Jamaican Sweet Potato Recipe

Jamaican sweet potato pudding slice on a plate with a fork.

5 from 2 votes

This Jamaican Sweet Potato Recipe is a slice of heaven! This pudding is a sweet, warm dessert. It’s moist, rich and full of warm spices like nutmeg and cinnamon. If you are looking for a new dessert to try, look no further!

Course Dessert

Cuisine Jamaican

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings

Calories 337kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

Pudding Ingredients

1 cup all purpose flour
1 tsp grated nutmeg
1 tsp cinnamon
¼ tsp ground ginger
1 tsp salt
2 cups coconut milk
2 tsp vanilla
1 cup brown sugar
2 lb White Fleshed Purple-Skinned Sweet Potatoes peeled and grated finely
½ tbsp margarine

Custard Topping

½ cup coconut milk
2 tbsp brown sugar
¼ tsp salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine 1 cup all-purpose flour with the spices (1 tsp nutmeg, 1 tsp cinnamon, ¼ tsp ginger, and 1 tsp salt). Whisk to combine.
In a separate bowl, combine 2 cups coconut milk, 2 tsp vanilla, and 1 cup brown sugar.
Add the liquid ingredients into the dry ingredients and mix to combine.
Then, add the 2 lbs grated sweet potatoes into the bowl and mix again.
Grease a large springform pan with the margarine and pour the batter into the pan. Bake for about 60 minutes until the pudding is set.
While pudding is baking, whisk the custard topping ingredients together in a small bowl.
When the 60 minutes has passed and the pudding is set (a knife or toothpick inserted comes out clean), remove it from the oven. Pour the custard mixture over the top of the pudding.
Place the pan back in the oven and bake for an additional 20 minutes until the custard topping is set.
Remove and allow the pudding to cool and set completely before cutting into it. Enjoy!

Notes

Recipe reviewed and approved by Deepeeter from @cultureful_catering and Cultureful Treats. Thank you for the help Deepeeter! Copyright The Foreign Fork. For educational or personal use only.

Coconut Milk: Use full-fat coconut milk for the best results.
Sweet Potatoes: Sweet potatoes in Jamaica are different from the United States.
You will need white-fleshed, purple-skinned sweet potatoes for this recipe. Read the “Jamaican vs American Sweet Potatoes” section for more details.
You can grate your sweet potatoes by hand or use a food processor. Raw sweet potatoes are very firm and may be difficult for a food processor to grate, but it makes the task much quicker. Some chefs will even boil the sweet potatoes in coconut milk until soft and then blend them into the other ingredients, but you would need to be careful about having extra liquid in your mix. This is not the traditional way to make this dish.
Full fat canned coconut milk makes this dessert rich and creamy, but you could opt for low fat coconut milk if you wish.
This cake is rich enough on its own that you could skip the custard on top. The soft top just takes this Caribbean dessert to a whole new level.

Nutrition