Sweet Potato Pudding

Name: Sweet Potato Pudding
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 10 servings
Cuisine: Jamaican
Ingredients: 4 lbs sweet potatoes (red or yellow flesh), peeled, grated; 2 cans full-fat coconut milk (13.5 oz); 1 cup dark brown sugar, packed; 1/2 cup fine yellow cornmeal; 1/2 cup raisins; 2 tsp pure vanilla extract; 2 tsp ground cinnamon; 1 tsp ground allspice (pimento); 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 2 tbsp dark rum (optional); 1/2 tsp salt

A dense, spiced Jamaican pudding made with grated sweet potato, coconut milk, and warm spices baked low and slow until it sets into a firm, aromatic slab. This traditional dish is sold at roadside stalls and served at celebrations across Jamaica.

115 minMediumServes 10340 cal/serving

JamaicanDessertOvenVeganVegetarianGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeLow-SodiumPork-Free

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Ingredients

4 lbs sweet potatoes (red or yellow flesh), peeled, grated
2 cans full-fat coconut milk (13.5 oz)
1 cup dark brown sugar, packed
1/2 cup fine yellow cornmeal
1/2 cup raisins
2 tsp pure vanilla extract
2 tsp ground cinnamon
1 tsp ground allspice (pimento)
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 tbsp dark rum (optional)
1/2 tsp salt

Instructions

1

Preheat the oven to 350°F (175°C). Grease a 9x13-inch (or similar) baking dish.
2

In a very large bowl, combine 4 lbs peeled, grated sweet potatoes (red or yellow flesh) with 2 cans full-fat coconut milk (13.5 oz) and 1 cup packed dark brown sugar. Mix well until the sugar begins to dissolve.
3

Add 1/2 cup fine yellow cornmeal, 1/2 cup raisins, 2 tsp pure vanilla extract, 2 tsp ground cinnamon, 1 tsp ground allspice (pimento), 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/2 tsp salt, and 2 tbsp dark rum (optional) if using. Stir thoroughly until everything is evenly combined.
4

Pour the mixture into the prepared baking dish and spread to an even layer. The batter will be quite thick.
5

Bake for 80 to 95 minutes until the top is firm, golden brown, and slightly cracked at the edges. A skewer inserted in the center should come out mostly clean with just a few moist crumbs.
6

Remove from the oven and allow to cool completely in the pan before cutting into squares. The pudding firms up further as it cools. Serve at room temperature.

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Questions

What oven temperature does Sweet Potato Pudding need?

For Sweet Potato Pudding, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 1 hour 35 minutes, in step 5.

How do I know when Sweet Potato Pudding is done?

Go by the cues in the method rather than the clock. Step 5: cook until the top is firm, golden brown, and slightly cracked at the edges.

Do I need any special equipment for Sweet Potato Pudding?

Beyond a knife and a board, the method uses a 9x13 baking dish (step 1) and skewers (step 5).

What can I use instead of allspice in Sweet Potato Pudding?

The entry for Sweet Potato Pudding calls for 1 tsp ground allspice (pimento). In its place: Equal parts ground cinnamon, nutmeg and clove.

How many calories are in Sweet Potato Pudding?

One serving (the recipe makes 10) is about 340 calories, with 5 g protein, 48 g carbohydrate and 12 g fat, plus 2 g fiber and 120 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Sweet Potato Pudding ahead?

Yes, it takes well to being made ahead. Store Sweet Potato Pudding airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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