Learn to make this Caribbean dessert recipe by the name of Jamaican Sweet Potato Pudding. This delicious dense pudding is so flavoursome with the custard top. Treat yourself to a slice or two after dinner.
When it comes to Caribbean dessert/sweet goods I think sweet potato pudding is a clear winner for me. I grew up eating this delightful pudding on Sunday after having some rice and peas.
If you are a fan of sweet potatoes then this dessert is what you have been waiting for. It's tasty, sweet with plenty of warming spices (cinnamon/nutmeg).
It's also a wheat/gluten free and vegan rendition of a Jamaican classic.
What is sweet potato pudding?
Sweet potato pudding is a dish that is typically served after dinner. It consists of flour, sweet potatoes (usually white fleshed ones) yellow yam, coconut milk, spices (mixed spice, nutmeg, cinnamon) sugar, vanilla and raisins.
The ingredients are combined and made into a pureed consistency before being baked in the oven.
In Jamaica, this dish was traditionally baked on a coal pit/pot with hot coals/wood/metal placed underneath and/or on top.
This would then be described as "hell a top, 'hell a bottom and hallelujah in the middle''.
Similar to my Jamaican Cornmeal Pudding recipe some people prepare a soft custard topping for the pudding while others don't.
Ultimately, it is all a matter of personal choice and what works for you and yours.
White sweet potatoes vs orange sweet potatoes
There are different variations of sweet potato out there white, yellow, orange and purple. In the Jamaican culture the sweet potato with the red skin and white flesh is used in recipes that call for it.
- The white flesh sweet potato as used in my Irish Potato Bread recipe is considered to be sweeter than the orange fleshed one.
- In the US orange sweet potatoes are referred to as "yams" in order to distinguish between the two. Like what I used for my Stove Top Candied Yams dish.
- Orange sweet potatoes are widely available in comparison to their white counterpart.
Regardless of these key differences, both sweet potatoes can be used to make this recipe so fear not.
If you cannot get hold of any white sweet potatoes then use orange ones, just note that the colour of the pudding may vary.
Ingredients you will need
- Sweet Potato - I used the traditional red skinned potatoes. Try to use avery large one, if possible.
- Yellow yam - You only need a small piece of yellow yam.
- Cornmeal - Make sure you are using FINE textured cornmeal and NOT COARSE.
- Brown rice flour - This is a stand alone gluten free flour.
- Raw cane sugar - A granulated sweetener such as this one is preferred in comparison to liquid.
- Coconut Milk - Coconut milk is fatty (good fats) and helps with the structure of the pudding.
- Cinnamon/ Nutmeg/Vanilla - These trio of spices are a island persons best friend, a total flavour game changer!
- Pink Salt - Simply to add a bit of flavour!!
- Browning sauce - Used to add a depth of colour.
The steps
- Preheat the oven to 180C/356F/gas mark 4 and grease or line a 9 inch pan with a loose base.
- Peel the sweet potato and wash to remove any debris.
- In another medium sized bowl, use a box grater (the side with the protruding medium holes) to grate the sweet potato followed by the yellow yam.
- Place the brown rice flour, cornmeal, cinnamon, nutmeg and coconut sugar into a medium sized bowl then stir and set aside..
- Pour the vanilla, browning and coconut milk into the bowl with the sweet potato and stir.
- Gradually fold the dry ingredients into the wet ingredients and stir into a smooth batter.
- Pour the batter into a spring form baking pan.
- Bake for about one hour.
- While the pudding is being baked prepare the ingredients for the soft/custard top in a small bowl and whisk.
- Remove the sweet potato pudding from the oven then carefully pour the liquid on top, using a spoon to spread evenly over the surface.
- Return the pudding to the oven and bake for further 45 minutes to one hour or until the top of the pudding has completely absorbed the coconut milk.
- Remove from the oven and allow to completely cool before removing from the baking pan.
- Allow the pudding to completely cool before cutting and serving.
Notes and tips
- Let the sweet potato pudding cool down and become more firm before cutting into it.
- You can grease the baking pan or line it with parchment paper like I have done.
- You can use sorghum, amaranth or buckwheat flour instead of brown rice flour.
- To keep this recipe traditionally Jamaican, you will need to use red skin sweet potatoes NOT the ones with the orange flesh.
- Make sure you leave atleast a one inch space at the top of you pan to accommodate the coconut milk which forms the custard top.
- Chop the sweet potato into small pieces and grate if you don't find grating a large sweet potato very manageable.
- It is normal for the sweet potato or yellow yam to discolour, this is quite normal and due to oxidation.
- Use a box grater with the SMALL SIZED HOLES.
- Some people add shredded coconut or raisins to their sweet potato pudding.
- Browning sauce is not crucial this helps to yield a darker pudding. If you don't have any to hand, just skip this ingredient.
- Use a large baking pan, preferably a spring form pan to accommodate the pudding. I used a 9 inch spring form pan.
- Any leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- Wrap the pudding in aluminium foil if you wish to re-heat it.
