✔ Updated · rebuilt the card (clear amounts, one pan size, the classic soft coconut top) and added storage and sweet potato tips
My sweet potato pudding is the dense, spiced Jamaican-style kind: grated sweet potato and coconut milk baked with brown sugar, ginger and nutmeg, finished with a soft custardy top. You slice it like cake, and the whole house smells amazing.
At a glance
The one tip that matters: Grate the sweet potato on the finest side of a box grater, or pulse it in a food processor. Coarse shreds make a stringy pudding; fine shreds bake up smooth and dense.
Why I Love This Sweet Potato Pudding
- A soft, custardy top over a dense, fudgy, spiced middle.
- Coconut milk richness with warm ginger, nutmeg and allspice.
- One bowl and a grater, no mixer needed.
- Even better the next day, so it's perfect to make ahead for holidays.
What You Need for Sweet Potato Pudding
Exact amounts are in the recipe card below.
- Sweet potatoes: white-fleshed for the traditional Jamaican style, or regular orange ones for a softer, sweeter pudding.
- Coconut milk: full-fat, for richness and that soft coconut top.
- Dark brown sugar: deep, molasses-y sweetness and color.
- Flour and fine cornmeal: they bind the pudding so it slices neatly.
- Ginger, nutmeg, cinnamon and allspice: the warm Caribbean spice mix.
- Raisins: optional, but classic.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Which sweet potato? In Jamaica it's made with white-fleshed sweet potatoes, sometimes labeled batata or boniato. Regular orange sweet potatoes work too; the pudding turns out softer, sweeter and brighter in color.
- Don't skip the cooling. Hot from the oven it's still soft and will fall apart. I know it's hard to wait, but an hour on the counter makes clean slices.
- The soft top is the best bit. That sweet coconut layer poured on late in the bake turns into a custardy, almost sticky top. Pour it gently so it spreads evenly.
- Check from 80 minutes. Ovens vary and pans vary. A metal pan bakes faster than glass, so start testing with a toothpick early.
- Spice it your way. More ginger for heat, a little lime zest for brightness, or swap the raisins for chopped dates.
Jamaican-Style Sweet Potato Pudding
12
slices25
minutes1
hour30
minutes380
kcal2
hours55
minutesA dense, moist, spiced pudding in the Jamaican style: finely grated sweet potato mixed with coconut milk, dark brown sugar, flour, cornmeal, ginger, nutmeg, cinnamon, allspice, vanilla and raisins, baked until set, then finished with a sweet coconut milk topping that bakes into a soft, custardy top. Cooled and sliced like cake.
Ingredients
- For the Pudding
2 pounds sweet potatoes, peeled and finely grated (about 6 cups grated)
1 tablespoon fresh ginger, finely grated
3 cups full-fat coconut milk (from two 13.5-oz cans)
1 1/4 cups dark brown sugar, packed
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup raisins (optional)
- For the Soft Top
1/2 cup full-fat coconut milk
2 tablespoons dark brown sugar
1/4 teaspoon vanilla extract
Directions
- Make the Batter
- Heat the oven to 350°F. Grease a 9-inch square or 10-inch round baking pan well with butter.
- Finely grate the peeled sweet potatoes and the ginger into a large bowl. The finer the grate, the smoother the pudding.
- Whisk the 3 cups coconut milk, brown sugar, melted butter and vanilla together until the sugar dissolves. Stir it into the grated sweet potato.
- In another bowl, mix the flour, cornmeal, cinnamon, nutmeg, allspice and salt. Add to the sweet potato mixture with the raisins and stir until no dry flour remains. The batter will be thick and loose, like a heavy porridge.
- Bake
- Pour into the prepared pan, smooth the top and bake for 60 minutes, until the edges are set but the center still wobbles a little.
- Stir together the 1/2 cup coconut milk, 2 tablespoons brown sugar and 1/4 teaspoon vanilla. Pour it evenly over the pudding and bake for 25 to 30 minutes more, until the top is golden, the center is set and a toothpick in the middle comes out with only moist crumbs.
- Cool and Slice
- Cool in the pan for at least 1 hour so the pudding firms up, then cut into squares or wedges. Serve warm or at room temperature.
Notes
- Grating the sweet potatoes, yams, and ginger can be laborious. If you want to use a faster method, you can cut the sweet potatoes, yams, and ginger into small pieces and blend them together using a food processor or a blender. Add a touch of coconut milk to help blend it together smoothly.
- Traditionally, the Jamaican recipe for sweet potato pudding also includes raisins soaked in rum. You can add that to this recipe by soaking raisins in 3 tablespoons of rum overnight and draining them before adding them to the pudding.
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Storing and Make-Ahead
This is a great make-ahead dessert because the flavor deepens overnight. Keep it covered at room temperature for up to 1 day, then in the fridge for up to 5 days.
To freeze, wrap cooled slices well and freeze for up to 2 months. Thaw in the fridge overnight. I like a slice warmed for 20 seconds in the microwave with a spoonful of whipped cream.
See Also: Sweet Potato Casserole
🦃 Holiday dessert table? Find more Thanksgiving dessert ideas alongside the rest of the feast.
Frequently Asked Questions
What is Jamaican sweet potato pudding?
It is a dense, moist baked pudding made from grated sweet potato, coconut milk, sugar, flour and warm spices like nutmeg, ginger and allspice. It is often finished with a sweet coconut layer that bakes into a soft top, and it is sliced and served like cake.
Can I use orange sweet potatoes?
Yes. Jamaican cooks traditionally use white-fleshed sweet potatoes, which are drier and starchier. Orange sweet potatoes work well in this recipe and give a softer, sweeter, more orange pudding. Grate them finely either way.
How do I know when sweet potato pudding is done?
The edges pull away slightly from the pan, the top is golden and set, and a toothpick in the center comes out with moist crumbs but no wet batter. It firms up a lot as it cools, so don't overbake it.
How do you store sweet potato pudding?
Cover and keep it at room temperature for up to 1 day, then refrigerate it for up to 5 days. It can be frozen, well wrapped, for up to 2 months. Serve cold, at room temperature or warmed briefly.
Is sweet potato pudding the same as sweet potato pie?
No. Sweet potato pie uses mashed cooked sweet potato in a smooth custard filling inside a crust. This pudding uses raw grated sweet potato baked with coconut milk, flour and cornmeal, so it is denser, has no crust and is cut into squares.
