Jamaican Sweet Potato Sweet Pudding (Print version)

A dense Jamaican sweet potato pudding made with grated sweet potatoes, coconut milk, brown sugar, butter, and warm island spices.

# Ingredients:

For the pudding

01 - 2 1/2 lb (1.1 kg) Jamaican or Japanese sweet potatoes, peeled and finely grated
02 - 1 cup (125 g) all-purpose flour
03 - 1/2 cup (75 g) fine yellow cornmeal
04 - 1 1/2 cups (320 g) packed dark brown sugar
05 - 1 teaspoon fine salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1 teaspoon freshly grated nutmeg
08 - 1/2 teaspoon ground allspice
09 - 1/2 teaspoon ground ginger
10 - 2 3/4 cups (650 ml) full-fat coconut milk
11 - 6 tablespoons (85 g) unsalted butter, melted, plus more for the pan
12 - 1 tablespoon vanilla extract
13 - 1 teaspoon almond extract
14 - 1/2 cup (75 g) raisins, optional

For the soft top

15 - 1/3 cup (80 ml) full-fat coconut milk
16 - 1 tablespoon dark brown sugar
17 - 1/4 teaspoon ground cinnamon
18 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Heat the oven to 350 F. Butter a 9-inch round or square baking pan and line the bottom with parchment if desired.
02 - Peel the sweet potatoes and grate them finely on a box grater or with a food processor shredding disc. Set them aside while you mix the batter.
03 - In a large bowl, whisk the flour, cornmeal, brown sugar, salt, cinnamon, nutmeg, allspice, and ginger until evenly combined.
04 - Stir in the coconut milk, melted butter, vanilla extract, and almond extract. Fold in the grated sweet potatoes and raisins until the batter is thick and evenly mixed.
05 - Scrape the batter into the prepared pan and smooth the top. Bake for 60 minutes, until the surface has started to set.
06 - Stir together the coconut milk, brown sugar, cinnamon, and vanilla for the soft top. Spoon it gently over the pudding and return the pan to the oven for 45-55 minutes, until browned and mostly set in the center.
07 - Cool the pudding in the pan for at least 2 hours before slicing. For the cleanest cuts, chill it first and wipe the knife between slices.

# Good to know:

01 - Best texture comes from firm Jamaican or Japanese sweet potatoes.
02 - The pudding firms as it cools, so avoid slicing it hot.
03 - Store covered in the refrigerator for up to 5 days.

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