Jamaican Sweet Potato Pudding Recipe | Bake Now

Get ready to bake a truly authentic Jamaican sweet potato pudding recipe that’s so good, it’ll transport you straight to the Caribbean! This isn't just any sweet potato dish; it's a rich, sliceable, bakery-style pudding featuring the unique starchiness of batata (Caribbean sweet potato), the tropical richness of coconut milk, and a symphony of warm spices like ``ground allspice``. What truly sets our recipe apart is the irresistible "coconut soft top" – a creamy, sweet layer baked right on, making every bite a delight. You can even add ``rum raisins`` for an extra traditional touch!
If you only have orange sweet potatoes on hand, don't worry – we'll guide you through how to use them, though the final texture will be a little different from the traditional batata. This ``homemade sweet potato pudding`` is designed to be easy to follow, whether you're a beginner or a seasoned baker.
Pan Size: 9-inch round pan
Key Tools: Box grater (or food processor), large mixing bowl, 9-inch round baking pan
Make-ahead Note: For the best sliceable texture and flavor, this pudding is truly best made a day ahead and chilled overnight.

Ingredients

• For the Pudding:
• 1.5 lbs (about 3 cups grated) white sweet potato (batata) or regular orange sweet potato, peeled and grated
• 0.5 lbs (about 1 cup grated) yellow yam, peeled and grated (optional, but recommended for texture)
• 1 cup full-fat coconut milk (or ``coconut milk low fat`` for a lighter version)
• 1 cup packed light brown sugar
• ½ cup all-purpose flour (or gluten-free 1:1 blend)
• ¼ cup melted unsalted butter (or plant-based butter for vegan)
• 1 large egg, beaten (can omit for vegan, see variations)
• 1 teaspoon vanilla extract
• 1 teaspoon ``ground allspice``
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup raisins (optional)
• ¼ cup dark rum (optional, for soaking raisins)
• 1 tablespoon browning sauce (optional, for deeper color)
• For the Coconut “Soft Top”:
• ½ cup full-fat coconut milk
• ¼ cup light brown sugar
• ½ teaspoon ``ground allspice``
• ¼ teaspoon ground nutmeg
• Pinch of salt

Directions

1. Prep for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round baking pan. For easy removal, line the bottom with parchment paper, allowing some overhang on the sides to create "handles."
2. (Optional) Soak Raisins: If using rum raisins, combine the raisins and dark rum in a small bowl. Let them soak while you prepare the rest of the ingredients, ideally for at least 30 minutes. If you didn't plan ahead, you can microwave them for 30 seconds to speed up the process, or simply omit the rum and use plain raisins.
3. Prepare the Roots: Peel the white sweet potato (batata), yellow yam, and fresh ginger. Using a box grater, grate them finely into a large mixing bowl. If using a food processor, use the grating attachment and pulse carefully to avoid creating a puree.
4. Mix Wet Ingredients: In a separate medium bowl, whisk together the coconut milk, brown sugar, melted butter, beaten egg (if using), vanilla extract, allspice, nutmeg, cinnamon, ginger, and salt until well combined. If using browning sauce, stir it in now.
5. Combine Pudding Base: Pour the wet ingredient mixture over the grated sweet potato and yam mixture. Mix thoroughly until everything is evenly coated.
6. Fold in Flour & Raisins: Gradually fold in the all-purpose flour until just combined. Be careful not to overmix. If using, drain the rum from the raisins (if any liquid remains) and gently fold them into the pudding batter. To help prevent them from sinking, you can lightly dust them with a tiny bit of flour before adding.
7. First Bake Stage: Pour the pudding mixture into your prepared 9-inch pan and spread it evenly. Bake for 45-50 minutes, or until the edges are set and the top looks somewhat dry, but the center is still soft. It should not be fully cooked through at this stage.
8. Make the Soft Top: While the pudding bakes, prepare the soft top. In a small saucepan, combine the coconut milk, brown sugar, allspice, nutmeg, and salt. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 3-5 minutes. Alternatively, you can just whisk these ingredients together until combined if you prefer a thinner topping.
9. Add Topping: Carefully remove the pudding from the oven. Gently pour the prepared soft top mixture evenly over the partially baked pudding, spreading it to the edges.
10. Second Bake Stage: Return the pudding to the oven and bake for another 35-45 minutes, or until a toothpick inserted into the center comes out mostly clean (not wet batter). The soft top should look set and slightly caramelized. If the top starts to brown too quickly, you can loosely tent the pan with foil.
11. Cooling Plan: Once baked, remove the pudding from the oven and let it cool completely on a wire rack. This is crucial for it to set properly. For the best sliceable texture and flavor, cover it and refrigerate overnight.