Jamaican Sweet Potato Pudding Recipe
Jamaican sweet potato pudding is a year-round treat but especially nice during the holidays, made with warm spices and a moist base. This authentic recipe bakes into a dense pudding you can slice, with rich flavor in every bite.
Servings: 12
Equipment
- Mixing bowl
- whisk
- Blender or food processor
- sifter
- spatula
- 8-inch cake pan (at least 3 inches high) or 10-inch springform pan
Ingredients
- 3 lbs boniato known in Jamaica as sweet potato, cut into 1-inch pieces
- 1/2 lb yellow yam cut into 1-inch pieces
- 1/2 lb kabocha or calabaza squash referred to as pumpkin, cut into 1-inch pieces
- 4 cups coconut milk fresh or canned
- 1 1/2 to 2 cups brown sugar according to taste
- ¼ cup salted butter melted
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tbsp vanilla extract
- 1 tbsp rose water
- ¼ tsp almond extract optional
- 2 tbsp white rum optional
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, add coconut milk, brown sugar, melted butter, nutmeg, cinnamon, ginger, allspice, cloves, salt, vanilla extract, rose water, almond extract (optional), and rum (optional). Whisk well. Reserve 1 cup for later.
- Blend sweet potato, yellow yam, and pumpkin in a blender with the coconut milk mixture, minus the cup that was reserved. Might need to do this in two batches, depending on the size of the blender. (Or, instead of cutting up the sweet potato and pumpkin for the blender, another option is to grate it.)
- Pour the mixture back into the mixing bowl. Sift and mix in the flour until the batter has a consistent texture. Be careful not to over mix.
- Pour the batter into a buttered 8-inch cake pan (at least 3 inches high) or a 10-inch springform pan. Bake for 1 hour and 10 minutes.
- After the first 1 hour and 10 minutes of baking, pour the reserved coconut milk mixture over the top and bake for another 35 minutes.
- Allow to cool at room temperature for at least one hour before cutting.
Notes
Store uneaten portion in the refrigerator for up to 3-5 days, or freeze and consume within 4-6 weeks for best results. Warm refrigerated slices for 20 seconds, if desired. Allow frozen slices to thaw in the refrigerator overnight before enjoying.