Other Caribbean desserts you may like
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Jamaican Sweet Potato Pudding (Gluten Free + Vegan)
Ingredients
- 1½-2 lb sweet potato (680g)
- ½ lb yellow yam (226g)
- ½ cup cornmeal (80g)(fine texture)
- ½ cup brown rice flour (80g)
- 1 cup raw cane sugar (200g)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon pink salt
- 1 tablespoon homemade browning sauce (use 1 teaspoon if you are using store bought)
- 1 teaspoon vanilla extract
- 14 oz coconut milk (400ml)
For the soft/custard top
- ½ cup coconut milk (118ml)
- 2 tablespoon raw cane sugar (24g)
- ⅛ teaspoon cinnamon
Instructions
- Preheat the oven to 180C/356F/gas mark 4 and grease or line a 9 inch pan with a loose base
- Peel the sweet potato and wash to remove any debris.
- In another medium sized bowl, use a box grater (the side with the protruding medium holes) to grate the sweet potato followed by the yellow yam.
- Place the brown rice flour, cornmeal, cinnamon, nutmeg and coconut sugar into a medium sized bowl then stir and set aside..
- Pour the vanilla, browning and coconut milk into the bowl with the sweet potato and stir.
- Gradually fold the dry ingredients into the wet ingredients and stir into a smooth batter.
- Pour the batter into a spring form baking pan.
- Bake for about one hour.
- While the pudding is being baked prepare the ingredients for the soft/custard top in a small bowl and whisk.
- Remove the sweet potato pudding from the oven then carefully pour the liquid on top, using a spoon to spread evenly over the surface.
- Return the pudding to the oven and bake for further 45 minutes to one hour or until the top of the pudding has completely absorbed the coconut milk.
- Remove from the oven and allow to completely cool before removing from the baking pan.
- Allow the pudding to completely cool before cutting and serving.
Video
Notes
-
- Let the sweet potato pudding cool down and become more firm before cutting into it.
-
- You can grease the baking pan or line it with parchment paper like I have done.
-
- You can use sorghum, amaranth or buckwheat flour instead of brown rice flour.
-
- To keep this recipe traditionally Jamaican, you will need to use red skin sweet potatoes NOT the ones with the orange flesh.
-
- Make sure you leave atleast a one inch space at the top of your pan to accommodate the coconut milk which forms the custard top.
-
- Chop the sweet potato into small pieces and grate if you don't find grating a large sweet potato very manageable.
-
- It is normal for the sweet potato or yellow yam to discolour, this is quite normal and due to oxidation.
-
- Use a box grater with the SMALL SIZED HOLES.
-
- Some people add shredded coconut or raisins to their sweet potato pudding.
-
- Browning sauce is not crucial this helps to yield a darker pudding. If you don't have any to hand, just skip this ingredient.
-
- Use a large baking pan, preferably a spring form pan to accommodate the pudding. I used a 9 inch spring form pan.
-
- Any leftovers can be stored in an airtight container and refrigerated for up to 3 days.
-
- Wrap the pudding in aluminium foil if you wish to re-heat it.
April Beckles says
Charla, this was a delicious hit for the holidays. They yam it (no pun intended). Since I make the sweets for the family I had to make something I could enjoy also. They didnโt even realize gluten free, vegan nothing. Will certainly make again- before the holidays. Thank you.
Charla says
Aww April, that's what I like to hear. Happy tummies, so glad you and your loved ones enjoyed the pudding.
Anita says
This is delicious. It's quite similar to Indonesian bingka, so the taste and texture is very familiar. ๐
Charla says
Oh wow! I didn't know that!! Thanks for sharing that info.
Emily Liao says
WOw, this pudding was so amazing! My family and I love sweet potatoes, so this was a hit for us!
Charla says
I'm so glad that you enjoy it
Jill says
This pudding had such great flavor. Thanks for the recipe.
Charla says
No problem!
Jeannette says
How DIVINE! I love anything with sweet potato and this definitely tops the list! Thanks for sharing a recipe for such a scrumptious dish!
Charla says
Thank you Jeanette
Shannon says
This pudding was delicious! I was able to find the sweet potatoes like you recommended in the organic section of my supermarket.
Charla says
Thank you Shannon and I'm glad that you were able to source the sweet potatoes.
brittnee says
Hi I cannot figure out why my recipe is not sticking together (can only be scooped) in one oven, but in another oven, it has a great consistency, and can be sliced as a pie. Do you have any suggestions you may be able to share? Why does this happen please.
Charla says
Hi Brittnee. I'm not quite sure what the problem is. From what I can gather if the recipe holds up in one oven and not the other, it maybe something to do with the temperature or type of oven (gas/electric) that the pudding is being baked in. I hope that helps!
Eve says
Thank you for the recipe. I made this and it turned out great. The only thing I did differently was I add a piece of yellow yam because I remember when my mother used to make it in Jamaica she would add that in.
Charla says
No problem Eve. I'm glad you liked the recipe and added the yam according to how your mother would make it.
Avy says
Hi Charla,
Thank you for this recipe. It brings me nostalgia and happiness of a simpler time in my life when my mom used to make this for us, just because.
Blessings to you.
Take care.
Charla says
Hi Avy. I'm so glad this recipe evokes wonderful memories of your mother. Thanks for stopping by!