Jamaican Sweet Potato Pudding

Transport yourself to the heart of the Caribbean with this rich, spiced, and indulgent Jamaican Sweet Potato Pudding. With the natural sweetness of sweet potatoes and the creamy richness of coconut milk, this traditional Jamaican dessert is warm, comforting, and utterly delicious.

Ingredients:

• 2 pounds Jamaican sweet potatoes, peeled and grated (preferably white-fleshed for authenticity)
• 1 cup coconut milk (fresh or canned, unsweetened)
• 1/2 cup brown sugar (for that deep caramel flavor)
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (freshly grated for best flavor)
• 1/2 teaspoon ground ginger (or fresh ginger grated for added zing)
• 1 teaspoon vanilla extract (or vanilla essence)
• 1/4 teaspoon salt
• 1/4 cup raisins (optional, but adds a lovely texture)
• 1 tablespoon melted butter (for added richness)

Optional Rum-Soaked Raisins:

• 1/4 cup raisins
• 2 tablespoons dark rum (soak raisins for a couple of hours or overnight)

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.

Step 2: Prep the Sweet Potatoes

Peel and finely grate the sweet potatoes by hand or using a food processor for convenience. The finer the grating, the smoother the pudding texture.

Step 3: Soak the Raisins (Optional)

If using raisins, soak them in dark rum for a couple of hours or overnight. This adds an authentic Caribbean touch, enhancing the flavor profile of the pudding.

Step 4: Mix the Dry Ingredients

In a large mixing bowl, combine the grated sweet potatoes, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Stir everything together to evenly distribute the spices and sugars.

Step 5: Add the Wet Ingredients

Pour the coconut milk into the sweet potato mixture, followed by the vanilla extract and melted butter. Mix thoroughly until well combined and smooth.

Step 6: Add the Raisins

Drain the rum-soaked raisins (if using) and fold them into the mixture. This adds a burst of juicy sweetness in every bite.

Step 7: Bake the Pudding

Pour the mixture into your prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 30 minutes or until the pudding is set, with a golden brown top and the edges pulling slightly away from the sides of the dish.

Step 8: Cool and Serve

Remove the pudding from the oven and let it cool slightly before slicing. The pudding will firm up as it cools. Serve warm or at room temperature for best flavor.

Tips & Variations:

• Coconut Topping: For an added layer of indulgence, sprinkle grated coconut over the top before baking to create a toasty, flavorful crust.
• Rum Sauce: Drizzle with a rum-flavored caramel sauce for extra Caribbean flair.
• Make-Ahead: This pudding can be made a day ahead and stored in the refrigerator. It tastes even better as the flavors meld together.
• Richer Flavor: For a deeper flavor, use dark brown sugar or even molasses.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• A sprinkle of toasted coconut flakes can add texture and a touch of elegance to your pudding presentation.

Total Time:

• Prep Time: 20 minutes
• Baking Time: 1 hour 30 minutes
• Servings: 8

Conclusion:

This Jamaican Sweet Potato Pudding is a tropical comfort food that’s perfect for a family gathering or holiday meal. The rich coconut milk, warming spices, and tender sweet potatoes come together to create a dessert that’s as satisfying as it is flavorful. With or without the optional rum-soaked raisins, this dessert is bound to become a favorite.

Enjoy this taste of the islands right from your own kitchen!