Jamaican Sweet Potato Pudding Recipe

Name: Jamaican Sweet Potato Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Raisins; 2 Tablespoons Dark Rum; 1 cup Whole Wheat Pastry Flour; 1 teaspoon Freshly-ground Nutmeg; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Salt; 1 pound Sweet Potatoes (about 1 Large); 3 Large Eggs, Lightly Beaten; 14 ounces, fluid Light Coconut Milk; 1 cup Light Brown Sugar, Packed; 2 Tablespoons Unsalted Butter, melted; FOR THE TOPPING:; 1/2 cups Unsweetened Shredded Coconut; 2 Tablespoons Brown Sugar; 1/4 teaspoons Ground Cinnamon

Servings: persons

1 cup Raisins
2 Tablespoons Dark Rum
1 cup Whole Wheat Pastry Flour
1 teaspoon Freshly-ground Nutmeg
1/2 teaspoons Ground Ginger
1/2 teaspoons Salt
1 pound Sweet Potatoes (about 1 Large)
3 Large Eggs, Lightly Beaten
14 ounces, fluid Light Coconut Milk
1 cup Light Brown Sugar, Packed
2 Tablespoons Unsalted Butter, melted
FOR THE TOPPING:
1/2 cups Unsweetened Shredded Coconut
2 Tablespoons Brown Sugar
1/4 teaspoons Ground Cinnamon

1
Preheat oven to 350u00b0F. Lightly oil a 9-inch springform pan and set aside.
2
Place raisins in a small bowl, sprinkle with rum, and set aside to soak.
3
In a small bowl, combine the flour, nutmeg, ginger and salt. Set aside.
4
Pierce the sweet potato with a fork several times, then cook in microwave on high for about 9 minutes, until potato is tender. Using oven mitts (because it will be hot!), remove potato from microwave and allow to cool for a few minutes befor slicing in half and scooping out the orange flesh. Discard the skins and mash the potato flesh very well (you should have about 1 3/4 cups, more or less is okay!). Add the eggs and blend well. Then add the coconut milk, brown sugar, and butter to the sweet potato mix; combine thoroughly.
5
Add the flour mixture to the sweet potato mixture and combine thoroughly, then add raisins and mix to combine. Pour batter into prepared pan. Combine topping ingredients and sprinkle over top of pudding. Place in preheated oven and bake for 60 to 75 minutes, or until firm.
6
Remove from oven and let cool about 15 minutes. Then run a knife around edge, remove springform edge, and allow to cool.
7
Adapted slightly from Eating Well.

663

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Raisins, 2 Tablespoons Dark Rum, 1 cup Whole Wheat Pastry Flour, 1 teaspoon Freshly-ground Nutmeg, and more.

Yes, Jamaican Sweet Potato Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jamaican Sweet Potato Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions