Jamaican Sweet Potato Pudding
- Total Time
- 1¾ hours
- Rating
- Comments
- Read comments
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Ingredients
- Softened butter or cooking spray, for greasing the pan
- 2¼pounds/1 kilogram mix of batatas (white sweet potatoes) and yellow Jamaican yams or other yams
- 1⅔cups fresh coconut milk or 1 can (14 ounces) unsweetened coconut milk
- 2cups raisins/290 grams (optional)
- 2cups/400 grams granulated sugar
- 1cup/130 grams all-purpose flour
- 2teaspoons freshly grated nutmeg
- 2teaspoons vanilla extract
- 1teaspoon kosher salt
Nutritional analysis per serving (20 servings)
255 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 2 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.
- Step 2
Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1⅓ cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.
- Step 3
If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.
- Step 4
Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.
- Step 5
Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1½ hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.
- Step 6
Cut the pudding into 20 pieces and serve at room temperature.
Private Notes
Comments
I have made this from a similar recipe. Differences are that the other uses a spring-form pan, standard US sweet potatoes baked, and the raisins are soaked in rum and mixed into the batter, the top is sprinkled with a mix of coconut, brown sugar and cinnamon. It is a fabulous holiday desert somewhere between a cheesecake and sweet potato pie.
Are the yams cooked before going on the blender? It seems like they are raw in the recipe.
Can you please share this recipe? Sounds fabulous!
We had a Caribbean-themed meal and this was the perfect dessert. Reading the other notes, I was nervous about the texture. I followed others' advice and I finely shredded the yams and sweet potatoes, then ran it through the food processor with the water and coconut milk. The texture was a little gross but it baked up beautifully. I think next time I would halve the raisins. Otherwise, great pudding.
Such a great and easy recipe—I cut the sugar by 100 grams and subbed a mix of monk fruit and palm sugar for about 2/3 of the sweetener. I also baked the potatoes—I did not add any water and just hand mixed. It’s nothing like the sweet potato pudding you get roadside in Jamaica but it’s delicious. Will make again!
This was a super sweet goopy mess. I might try it again with a little more flour and less sugar.
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