Jamaican Sweet Potato Pudding
Jamaican Sweet Potato Pudding from Jamaica.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Rest
- None
- Total
- 1 hr 50 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Jamaican Sweet Potato Pudding is listed as dessert from Jamaica. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
11 ingredients. Tap each one once it's out on the bench.
Ingredients
- Sweet potato907 g
- Coconut milk532 ml
- Brown sugar370 ml
- Wheat flour118 ml
- Vanilla15 ml
- Allspice4.9 ml
- Ground cinnamon5½ ml
- Ground nutmeg5½ ml
- Ginger2½ ml
- Salt1.2 ml
- Raisins118 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
Step 2
Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup.
Step 3
Set aside. In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt.
Step 4
Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
Step 5
Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center
90 min
Nutrition
Per serving · estimate
- Calories
- 941 kcal
- Protein
- 9.3 g
- Carbs
- 166.9 g
- Fat
- 29.8 g
- Saturated fat
- 25.8 g
- Fibre
- 11.5 g
- Sugar
- 109.2 g
- Sodium
- 270 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Vegetarian
- Vegan
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Jamaican Sweet Potato Pudding take?
1 hr 50 min all in — 20 min prep, 1 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Blender, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
How much brown sugar?
1.6 cup of Brown sugar.
What can I use instead?
potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.