Jamaican Sweet Potato Pudding Recipe

Introduction

Jamaican Sweet Potato Pudding is a deliciously creamy dessert that combines sweet potatoes with rich coconut milk and warming spices. This comforting treat is perfect for family gatherings or a cozy night in, offering a unique taste of Jamaican tradition.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 cup coconut milk
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 cup grated coconut (fresh or dried)
• 1/2 cup breadcrumbs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon baking powder
• 2 eggs, beaten

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a baking dish or an 8×8-inch square pan.
2. Step 2: In a large pot, boil the diced sweet potatoes until tender, about 15-20 minutes. Drain and allow to cool slightly.
3. Step 3: Once cool enough to handle, mash the sweet potatoes in a mixing bowl until smooth and creamy.
4. Step 4: Add the coconut milk to the mashed sweet potatoes and mix well until fully combined.
5. Step 5: In another bowl, combine sugar, flour, grated coconut, breadcrumbs, salt, cinnamon, nutmeg, allspice, and baking powder. Mix thoroughly.
6. Step 6: Gradually add the dry ingredients to the sweet potato mixture, stirring continuously to combine evenly.
7. Step 7: Mix in the melted butter, vanilla extract, and beaten eggs until the batter is smooth.
8. Step 8: Pour the mixture into the prepared baking dish and spread evenly.
9. Step 9: Bake for 50-60 minutes, or until the pudding is firm and a toothpick inserted in the center comes out clean.
10. Step 10: Remove from the oven and let cool for about 10 minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

• For an adult twist, add a dash of rum to the batter before baking.
• Use fresh grated coconut if available for a more intense coconut flavor.
• Serve with a scoop of vanilla ice cream to enhance the dessert experience.
• Ensure the sweet potatoes are well mashed for a smoother texture.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. It is best enjoyed fresh but can be gently reheated in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes for this pudding?

Fresh sweet potatoes are recommended for the best texture and flavor, but canned sweet potatoes can be used in a pinch. Just be sure to drain them well before mashing.

Is this pudding gluten-free?

This recipe contains all-purpose flour and breadcrumbs, which are not gluten-free. To make it gluten-free, substitute with gluten-free flour and gluten-free breadcrumbs.

Jamaican Sweet Potato Pudding Recipe

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4.6 from 59 reviews

This Jamaican Sweet Potato Pudding blends smooth mashed sweet potatoes with creamy coconut milk, warm spices, and a nutty texture from grated coconut and breadcrumbs, creating a rich, comforting dessert perfect for any festive occasion or cozy family gathering.

• Author: lina
• Prep Time: 20 mins
• Cook Time: 1 hr
• Total Time: 1 hr 30 mins
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Jamaican

Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 2 cups sweet potatoes, peeled and diced
• 1 cup coconut milk
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 2 eggs, beaten

Dry Ingredients

• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 cup grated coconut (fresh or dried)
• 1/2 cup breadcrumbs
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon baking powder

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish or an 8×8-inch square pan to prevent sticking.
2. Cook Sweet Potatoes: In a large pot, boil the diced sweet potatoes for 15 to 20 minutes until tender. Drain and let cool slightly to make them easier to mash.
3. Mash Sweet Potatoes: Once cool enough to handle, mash the sweet potatoes in a mixing bowl until smooth and creamy.
4. Add Coconut Milk: Stir the coconut milk into the mashed sweet potatoes, mixing well until fully incorporated.
5. Combine Dry Ingredients: In a separate bowl, mix together sugar, all-purpose flour, grated coconut, breadcrumbs, salt, cinnamon, nutmeg, allspice, and baking powder until evenly blended.
6. Mix Dry into Wet: Gradually add the dry mixture to the sweet potato mixture, stirring continuously to ensure even incorporation without lumps.
7. Add Remaining Ingredients: Stir in the melted butter, vanilla extract, and beaten eggs, blending everything into a smooth batter.
8. Bake: Pour the batter into the prepared baking dish, spreading it evenly, then bake in the preheated oven for 50 to 60 minutes until the pudding is firm and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Remove from the oven and let cool for about 10 minutes. Serve warm or at room temperature, optionally topped with vanilla ice cream or a dash of rum for an adult twist.

Notes

• Serve warm pudding with a scoop of vanilla ice cream for an extra delightful dessert experience.
• The pudding can be stored in the refrigerator for up to 3 days; however, it tastes best when fresh.
• For an adult variation, add a dash of rum into the batter before baking.
• This dish is ideal for family gatherings and festive celebrations typical in Jamaican cuisine.

Keywords: Jamaican sweet potato pudding, Jamaican dessert, sweet potato dessert, coconut pudding, baked pudding, Caribbean dessert, festive Jamaican dish