Description
Sweet Potato Pudding is a rich, Caribbean-inspired dessert made with grated sweet potatoes, coconut milk, warm spices, and a touch of cornmeal. Baked low and slow, it transforms into a dense, sliceable pudding with deep flavor and a moist, velvety texture. Perfect for holiday gatherings or cozy family desserts, this gluten-free, dairy-optional recipe is pure comfort in every bite.
Ingredients
Scale
- 2 lbs (900 g) Jamaican or orange-fleshed sweet potatoes, peeled and grated
- 1 cup (200 g) brown sugar
- 2 cups (480 ml) full-fat coconut milk
- 1/2 cup (65 g) all-purpose flour or gluten-free flour blend
- 1/4 cup (30 g) fine yellow cornmeal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) melted coconut oil or unsalted butter
- 1/2 cup (120 g) raisins (optional, soaked for 10 minutes)
- 1 tablespoon dark molasses or honey (optional, for richness)
Instructions
- Prep the sweet potatoes: Peel and finely grate the sweet potatoes using a box grater or food processor. Avoid puréeing for the best texture.
- Mix dry ingredients: In a large bowl, whisk together flour, cornmeal, cinnamon, nutmeg, allspice, and salt.
- Add wet ingredients: Stir in grated sweet potatoes, coconut milk, sugar, vanilla, and melted coconut oil. Mix until a thick batter forms.
- Fold in raisins: Drain soaked raisins and gently fold them into the mixture.
- Transfer to baking dish: Pour the batter into a greased 9-inch round or square baking dish, smoothing the top.
- Bake low and slow: Bake at 350°F (175°C) for 1 hour and 30 minutes, or until the top is firm and golden brown.
- Cool and serve: Allow to cool completely before slicing. The pudding will firm up as it cools.
Notes
- Use full-fat coconut milk for the richest flavor and smoothest texture.
- Let the pudding rest overnight for deeper flavor and easier slicing.
- Don’t skip the cornmeal—it adds traditional Caribbean density and structure.
- Serve warm or chilled with whipped cream, coconut yogurt, or ice cream.
- To make vegan, use only coconut oil instead of butter.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert, Caribbean, Holiday Recipes
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Sweet Potato Pudding, Caribbean Dessert, Jamaican Sweet Potato Pudding, Coconut Pudding, Holiday Desserts, Gluten-Free Baking, Tropical Desserts