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Jamaican Sweet Potato Pudding

Heavenly Jamaican Sweet Potato Pudding for Comforting Bliss

Enjoy the delightful taste of Jamaican Sweet Potato Pudding, a vegan, gluten-free dessert offering creamy coconut milk and Caribbean spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Caribbean
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1.5 lbs white flesh sweet potatoes or Jamaican sweet potatoes for richer flavor
  • 14 oz full-fat coconut milk can swap with light coconut milk
  • ⅔ cup light brown sugar coconut sugar is a great alternative
  • 1 teaspoon vanilla extract pure vanilla recommended
  • 1 teaspoon ground cinnamon adjust as per taste
  • 1 teaspoon allspice nutmeg can work as a substitute
  • 1 teaspoon nutmeg, freshly grated ground nutmeg can be used
  • ¼ teaspoon salt
  • ¼ teaspoon Jamaican pepper optional, can use black pepper
  • ½ cup flour gluten-free flour can be used
  • ⅓ cup fine grain cornmeal yellow cornmeal adds a different flavor
  • 1 tablespoon powdered sugar optional, for dusting
For the Topping
  • Reserved wet mixture to create a custard-like topping

Equipment

  • Springform pan
  • box grater
  • Mixing bowls
  • Whisk
  • strainer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 6-7 inch springform pan by greasing it with coconut oil or butter and lining the base with baking paper.
  2. Peel and grate the sweet potatoes using a box grater, then press to remove excess water.
  3. In a large bowl, combine grated sweet potatoes, coconut milk, brown sugar, vanilla extract, and spices; mix well.
  4. Reserve ½ cup of the sweet potato mixture in a small bowl for a topping.
  5. In another bowl, sift together flour and cornmeal, then add to the wet mixture and blend until homogeneous.
  6. Pour the batter into the prepared pan and bake for 30-40 minutes until firm and set.
  7. Pour the reserved mixture over the pudding and bake for an additional 15-20 minutes until topping is golden.
  8. Remove from oven and cool for at least 1 hour before slicing.
  9. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Serve warm or at room temperature, topped with whipped coconut cream or fresh fruit for added flavor.

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