Jamaican Sweet Potato Pudding
- Total Time
- 1¾ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:20 servings
- Softened butter or cooking spray, for greasing the pan
- 2¼pounds/1 kilogram mix of batatas (white sweet potatoes) and yellow Jamaican yams or other yams
- 1⅔cups fresh coconut milk or 1 can (14 ounces) unsweetened coconut milk
- 2cups raisins/290 grams (optional)
- 2cups/400 grams granulated sugar
- 1cup/130 grams all-purpose flour
- 2teaspoons freshly grated nutmeg
- 2teaspoons vanilla extract
- 1teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
255 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 2 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.
- Step 2
Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1⅓ cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.
- Step 3
If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.
- Step 4
Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.
- Step 5
Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1½ hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.
- Step 6
Cut the pudding into 20 pieces and serve at room temperature.
Private Notes
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Cooking Notes
Dee
I have made this from a similar recipe. Differences are that the other uses a spring-form pan, standard US sweet potatoes baked, and the raisins are soaked in rum and mixed into the batter, the top is sprinkled with a mix of coconut, brown sugar and cinnamon. It is a fabulous holiday desert somewhere between a cheesecake and sweet potato pie.
Wendy
Are the yams cooked before going on the blender? It seems like they are raw in the recipe.
Tara Callais
Can you please share this recipe? Sounds fabulous!
suzanne
Do you cook the potatoes before blending?
Ajanae
Such a great and easy recipe—I cut the sugar by 100 grams and subbed a mix of monk fruit and palm sugar for about 2/3 of the sweetener. I also baked the potatoes—I did not add any water and just hand mixed. It’s nothing like the sweet potato pudding you get roadside in Jamaica but it’s delicious. Will make again!
Stephanie
This question was driving me crazy too! I looked up some other sweet potato pudding recipes, and those called for raw grated sweet potatoes, so that's what I'm going to use for this recipe instead of a food processor. My blender certainly in not powerful enough for a sweet potato. My food processor is industrial strength, put I'd rather just have to wash the grater, plus I think the grated potatoes will lend themselves to a nice texture for this dish.
Elaine
Coconut milk used this way doesn't taste much like coconut but you might substitute half and half or almond baking milk.
Heather-Marie
We had a Caribbean-themed meal and this was the perfect dessert. Reading the other notes, I was nervous about the texture. I followed others' advice and I finely shredded the yams and sweet potatoes, then ran it through the food processor with the water and coconut milk. The texture was a little gross but it baked up beautifully. I think next time I would halve the raisins. Otherwise, great pudding.
Ajanae
Such a great and easy recipe—I cut the sugar by 100 grams and subbed a mix of monk fruit and palm sugar for about 2/3 of the sweetener. I also baked the potatoes—I did not add any water and just hand mixed. It’s nothing like the sweet potato pudding you get roadside in Jamaica but it’s delicious. Will make again!
terry h
This was a super sweet goopy mess. I might try it again with a little more flour and less sugar.
Dawn
Made this last night for my gluten-free friend and family. I had overlooked the fact that it had a cup of flour, so at the last minute, I added the same amount of coconut flour. It worked great! After reading the notes from others, I was worried about using the blender for the chunks of sweet potato, so I grated the sweet potatoes first, then used the blender. The consistency and “setting up” was perfect. Served it with whipped cream. The freshly grated nutmeg was beautifully aromatic.
Annabelle
Made this as written (with weighed ingredients) and it never solidified, despite additional cooking -- ended up gelatinous and slightly mealy due to difficulty processing raw sweet potatoes (even in a Vitamix!) It was still tasty but not what I was expecting, and guests were a bit put off by the visual. I did use exclusively white sweet potatoes, described here as "starchy", but they were not.
karen
same thing happened to me! Still tasted good but a let down.
Meeckel
I am Jamaican and this is a very different.
Rod
this is a weird different recipe
Wendy
Are the yams cooked before going on the blender? It seems like they are raw in the recipe.
Stephanie
This question was driving me crazy too! I looked up some other sweet potato pudding recipes, and those called for raw grated sweet potatoes, so that's what I'm going to use for this recipe instead of a food processor. My blender certainly in not powerful enough for a sweet potato. My food processor is industrial strength, put I'd rather just have to wash the grater, plus I think the grated potatoes will lend themselves to a nice texture for this dish.
suzanne
Do you cook the potatoes before blending?
Mr. Ron
Should you puree the raisins or dried cranberries?
Scottierazor
Any suggestions for a coconut milk sub? Also for the coconut topping suggestion by another commenter? One child dislikes coconut very much.
Elaine
Coconut milk used this way doesn't taste much like coconut but you might substitute half and half or almond baking milk.
Cynthia Darrison
Can this be done in a food processor instead of a blender? Do you think dried cranberries would be good instead of raisins?
Scottierazor
Why not! If you can purée it, it’s the same to me. I use the blender for things that are more difficult to crush etc.
Dee
I have made this from a similar recipe. Differences are that the other uses a spring-form pan, standard US sweet potatoes baked, and the raisins are soaked in rum and mixed into the batter, the top is sprinkled with a mix of coconut, brown sugar and cinnamon. It is a fabulous holiday desert somewhere between a cheesecake and sweet potato pie.
Tara Callais
Can you please share this recipe? Sounds fabulous!
Melva L
I found this recipe on the Epicurious website: https://www.epicurious.com/recipes/member/views/sweet-potato-pudding-cake-50107847
ChezMew
Thank you to Melva L for finding that recipe. It is fantastic!
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