Jamaican Sweet Potato Pudding

Jamaican Sweet Potato Pudding

Sweet Potato Pudding must be the most popular traditional Jamaican desserts of all time. As children, our grandparents used to tell us stories of how their mothers made this old time favorite pudding on a coal pot with coal on the bottom as well as on top of the pot on a sheet of metal.

Most of the older generation knows this as “hell a top, hell a bottom and hallelujah in the middle.” According to anyone who has tasted sweet potato pudding made on a coal stove, there is just no better tasting pudding to compare.

Most sweet potato puddings today will be obviously oven baked. After tasting so many different ones and experimenting myself,  I knew the exact texture and flavor I was looking for. I believe my recipe is simple enough and definitely a winner.

My Jamaican sweet potato pudding is made using grated Jamaican  sweet potatoes that are white when peeled, because of the firmness of these sweet potatoes it produces the perfect texture for your pudding. Also combining it with the right mixture of flour, cornmeal, brown sugar, spices, coconut milk and rum soaked raisins in a large mixing bowl.

Ingredients for Sweet Potato Pudding

• Sweet Potato – This has to be the white flesh one finely grated. The orange flesh one will not make this come out firm enough.
• Flour
• Corn Meal
• Brown Sugar
• Rum
• Raisins- Rum soaked
• Coconut Milk
• Cinnamon
• Nutmeg
• All Spice
• Salt
• Vanilla

Preparation Steps of Sweet Potato Pudding

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1. First peel and grater the sweet potato fine. I also weigh out my pieces before starting to make sure I am using the right amount.
2. Measure out your dry ingredients into a separate large mixing bowl and whisk together.
3. Add your raisins to the flour mixture and toss them well.
4. Add the grated sweet potato and brown sugar and stir well.
5. Then add your coconut milk, vanilla and rum, stir well.
6. Line and grease a 8″ baking pan with parchment or wax paper.
7. Pour batter into pan, pre-heat oven and bake for the indicated time, or until set.

It is best to cool completely before serving. Some people have different opinions on how the texture of sweet potato pudding should be. Some are soft while some are firmer, I would say I prefer it in between but it should definitely be moist.

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Jamaican Sweet Potato Pudding

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 12 Servings

Author Dianne

Ingredients

• 2 Lbs. White Flesh Sweet Potatoes grated
• 1 Cup Flour
• 1/4 Cup Cornmeal
• 1 tsp. Salt
• 2 tsp. Nutmeg
• 1 tsp. Cinnamon
• 1 tsp. Mixed Spice
• 1 Cup Brown Sugar
• 4 Cups Coconut Milk
• 1 Cup Raisins Soaked in rum
• 1/4 Cup Rum
• 1 Tbsp. + 1 tsp. Vanilla

Instructions

1. Weigh, peel and grater 2 lbs. of white sweet potato.
2. Grease and line a 8" baking pan with wax or parchment paper. Pre-heat oven to 350 degrees.
3. In a medium mixing bowl, sift together flour, salt, cornmeal, cinnamon, nutmeg, and mixed spice. Add raisins and toss until coated.
4. Add grated sweet potato to flour mixture and stir to combine. Add brown sugar and stir.
5. Mix coconut milk. Add vanilla and rum. Add coconut milk mixture to dry ingredients and stir well.

6. Pour into baking pan. Bake for 1 hour and 30 minutes or until set. Check with a knife that comes out mostly dry when inserted in the centre. If needed, continue baking 10 minutes at a time until finished.

7. Remove from oven. Cool completely before serving.