Sweet Potato Pudding
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.
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
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1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch (or similar) baking dish.
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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.
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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.
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4
Pour the mixture into the prepared baking dish and spread to an even layer. The batter will be quite thick.
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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.
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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.