Name: Jamaican Sweet Potato Pudding
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Jamaican / Caribbean
Ingredients: 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); 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)

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!

Ingredients

Scale

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)

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