Thank you so much for stopping by—your sweet tooth and love for comforting desserts inspire me! I’m thrilled to share this Caribbean Sweet Potato Cobbler Pudding, a rich, warming dessert that’s part cobbler, part pudding, and all kinds of irresistible. If you love cozy flavors with a tropical twist, you’re in the right place. Stay tuned—and be sure to subscribe by email to get more heart‑warming recipes straight to your inbox!
Overview of Recipe Content
What it is & where it fits
This delightful pudding-cobbler hybrid is perfect for a cozy dessert after a family dinner or a festive holiday treat. Inspired by Caribbean flavors, it combines sweet potato, warming spices, shredded coconut, and nuts into one luscious bake.
Why you’ll love it
It’s simple to make, deeply flavorful, and just sweet enough. The creamy baked sweet potato base contrasts beautifully with a soft cobbler-like topping. Optional coconut and nuts bring texture and tropical flair.
Taste profile
It’s warmly spiced (cinnamon & nutmeg), buttery and sweet, with hints of coconut and earth‑sweet potatoes. A little crunchy on top, silky underneath.
Health & seasonal relevance
Sweet potatoes pack vitamin A, fiber, and potassium. This dessert works wonderfully in fall or winter—the spices and warm sweetness feel festive and satisfying.
Ingredient list
- 2 cups mashed sweet potatoes (about 2 large)
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup all‑purpose flour
- 1 tablespoon baking powder
- ½ cup shredded coconut (optional)
- ½ cup chopped pecans or walnuts (optional)
Tools needed
- Large bowl
- 9×9‑inch or similar baking dish
- Mixing spoons
- Potato masher (or fork)
- Measuring cups and spoons
Suggested substitutions & additions
- Use brown sugar or coconut sugar in place of granulated sugar for deeper flavor
- Swap milk for coconut milk for richer, dairy‑free version
- Add ½ teaspoon ground ginger or allspice for more spice
- Use almonds instead of pecans or walnuts
How to Make Caribbean Sweet Potato Cobbler Pudding
- Preheat your oven to 350 °F (175 °C). Grease your baking dish lightly.
- Prepare sweet potatoes: Peel, boil, and mash until smooth. Measure 2 cups into a bowl.
- Mix wet ingredients: Stir melted butter and sugar into the mashed sweet potatoes. Whisk milk, eggs, vanilla, cinnamon, nutmeg, and salt into the mixture.
- Add dry ingredients: Gently stir in flour and baking powder until just combined.
- Fold in optional mix‑ins: If using, fold in shredded coconut and chopped nuts.
- Bake: Pour batter into the prepared baking dish. Bake for 35–45 minutes, or until the top is golden and set, and a toothpick comes out mostly clean.
- Let it rest: Allow pudding to cool for about 10 minutes; it will continue to set and become pudding‑like.
As it bakes, your kitchen will smell of warm cinnamon, nutmeg, and sweet potatoes—just like a Caribbean evening under the stars.
What to Serve with Caribbean Sweet Potato Cobbler Pudding
Serve it warm, with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted coconut or a drizzle of rum caramel sauce adds flair. It pairs beautifully with a strong cup of coffee, chai tea, or a tropical fruit tea.
Tips for Making It Perfect
- No overmixing the flour—stir gently to keep the pudding tender.
- Test doneness with a toothpick near center—moist crumbs are fine, but no runny batter.
- Prep ahead: Mash the sweet potatoes and mix the batter in advance, refrigerate, then bake before serving for easy prep.
- Even baking: Let your baking dish sit out to come to room temp if cold—this prevents crust cracking.
Storage Instructions
Store in an airtight container in the fridge for up to 4 days. To reheat, warm individual portions in the microwave (20–30 seconds) or in a covered dish in a 325 °F oven for about 10 minutes. It also freezes beautifully—wrap tightly and freeze for up to 2 months. Thaw overnight in fridge before reheating.
General Information
Sweet potatoes are a Caribbean staple—both hearty and sweet, they feature in desserts and savory dishes alike. The combination of coconut and nutmeg evokes tropical island kitchens where family recipes and bold flavors thrive.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes! Just drain well and mash. You may need to reduce milk slightly to avoid a too‑runny batter.
Is coconut or nuts required?
Not at all—they’re optional. Coconut adds chew and nuttiness; nuts add crunch. But it’s delicious even without them.
Can I make this gluten‑free?
Yes, substitute gluten‑free flour blend with baking powder and similar weight ratio.
How many does it serve?
About 6–8 servings depending on portion size.
Is it too sweet?
If you’d prefer less sweetness, reduce sugar to ¾ cup—still comforting, but lighter.
Interactive Elements
I’d love to hear from you—please leave a review or comment below and share how it turned out! Snap a pic and post it on Pinterest or Instagram—tag me at @poulefrecipe so I can see your creation and reshare. Find more inspiration on Pinterest: https://www.pinterest.com/poulefrecipe/
Nutritional Information (approx. per serving)
| Serving | Calories | Carbs | Fat | Protein | Fiber | Sugar |
|---|---|---|---|---|---|---|
| Approx. 6 servings | 320 kcal | 50 g | 12 g | 5 g | 3 g | 30 g |
Caribbean Sweet Potato Cobbler Pudding
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A warm and comforting Caribbean Sweet Potato Cobbler Pudding with a pudding‑like base, spiced with cinnamon and nutmeg, optionally topped with coconut and nuts.
Ingredients
2 cups mashed sweet potatoes (about 2 large sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup shredded coconut (optional)
1/2 cup chopped pecans or walnuts (optional)
Instructions
1. Preheat oven to 350 °F (175 °C) and grease the baking dish.
2. Peel, boil, and mash sweet potatoes to yield 2 cups.
3. Mix melted butter and sugar into mashed sweet potatoes.
4. Whisk in milk, eggs, vanilla, spices, and salt.
5. Stir in flour and baking powder until just combined.
6. Fold in coconut and nuts if using.
7. Pour into dish and bake 35–45 minutes until golden and set.
8. Allow to cool 10 minutes before serving.
Notes
You can substitute coconut sugar or brown sugar for deeper flavor.
Use coconut milk for a dairy‑free version.
Prepare sweet potatoes in advance to save time.
Freezes well—wrap tightly and freeze up to 2 months.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean, American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 320
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
Thank you again for visiting and sharing in this cozy, tropical dessert moment with me. If you love this, don’t miss another family favorite: Classic Sweet Potato Pie or my Caribbean Rum Cake—both equally comforting and full of soul. ❤️
