This traditional Jamaican Sweet Potato Pudding is rich, moist, and packed with warm spices, creamy coconut milk, and freshly grated sweet potatoes. It's a beloved Caribbean dessert with a soft, custard-like center and a beautifully caramelized top.
Ingredients
- 2 pounds sweet potatoes, peeled and grated
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup shredded coconut (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the grated sweet potatoes, flour, brown sugar, cinnamon, nutmeg, ginger, and salt.
Add the coconut milk, evaporated milk, melted butter, eggs, and vanilla extract. Stir until everything is well combined. Fold in the shredded coconut if using.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 70–90 minutes, or until the pudding is set in the center and the top is deep golden brown with slightly caramelized edges.
Allow the pudding to cool for at least 20 minutes before slicing. Serve warm or at room temperature for the best flavor.
