Jamaican sweet potato pudding — a dense, spiced coconut pudding rich with grated sweet potato, raisins, allspice and nutmeg, baked until just set. Comforting and soft.
Jamaican sweet potato pudding is a rich, dense baked treat — finely grated sweet potato bound with coconut milk and warm spices into a moist, fudgy pudding. The old saying 'hell a top, hell a bottom, hallelujah in the middle' captures its slow-baked magic. Deeply spiced and naturally sweet, it's a cherished island dessert.
Prep 20 min
Cook 90 min
Total 110 min
Medium
- 2 Lbs Sweet Potatoes
- 1/2 cup All Purpose Flour
- 1 tablespoon Vanilla Extract
- 1 teaspoon Allspice
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
- 1/2 cup Raisins
- 3/4 cup Coconut Milk
- 1 tablespoon Brown Sugar
- 1/8 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
Video
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan with parchment.
- Process the cut sweet potatoes in a food processor until finely grated. In a small bowl, toss the raisins in 2 teaspoons of the flour and set aside.
- In a large bowl, combine the grated sweet potatoes, brown sugar, flour, vanilla, allspice, cinnamon, nutmeg, ginger and salt. Stir in 1½ cups of the coconut milk until a batter forms, then fold in the floured raisins.
- Pour into the prepared pan, smooth the top, and bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the centre.
Tips from the ZestyPlate Kitchen
- Grate the sweet potato finely (a food processor helps) for a smooth, even pudding.
- Use full-fat coconut milk for the richest, moistest result.
- Toss the raisins in a little flour so they stay suspended rather than sinking.
- Bake low and slow and pull it while the centre is still slightly soft — it sets as it cools.
Frequently Asked Questions
Traditionally the white-fleshed Caribbean sweet potato is used, but orange-fleshed varieties work too and give a brighter colour and sweeter taste.
A slightly soft, fudgy middle is characteristic of this pudding. It firms up as it cools, so don't overbake chasing a dry centre.
Yes — it keeps well for several days and the flavour deepens. Many feel it tastes even better the next day.
It's naturally dairy-free thanks to the coconut milk, so it's already suitable for vegans as written.
