How To Make Jamaican Sweet Potato Pudding: A Taste of Home

One of Jamaica’s most cherished desserts is the sweet potato pudding. Its delicious taste also gives credit to the unique arrangement of its baking method using coals or wooden fire placed above and below the baking pan often referred to as “hell a top, hell a bottom, and hallelujah in the middle”. However, today the pudding is simply baked in an oven. This pudding is a cultural delight that brings families together, especially on Sundays. The combination of earthy sweet potatoes, creamy coconut milk, and warm spices creates a decadent dessert that’s rich in flavor and tradition. Today, I’m sharing a step-by-step guide to making this beloved treat.

Ingredients

To create this delightful dessert, you’ll need:

• 2 pounds of Jamaican sweet potatoes (purple-skinned variety preferred)
• 1 cup of flour
• 1 cup of cornmeal
• 1 ½ cups of brown sugar
• 1 teaspoon of cinnamon powder
• 1 teaspoon of nutmeg
• 1 teaspoon of vanilla extract
• ½ teaspoon of salt
• 1 cup of raisins (optional)
• 2 cups of coconut milk
• ½ cup of water

For the custard topping:

• 1 cup of coconut milk
• 2 tablespoons of brown sugar
• ½ teaspoon of cinnamon

Instructions

1. Prepare Your Sweet Potatoes

Peel the sweet potatoes and grate them finely using a box grater or a food processor. This step is key to achieving the pudding’s smooth texture.

2. Combine the Dry Ingredients

In a large mixing bowl, combine the flour, cornmeal, brown sugar, cinnamon, nutmeg, and salt. Mix well to evenly distribute the spices.

3. Add Wet Ingredients

Slowly add the grated sweet potatoes to the dry mixture, followed by the coconut milk, water, and vanilla extract. Stir until the batter is smooth and well combined. If you’re using raisins, fold them in at this stage. The batter should have a thick but pourable consistency.

4. Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray. Pour the batter into the prepared pan and smooth the top with a spatula.

5. Bake the Pudding

Place the pan in the oven and bake for 45 minutes.

6. Add the Custard Topping

While the pudding is baking, prepare the custard topping. Mix the coconut milk, brown sugar, and cinnamon in a small bowl. After the pudding has baked for 45 minutes, remove it from the oven and pour the custard mixture over the top.

7. Bake Again

Return the pudding to the oven and bake for an additional 30 minutes, or until the top is firm and golden brown.

8. Cool and Serve

Allow the pudding to cool for at least 30 minutes before slicing. This resting time helps the pudding set properly. Serve warm or at room temperature for the best flavor.

Tips for Success

• Use Jamaican sweet potatoes for authenticity; they have a distinct flavor and texture that’s perfect for this dish.
• If you prefer a smokier flavor, you can bake the pudding in a traditional coal oven or place a tray of hot coals above and below your baking pan.
• Sweet potato pudding pairs wonderfully with a cup of ginger tea or Jamaican hot chocolate.

A Slice of Tradition

Making Jamaican sweet potato pudding is more than just cooking—it’s embracing a piece of Jamaica’s rich heritage. Whether you’re sharing it with family or savoring it on your own, this pudding is a reminder of home, love, and the sweetness of life.

Try this recipe and let me know how it turns out! If you grew up enjoying sweet potato pudding, what’s your favorite memory of it? Share your thoughts in the comments below.

Blessings,
Shena