This Jamaican Sweet Potato Sweet Pudding is a rich, traditional Caribbean dessert. Made with grated Jamaican sweet potatoes, coconut milk, and a blend of warm spices like cinnamon, nutmeg, and ginger, this pudding is both comforting and flavorful. Perfect for enjoying a slice of Caribbean culture, this sweet treat is easy to prepare and bakes to golden perfection.
Jamaican Sweet Potato Sweet Pudding is a classic Caribbean dessert that brings together the rich flavors of grated sweet potatoes, coconut milk, and warm spices. Next, we’ll explore the ingredients needed to create this traditional treat.
INGREDIENTS
- Jamaican sweet potatoes: 2 pounds, peeled and grated for the base of the pudding.
- Coconut milk: 1 cup to add creaminess and a tropical flavor.
- Brown sugar: 1/2 cup for a deep, molasses-like sweetness.
- Granulated sugar: 1/2 cup for additional sweetness and texture.
- Ground cinnamon: 1 teaspoon, adding warmth and spice to the pudding.
- Ground nutmeg: 1/2 teaspoon, for an aromatic kick.
- Ground ginger: 1/2 teaspoon, for a subtle spice and depth of flavor.
- Vanilla extract: 1 teaspoon, to enhance the overall flavor profile.
- Salt: 1/4 teaspoon, to balance the sweetness.
- Raisins (optional): 1/4 cup, for added texture and bursts of sweetness.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish to prevent the pudding from sticking.
- Step 2:
- In a large bowl, combine the grated sweet potatoes, coconut milk, brown sugar, granulated sugar, ground cinnamon, nutmeg, ginger, vanilla extract, and salt. Stir the mixture until all ingredients are well incorporated.
- Step 3:
- If you choose to use raisins, add them to the mixture and stir until they are evenly distributed.
- Step 4:
- Pour the prepared mixture into the greased baking dish, spreading it out evenly and smoothing the top with a spatula.
- Step 5:
- Bake the pudding in the preheated oven for 1 hour and 30 minutes, or until the pudding is set and the top is golden brown.
- Step 6:
- Remove the pudding from the oven and allow it to cool slightly before slicing and serving.
Serving and Storage Tips
- Serve the Jamaican Sweet Potato Sweet Pudding warm or at room temperature for the best flavor and texture.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent experience.
- Pair with a cup of coffee or herbal tea for a delightful dessert moment.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a warm serving option.
Helpful Notes
- For added texture, try mixing in shredded coconut along with the raisins.
- To create a dairy-free and vegan version, ensure the coconut milk used is plant-based and free of any dairy additives.
- Experiment with adding a touch of allspice for a more complex spice profile.
Tips from well-known chefs
- Chef Marcus Samuelsson suggests grating the sweet potatoes as finely as possible for a smoother pudding texture.
- Chef Carla Hall recommends soaking the raisins in rum before adding them for an extra depth of flavor.
- Chef Ainsley Harriott advises using freshly grated nutmeg for a more intense and aromatic flavor.