Irresistible Sweet Potato Pudding : A Soul-Warming Caribbean Classic

When it comes to comforting, rich, and utterly satisfying desserts, few treats rival the bold flavors and silky textures of a Sweet Potato Pudding. Deeply rooted in Caribbean culinary tradition, this dessert is perfect for sweet potato lovers looking for a cozy treat, a festive showstopper, or simply a beautiful way to enjoy nature’s humble root vegetable.

Whether you’re exploring new sweet potato dessert ideas or craving a nostalgic, warming pudding that feels like a hug in every bite, this sweet potato pound pudding is just the recipe you need. It’s earthy, spiced, and sweet—with a dense texture that resembles a sweet potato pound cake and a flavor reminiscent of sweet potato pies recipes. And the best part? It’s gluten-free, dairy-optional, and made with simple pantry ingredients.

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What is Sweet Potato Pudding?

Sweet potato pudding, known in Jamaican culture as “Hell a top, Hell a bottom, and Hallelujah in the middle,” is a rich dessert made by baking grated sweet potatoes with coconut milk, sugar, spices, and a bit of flour or cornmeal. Unlike American-style puddings, this one bakes into a dense, sliceable treat.

Think of it as the tropical cousin of the American sweet potato pie—but with more texture, spice, and coconut goodness. It’s a potato pudding that’s both rustic and elegant, and it holds its own at everything from casual family dinners to holiday feasts.

If you love cozy, old-school desserts like apple crisp with oatmeal or rich holiday sweets like pumpkin cheesecake truffles, then you’ll adore this tropical delight.

Ingredients for Sweet Potato Pudding

This recipe uses classic pudding ingredients with a few unique Caribbean touches. Here’s what you’ll need:

• 2 lbs (900 g) Jamaican sweet potatoes (or use orange-fleshed sweet potatoes)
• 1 cup (200 g) brown sugar
• 2 cups (480 ml) coconut milk (unsweetened, full-fat)
• 1/2 cup (65 g) all-purpose flour or gluten-free flour blend
• 1/4 cup (30 g) cornmeal (fine yellow cornmeal)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 cup (60 ml) melted coconut oil or unsalted butter
• 1/2 cup (120 g) raisins (optional, soaked in warm water for 10 minutes)
• 1 tbsp dark molasses or honey (for richness)

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How to Make Sweet Potato Pudding Step-by-Step

Here’s how to bring this comforting dessert to life:

1. Prep the Sweet Potatoes
   Peel and finely grate the sweet potatoes using a box grater or food processor. You want the texture to be fine but not puréed.
2. Mix Dry Ingredients
   In a large bowl, combine the flour, cornmeal, spices, and salt. Mix well.
3. Add Wet Ingredients
   Stir in the grated sweet potatoes, coconut milk, vanilla, sugar, and melted coconut oil. Blend until a thick batter forms.
4. Fold in Raisins
   Drain soaked raisins and gently fold them into the mixture.
5. Transfer to Baking Dish
   Pour the batter into a greased 9-inch round or square baking dish.
6. Bake Low and Slow
   Bake in a preheated oven at 350°F (175°C) for 1 hour and 30 minutes, or until the top is firm and a knife inserted comes out mostly clean.
7. Cool and Set
   Let the pudding cool completely before slicing. It firms up as it cools—ideal for neat squares or slices.

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Kitchen Equipment You’ll Need

• Box grater or food processor
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• 9-inch baking dish
• Oven

Tips for the Best Sweet Potato Pound Pudding

• Grate, don’t purée – Grated sweet potatoes give the pudding its iconic texture.
• Use full-fat coconut milk – For richness and depth of flavor.
• Let it rest overnight – The flavor improves and texture firms up after a day.
• Don’t skip the cornmeal – It helps thicken and adds traditional density.
• Control sweetness – You can reduce sugar if using very sweet potatoes.

If you love make-ahead breakfast ideas, this pudding is a cozy, wholesome option alongside make-ahead breakfast bowls or pumpkin baked oatmeal.

Serving and Presentation Tips

• Slice into squares and serve on dessert plates with a dollop of whipped cream or coconut yogurt.
• Dust with cinnamon or garnish with toasted coconut for a festive touch.
• Add it to your dessert table alongside treats like pumpkin cinnamon rolls or cheesecake stuffed chocolate chip cookies.

Want something smaller? Slice into bite-sized cubes and serve as a petit four alternative for brunches or buffets.

Storage Tips

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

You can enjoy leftovers chilled or reheat slices in the microwave for 30 seconds.

Variations to Try

• Add nuts: Stir in chopped pecans or walnuts for crunch.
• Spice it up: Add ginger or cardamom for extra warmth.
• Swap cornmeal: Use almond flour for a nutty twist.
• Go vegan: Use all coconut oil and skip the butter.

Looking for more creative twists on vegetables? Try the cheesy root vegetable gratin or roasted butternut squash for your next meal.

Common Mistakes to Avoid

• Using watery sweet potatoes: Choose firm, dry-fleshed varieties.
• Skipping rest time: It’s essential for flavor and slicing.
• Overbaking: The pudding should be firm but moist—don’t dry it out.
• Too much flour: You want a batter, not dough.

Pair With These Recipes

This Caribbean pudding is fantastic with tropical or spiced flavors. Serve alongside:

• Lavender lemonade for a floral, cooling drink
• Sweet chili meatballs for a savory-sweet contrast
• Pumpkin cottage cheese pancakes for a wholesome brunch

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FAQs about Sweet Potato Pudding

What’s the difference between sweet potato pie and pudding?
Sweet potato pie has a crust and is smoother, while pudding is crustless, denser, and spiced more intensely.

Can I make this ahead of time?
Yes! It tastes better the next day and stores beautifully.

Can I use canned sweet potatoes?
It’s not recommended. Freshly grated sweet potatoes give the best texture.

Is it supposed to be firm or soft?
Firm but moist. It should hold its shape when sliced but not be dry.

Final Thoughts: The Ultimate Sweet Potato Dessert

This sweet potato pudding recipe is a beautiful expression of cultural flavor, comfort, and kitchen tradition. Whether you serve it warm with tea or slice it cold for breakfast, it’s a crowd-pleaser with deep flavor and nostalgic charm.

Enjoy experimenting with your own twist—and don’t forget to explore more baking recipes cookies and old-fashioned sweets at Lyndy’s Kitchen.

If you loved this sweet potato pound pudding, share it with a friend and subscribe to our blog for more cozy, delicious recipes!

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