibrant taste. This pudding is perfect for celebrations or simply enjoying at home—a lovely treat that warms the heart!

Created by

Mario

Last updated on 2026-01-05T21:06:29.961Z

When I first encountered Jamaican Sweet Potato Pudding, it felt like discovering a hidden gem in the world of desserts. The combination of sweet potatoes and coconut milk creates a unique flavor that I can’t resist. I remember the first time I served it at a family gathering; everyone couldn't get enough of its rich texture and delightful taste. A key tip I learned along the way is to ensure you mash the sweet potatoes until they are completely smooth, as this will make a big difference in the pudding's final consistency.

My favorite part of making this pudding is mixing in the spices. I often add a touch of nutmeg and cinnamon to elevate the flavors even more. The warm aroma fills the kitchen and reminds me of my childhood, attending family events where this pudding was always a highlight. Every bite captures the essence of Jamaican comfort food, making it a recipe worth passing down through generations.

        Why You'll Love This Recipe
        A harmonious blend of sweet and creamy flavors
Quick to prepare and only requires basic ingredients
A traditional dessert that carries a piece of Jamaican culture
Perfect for family gatherings or special occasions

      

Understanding the Sweet Potatoes

Choosing the right sweet potatoes is key to achieving the best flavor and texture in this pudding. Look for varieties that are firm and free of blemishes; the flesh should be vibrant orange or yellow for optimal sweetness. The natural sugars present in sweet potatoes caramelize during baking, contributing to a rich sweetness without the need for excessive added sugar. If you're short on time, you can also use canned sweet potatoes, but make sure to drain them well before mashing to avoid excess moisture in the pudding.

Cooking sweet potatoes properly is crucial for the pudding's consistency. While boiling is a great method, you can also steam them if you want to retain more nutrients and flavor. Just be mindful of not overcooking; sweet potatoes should be fork-tender but not mushy. A quick tip: if you find the sweet potatoes are too watery after mashing, adding a little extra flour can help absorb moisture and keep your pudding from becoming too loose.

Achieving the Perfect Texture

The creamy consistency of this pudding hinges on thoroughly mixing the ingredients. After mashing the sweet potatoes, ensure there are no lumps before incorporating the coconut milk and dry ingredients. Using a whisk or an electric mixer can help achieve a smooth texture, creating a homogeneous batter that bakes evenly. It's also important to mix until just combined; over-mixing can lead to a denser pudding that's less enjoyable.

Monitoring the baking process is essential for achieving that golden top. Bake at 350°F (175°C) for 45-60 minutes or until the edges are lightly crisp and the top is set and turns a deep golden brown. Every oven is different, so starting to check at the 45-minute mark can prevent over-baking. If the pudding isn't set in the center after an hour, it may need an additional 5-15 minutes—look for a firm appearance and a toothpick inserted in the center should come out clean.

Serving Suggestions and Storage Tips

This pudding can be enjoyed warm or left to cool and served at room temperature, making it versatile for different occasions. For a delightful twist, consider topping it with whipped coconut cream or a sprinkle of toasted coconut flakes before serving. Pair it with a scoop of vanilla ice cream for an irresistible contrast of creaminess and temperature that enhances the flavors wonderfully.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave for a quick treat. The pudding can also be frozen for up to a month; just make sure to thaw it overnight in the fridge before reheating. To maintain the best texture during freezing, it's recommended to slice and freeze it in portions rather than the whole dish.

Ingredients

For the Pudding

2 cups sweet potatoes, peeled and cubed
1 cup coconut milk
1 cup sugar
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Instructions

Prepare the Sweet Potatoes

Boil the sweet potatoes in a pot of water for about 15 minutes, or until tender. Drain and allow them to cool slightly before mashing until smooth.

Mix the Ingredients

In a large bowl, combine the mashed sweet potatoes with coconut milk, sugar, flour, baking powder, vanilla extract, cinnamon, nutmeg, and salt. Mix well until everything is combined smoothly.

Bake the Pudding

Preheat your oven to 350°F (175°C). Pour the mixture into a greased baking dish and bake for 45-60 minutes, or until the top is golden brown and the pudding is set.

Cool and Serve

Once baked, remove the pudding from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature, and enjoy!

Pro Tips

For added texture, try folding in some shredded coconut into the mixture before baking.

Ingredient Variations

For a dairy-free option, the coconut milk can be easily substituted with almond milk or oat milk, though keep in mind the flavor profile will change slightly. Almond milk will impart nuttiness, while oat milk may add a touch of creaminess. If coconut flavor is what you desire but want to avoid dairy, look for coconut-almond blend options that offer a nice compromise.

If you're looking to reduce sugar intake, consider using natural sweeteners like maple syrup or agave nectar. Keep in mind that each sweetener has its own level of sweetness, so adjust ingredient quantities accordingly—about three-quarters of a cup of maple syrup can replace one cup of sugar. When using liquid sweeteners, you may need to reduce the coconut milk slightly to maintain the right consistency.

Troubleshooting Common Issues

If your pudding turns out too dry, the culprit could be an incorrect measurement of flour or too long of a baking time. Always measure flour carefully, ideally using a kitchen scale for accuracy. If a dense pudding is undesired, you can add an additional egg next time, which will help lighten the texture with added moisture.

On the opposite end, if the pudding is too wet, it may not have baked long enough or incorporated too much liquid. Make a note to bake it longer next time if the center remains jiggly. Additionally, using a clean toothpick to test doneness before the suggested time can help you find the right balance—remove it from the oven once the center is set and the edges are slightly pulling away from the sides.

Questions About Recipes

→ Can I use canned sweet potatoes for this recipe?

While fresh sweet potatoes are recommended for the best flavor, you can use canned sweet potatoes if you ensure they are well-drained.

→ How do I store leftover pudding?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this pudding ahead of time?

Yes! You can prepare the pudding a day in advance, keep it refrigerated, and warm it up before serving.

→ Is there a vegan option for this recipe?

Yes! This recipe is already vegan-friendly since it uses coconut milk and no eggs.