Jamaican Sweet Potato Pudding

Looking for a delicious way to enjoy sweet potatoes? This Jamaican Sweet Potato Pudding is a beloved island dessert that delivers big on flavor and comfort. Known across the Caribbean as “Hell a top, Hell a bottom, and Hallelujah in the middle,” this pudding is rich, moist, and full of warm spices—perfect for when you’re craving something cozy and indulgent.

Made with grated sweet potatoes, yams, coconut milk, and bold spices like nutmeg, cinnamon, and ginger, this dish offers a unique texture and taste that’s anything but ordinary. Whether served as a holiday dessert or a weekend treat, Jamaican Sweet Potato Pudding is a must-try for anyone who loves traditional Caribbean flavors or is simply looking for a new way to enjoy sweet potatoes.

Ingredients

For the pudding:

• ½ cup Unsweetened Desiccated Coconut (43 grams), soaked and rehydrated

• 1½ pounds Sweet Potato (680 grams), peeled and grated

• ½ pound Yam (250 grams), peeled and grated

• 3 tbsp Freshly Grated Ginger (16 grams)

• 1 tsp Ground Allspice (2.75 grams)

• 1 tsp Ground Nutmeg (3.35 grams)

• 1 tbsp Ground Cinnamon (10 grams)

• 2 tbsp Vanilla Extract (28 grams)

• 2 cups Coconut Milk (480 mL)

• ¼ cup Melted Unsalted Butter (60 mL)

• ¼ cup Cornmeal (45 grams)

• ⅓ cup All-Purpose Flour (45 grams)

• 1½ cup Sugar (300 grams)

• 2 tsp Salt (13 grams)

• ½ cup Golden Raisins, soaked in 3 tbsp dark rum overnight (Optional)

For the topping:

• 1 tsp Ground Cinnamon (3.12 grams)

• ½ tsp Ground Nutmeg (2 grams)

• ½ tbsp Vanilla Extract (7 grams)

• 2 tbsp Sugar (25 grams)

• ½ cup Coconut Milk (120 mL)

How to Make Jamaican Sweet Potato Pudding

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 10-inch springform pan and set aside.

2. Rehydrate the coconut: Soak the desiccated coconut in hot water for 15–20 minutes. Squeeze out excess water.

3. Grate the roots and ginger: Using the fine side of a box grater, grate sweet potatoes, yam, and ginger. Yes, this part takes muscle—but it’s worth it for that perfect texture.

4. Infuse your spices: In a small pot, bring 1 cup of water to a boil. Add allspice, nutmeg, cinnamon, and vanilla. Let it simmer for 2 minutes. Add this to your grated mix along with coconut milk and melted butter.

5. Mix the magic: Use an electric hand mixer to blend the mixture until smooth.

6. In another bowl, stir together the rehydrated coconut, cornmeal, flour, sugar, and salt. Gradually mix this into the wet ingredients using your electric mixer.

7. If using raisins, drain them from the soak and gently fold into the mixture.

8. Bake: Pour the batter into your prepared pan and bake for 1 hour.

9. Top it off: After 1 hour, remove the pan and gently pour the topping mixture over the pudding. Place back in the oven and let it bake for another 15 minutes.

10. Cool and set: Let cool for 30 minutes, then remove the springform ring. Cool on a wire rack for 2+ hours until fully set.

Helpful Tips

• Grating is key: Resist the temptation to use a food processor! Hand grating gives that signature dense-yet-silky pudding texture.

• Use fresh spices: It really amps up the flavor—especially that ginger!

• Don’t skip the topping: It adds a sweet, spiced, slightly creamy finish that really makes this pudding shine.

Substitutions & Variations

• No yam? Just use more sweet potato.

• Gluten-free option: Swap the flour with a gluten-free blend or more cornmeal.

• Coconut-free version: You can use almond or evaporated milk, but expect a flavor change.

• Alcohol-free? For a non-alcoholic version, soak the raisins in fruit juice or water.

Frequently Asked Questions

Can I use canned sweet potato?

You can, but the texture will be smoother and less traditional. For authenticity, freshly grated is best.

What’s the texture supposed to be like?

Think pumpkin pie meets bread pudding—soft, moist, and a little dense with a caramelized edge. Not cakey!

Do I need a springform pan?

It helps with easy removal, but you can use a deep pie dish or cake pan too—just grease well.

Storage Instructions

Once completely cooled, store the pudding in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. It tastes even better the next day! You can also freeze slices individually wrapped for up to 2 months.

More Island-Inspired Treats You’ll Love

• High-Protein Chocolate Banana Chia Pudding

This Jamaican Sweet Potato Pudding is anything but boring!! It’s comforting, deeply flavorful, and has a richness that makes you close your eyes with every bite. May this recipe add a little warmth and island flavor to your kitchen. Tried it out? I’d love to hear how yours turned out—share your thoughts!

Jamaican Sweet Potato Pudding

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• Author: Lisa
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Jamaican Sweet Potato Pudding is a rich, moist Caribbean dessert full of bold spices, creamy coconut milk, and the earthy sweetness of grated sweet potatoes and yam. With its unique texture and caramelized finish, it’s a classic comfort treat perfect for holidays or weekend baking. A beloved recipe that brings warmth, flavor, and island vibes to your table!

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Ingredients

Scale 1x2x3x

For the pudding:

½ cup unsweetened desiccated coconut (43g), soaked and rehydrated

1½ lbs sweet potato (680g), peeled and finely grated

½ lb yam (250g), peeled and finely grated

3 tbsp freshly grated ginger (16g)

1 tsp ground allspice (2.75g)

1 tsp ground nutmeg (3.35g)

1 tbsp ground cinnamon (10g)

2 tbsp vanilla extract (28g)

2 cups coconut milk (480mL)

¼ cup melted unsalted butter (60mL)

¼ cup cornmeal (45g)

⅓ cup all-purpose flour (45g)

1½ cups sugar (300g)

2 tsp salt (13g)

½ cup golden raisins, soaked in 3 tbsp dark rum overnight (optional)

For the topping:

1 tsp ground cinnamon (3.12g)

½ tsp ground nutmeg (2g)

½ tbsp vanilla extract (7g)

2 tbsp sugar (25g)

½ cup coconut milk (120mL)

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Instructions

• Preheat oven to 350°F (175°C). Grease a 10-inch springform pan.

• Soak the coconut in hot water for 15–20 mins, then squeeze out excess water.

• Grate sweet potatoes, yam, and ginger using a fine grater.

• In a small pot, bring 1 cup water to a boil. Add allspice, nutmeg, cinnamon, and vanilla. Simmer 2 mins. Add to the grated mixture with coconut milk and melted butter.

• Mix with a hand mixer until well blended.

• In a separate bowl, mix rehydrated coconut, cornmeal, flour, sugar, and salt.

• Gradually combine dry and wet mixtures using the mixer.

• If using, drain the raisins and fold them in.

• Pour into the prepared pan and bake for 1 hour.

• Mix the topping ingredients and gently pour over pudding after 1 hour. Bake 15 minutes more.

• Cool 30 mins, release the springform ring, and let cool on a wire rack for 2+ hours before serving.

Notes

Hand-grating gives the pudding its signature texture—resist using a food processor!

The consistency should be soft and firm, like a dense pumpkin pie.

You can skip the rum and soak raisins in juice or water instead.

Want a gluten-free version? Replace flour with more cornmeal or a GF blend.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jamaican / Caribbean

Nutrition

• Serving Size: 1 slice (1/12 of pudding)
• Calories: 384 kcal
• Sugar: 32g
• Protein: 3g
• Cholesterol: 16mg