Sweet Potato Pudding

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C. Lightly oil a small baking dish or loaf tin, about 18 x 12 cm. This prevents sticking and helps the edges caramelise.

   5 ml neutral oil
2. 2

   Peel and finely grate the sweet potato. Finely grating is important for a smooth, cohesive pudding that bakes evenly in under an hour.

   350 g sweet potato, peeled and finely grated
3. 3

   In a mixing bowl, combine the grated sweet potato, coconut milk, light brown sugar, plain flour, raisins, desiccated coconut, cinnamon, nutmeg, vanilla extract, and salt. Stir thoroughly until no dry pockets remain; the mixture should look loose but not watery.

   350 g sweet potato, peeled and finely grated200 ml coconut milk70 g light brown sugar25 g plain flour30 g raisins20 g unsweetened desiccated coconut1 tsp ground cinnamon1/2 tsp ground nutmeg1 tsp vanilla extract1/4 tsp fine salt
4. 4

   Pour the mixture into the prepared dish and level the top. Bake for 38-40 minutes, until the pudding is set in the centre, the edges are darker and slightly caramelised, and a skewer inserted in the middle comes out mostly clean with a little moisture.

5. 5

   Let the pudding rest for 10 minutes before serving. This short rest helps it firm up for cleaner slices. Serve warm, or at room temperature for a denser, more traditional texture.

Origin & History

Sweet potato pudding is a beloved Jamaican baked dessert with roots in Afro-Caribbean home cooking, where local root vegetables and coconut were transformed into richly spiced sweets. Traditional versions are often larger, denser, and sometimes baked with a custardy coconut topping known as the “hell a top, hell a bottom” style.