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Jamaican sweet potato pudding

Jamaican Sweet Potato Pudding Recipe

Recipe by: easyjamaicanrecipes.com
Enjoy your Jamaican sweet potato pudding as a delicious treat and bring the warmth and joy of Jamaica to your table.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Soups
Cuisine Jamaican
Servings 10 servings
Calories 320 kcal

INGREDIENTS
  

  • 2 pounds Jamaican Sweet Potato (Purple skin), peeled and grated
  • ½ pounds Yellow Yam, peeled and grated
  • 2 cups Coconut Milk
  • ½ Brown Sugar
  • ¼ cup fine Yellow Cornmeal
  • ¼ cup All Purpose Flour
  • 6 Tablespoons Vanilla Extract
  • ¾ teaspoon Rose Water
  • 1 ½ Teaspoon Salt
  • 1 Tablespoon Cinnamon Powder
  • 2 Teaspoon Nutmeg
  • 1 teaspoon Ground Allspice
  • ¼ cup Unsalted Butter, Melted
  • ½ cup Raisins (Optional)

For the Custard (Soft Top):

  • ½ cup Coconut Milk
  • 1 Tablespoon Brown Sugar
  • ¼ teaspoon Cinnamon Powder
  • ½ teaspoon Vanilla Extract

INSTRUCTIONS
 

Preheat the Oven:

  • Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan or cake pan with butter and set aside.

Prepare the Produce:

  • Peel the skin off the sweet potatoes and yellow yam. Wash them thoroughly, cut into smaller pieces, and grate them using a medium box grater. Set aside.

Mix the Dry Ingredients:

  • In a large mixing bowl, sift together the flour, cornmeal, salt, nutmeg, mixed spice, and cinnamon. Whisk until evenly combined.

Combine the Wet Ingredients:

  • In another large bowl, mix the coconut milk, almond extract, rose water, vanilla extract, melted butter, and brown sugar. Stir until the sugar is fully dissolved.

Combine Wet and Dry Mixtures:

  • Gradually pour the wet mixture into the dry ingredients a little at a time, whisking continuously to prevent clumps. Mix until smooth and fully incorporated.

Add Grated Produce:

  • Stir the grated sweet potatoes and yellow yam into the batter and mix until evenly distributed.

Add Raisins (Optional):

  • If using raisins, toss them in 1 tablespoon of flour to prevent them from sinking during baking. Shake off the excess flour with a sieve, then fold the raisins into the batter.

Pour and Bake:

  • Pour the mixture into the greased 9-inch baking pan. Dot the top with small pieces of unsalted butter, focusing around the edges. Bake for 55 minutes.

Prepare the Custard (Soft Top):

  • While the pudding bakes, whisk together all the ingredients for the custard (soft top) in a small bowl until smooth.

Add the Soft Top:

  • After 55 minutes of baking, remove the pan from the oven. Pour the soft top mixture evenly over the pudding. Return the pan to the oven and bake for an additional 50 to 60 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Cool and Serve:

  • Let the pudding cool for about 1 hour. If using a springform pan, remove the outer rim. Slice and enjoy!