This Jamaican Sweet Potato Pudding is more than just dessert—it’s a bite of my childhood and a tribute to the rich culinary traditions of the Caribbean. Made with creamy coconut milk, warm spices, and rum-soaked raisins, this pudding brings back memories of family gatherings and Sunday dinners. It’s moist, flavorful, and surprisingly simple to make.
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Why You’ll Love This Jamaican Sweet Potato Pudding
This Jamaican Sweet Potato Pudding is warm, spiced, and perfectly sweet, with a dense yet tender texture. The coconut milk adds richness, while cinnamon, nutmeg, and ginger create that irresistible Caribbean flavor. Plus, it’s a versatile dessert that’s ideal for the holidays, Sunday dinners, or whenever you’re craving comfort food.
You’ll need just a few pantry staples, and the prep is a breeze. Serve it warm with a scoop of vanilla ice cream or a drizzle of condensed milk—pure heaven!
Tastes Like: A cross between a rich sweet potato pie and a dense, tropical bread pudding.
Smells Like: Nutmeg and cinnamon floating through your kitchen.
Pairs With: Coffee, rum punch, or a scoop of ice cream.
Other Island-Inspired Recipes You’ll Love:
Ingredients List
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup coconut milk
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup raisins (soaked in rum for at least 30 minutes)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
Optional Swaps:
- Swap raisins for dried cranberries or chopped dates
- Use gluten-free flour if needed
Necessary Tools for Preparation
- Large mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- 8×8 baking dish or 9-inch round pan
- Oven
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease your baking dish.
- Prep the sweet potatoes: Peel, boil, and mash until smooth. Let cool.
- Combine wet ingredients: In a large bowl, mix coconut milk, eggs, vanilla, and melted butter.
- Add sugar and spices: Stir in brown sugar, cinnamon, nutmeg, ginger, and salt.
- Incorporate flour: Gradually add flour to the mixture and mix until smooth.
- Fold in raisins: Gently stir in the rum-soaked raisins (including a bit of the soaking rum if you like a boozy kick).
- Pour and bake: Pour batter into your greased dish. Bake for 60–75 minutes or until set and golden brown on top. A knife inserted should come out clean.
- Cool & serve: Allow to cool before slicing. Serve warm or chilled.
Tips for Perfecting the Jamaican Sweet Potato Pudding Recipe
- For extra depth, use dark brown sugar.
- Let the pudding rest for at least 15 minutes before serving—it sets better.
- Prefer it crustier? Use a cast iron skillet.
- Make it dairy-free by skipping butter or using plant-based alternatives.
What to Serve With It
This sweet potato pudding is delicious on its own, but here are a few fun pairings:
- A scoop of vanilla bean ice cream
- A dollop of whipped cream
- A warm rum sauce drizzle
- Fresh tropical fruit like mango or pineapple
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual slices wrapped in foil for up to 3 months.
- To Reheat: Microwave slices for 30–60 seconds or warm in oven at 300°F.
General Information
This is a perfect dessert for Thanksgiving, Christmas, or any fall/winter get-together. It’s rich in fiber, potassium, and flavor—thanks to the Jamaican Sweet Potato Pudding and spices.
FAQ
Can I make this gluten-free?
Yes! Just use a 1:1 gluten-free flour blend.
Can I skip the raisins?
Absolutely. Or swap them for chopped dried fruit or nuts.
Can I use canned sweet potato?
You can, just make sure it’s pure sweet potato, not a sweetened pie filling.
How do I know when it’s done baking?
It should be firm to the touch and a toothpick inserted in the center comes out mostly clean.
Conclusion
Whether you’re craving a cozy dessert or planning your next holiday spread, this Jamaican Sweet Potato Puddingbrings all the soul and sweetness to your table. It’s easy, nostalgic, and downright delicious.
💬 Have you tried this Caribbean classic? Let me know in the comments or tag your sweet creations on Pinterest. I love seeing your kitchen magic!
Print
Jamaican Sweet Potato Pudding
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Jamaican Sweet Potato Pudding is a warm, spiced Caribbean dessert featuring mashed sweet potatoes, coconut milk, and rum-soaked raisins—perfect for holidays or cozy gatherings.
Ingredients
2 cups mashed sweet potatoes
1 cup coconut milk
1 cup brown sugar
1/2 cup all-purpose flour
1/2 cup raisins (soaked in rum)
1/4 cup melted butter
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp salt
3 large eggs
Instructions
-
Preheat oven to 350°F and grease a baking dish.
-
Mix mashed sweet potatoes, coconut milk, eggs, vanilla, and melted butter.
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Stir in brown sugar, cinnamon, nutmeg, ginger, and salt.
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Add flour and mix until smooth.
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Fold in raisins.
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Pour into dish and bake 60–75 minutes.
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Cool before serving.
Notes
Soaking the raisins in rum gives a boozy depth, but you can skip or substitute them. Use dark brown sugar for richer flavor.
- Prep Time: 20
- Cook Time: 75
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
