Jamaican Sweet Potato Pudding

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💭 Why you’ll love this recipe

Vegan. This dessert is naturally dairy-free and vegan, making it perfect for those with dietary restrictions. Perfectly balanced flavors. It’s rich, moist, and not overly sweet, which means you can enjoy this treat any time of the day. Have it for breakfast paired with coffee or as a satisfying dessert after eating dinner. Packed with nutrients. This pudding is not only a delicious treat but also a powerhouse of nutrients. Since sweet potatoes are an excellent source of vitamins, fiber, and other minerals, you can enjoy a healthier dessert.

Variations & Substitutions

Sweet potatoes. Use Jamaican sweet potatoes or white flesh sweet potatoes, if possible. They’re usually starchier than the American sweet potato (orange flesh) and result in a better texture. You can also use yams. Flour. I used regular all-purpose flour, but you can swap it with a 1:1 gluten-free flour blend if needed. Coconut milk. Use full-fat coconut milk for the best results. Brown sugar. I used light brown sugar. Some substitutes that work great are coconut sugar or maple syrup. Cornmeal. This gives the pudding a slightly grainy texture and helps bind everything together. Use yellow or white cornmeal, and make sure that it’s finely ground. Spices. I used a blend of ground cinnamon, allspice, and freshly grated nutmeg. You can add Jamaican pepper, ginger, or cloves for an extra kick. Raisins. If you’re a fan of raisins, you can also add that to the mixture. Powdered sugar. An optional ingredient for sprinkling on top of the pudding.

📖 How to make Jamaican sweet potato pudding

Step 1: Preheat your oven to 350ºF. Grease a 6-7 inch springform pan and line with baking paper to avoid leaking and set it aside. Step 2:Peel and grate the sweet potatoes. Place shredded potatoes in a strainer and press it down to remove excess water. Step 3:In a large bowl, whisk together the grated sweet potatoes, coconut milk, light brown sugar, vanilla, cinnamon, allspice, nutmeg, salt, and Jamaican pepper. Step 4:Keep aside about ½ cup of the wet mixture to pour over the pudding later. Set aside. Step 5:In a medium bowl, sift flour and cornmeal using a strainer. Step 6:Gradually stir in the dry mixture to the sweet potato mixture, whisking continuously to avoid lumps. Step 6:Pour the batter into the prepared baking pan and bake on the middle rack for around 30 to 40 minutes. Check consistency after 30 minutes. It should be completely set when you shake the pan. Step 7:Remove the pudding from the oven, pour the reserved liquid over it, and return it to the oven for an extra 15-20 minutes, or until the top layer sets like a custard topping. Step 8:Remove the pudding out of the oven and let it cool for at least 1 hour before slicing. Sprinkle powdered sugar on top for garnish. Serve and enjoy!

Squeeze out as much excess water as possible from the grated sweet potatoes to avoid a watery pudding. When mixing the dry ingredients with the wet mixture, add the flour and cornmeal gradually to prevent lumps from forming. For a deeper flavor, let the mixed wet ingredients sit for about 10 minutes before combining with the dry ingredients to allow the spices to infuse. After adding the reserved liquid, bake until the top sets to a custard-like consistency for a creamy finish. Let the pudding rest for at least an hour before slicing to allow the flavors to meld and the texture to set. If you prefer a sweeter topping, mix the powdered sugar with a bit of cinnamon before sprinkling it over the cooled pudding.

🍴 How to serve Jamaican pudding

I like to have this sweet potato pudding as an indulgent breakfast with coffee or tea. It’s also a great dessert option after eating a hearty meal like my favorite Jamaican vegan rasta pasta. You can top it with whipped coconut cream, a sprinkle of powdered sugar or cinnamon on top, or serve it with fresh fruits.

🍴Storage and reheating suggestions

Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, wrap portions of the pudding tightly in a plastic wrap and place it in a freezer-safe container. You can keep it fresh in the freezer for 2-3 months. Thaw in the refrigerator for a few hours before serving.