Jamaican Sweet Potato Pudding is a dessert loved and enjoyed by Jamaicans young and old. Often simply called “Potato Pudding“, recipes have been handed down from generation to generation to keep the tradition alive.
Making Jamaican Sweet Potato Pudding is a cherished tradition in my family, and each time I prepare it, I feel a deep connection to my Jamaican roots. The sweet aroma, the rich flavors, and the anticipation of savoring this delightful dessert are always a delight.
First, I took the sweet potatoes, peeled them, cut them into smaller pieces, and then finely grated them into a large mixing bowl.
To the grated sweet potatoes, I added the deep, rich dark sugar, some flour, and a generous handful of raisins. The earthy sweetness of the dark sugar complements the sweet potatoes perfectly, while the raisins bring a burst of fruity goodness to the mix.
Now, it was time to create the creamy, luxurious base for the pudding. I combined coconut milk powder with water, mixing it to create a luscious liquid. This coconut milk infusion was a nod to the tropical flavors of the Caribbean and added a silky texture to the pudding mixture.
Next, I melted some margarine and added it to the bowl, allowing it to blend harmoniously with the sweet potatoes. The fragrant nutmeg, a pinch of salt, and a dusting of cinnamon powder added depth and warmth to the pudding’s flavor profile.
But the real magic happened when I introduced vanilla, rum, a squeeze of lime juice, and a touch of browning to the mixture. With everything expertly combined in the mixing bowl, I scraped the mixture into a generously greased 10-inch baking tin. The anticipation grew as I preheated the oven to 350°F (180°C), ready to create a masterpiece.
Into the oven it went, and the kitchen was soon filled with the sweet, spiced aroma of the pudding baking to perfection. The patience was well worth it, as after 1 1/2 to 1 3/4 hours, the pudding emerged golden, fragrant, and irresistible.
Jamaican Sweet Potato Pudding isn’t just a dessert; it’s a taste of my heritage, a culinary journey that connects me to my family and my roots. Serve it warm, and savor each delectable bite of this beloved sweet treat.
Peel cut and grate sweet potatoes and place in a large mixing bowl.
Add dark sugar, flour and raisins.
Combine coconut milk powder with water, mix well and add to the sweet potato mixture.
Add melted margarine,nutmeg,salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well.
Scrape mixture into a greased 10inch baking tin.
Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 - 1 3/4 hours.
Grating the sweet potatoes finely ensures they blend seamlessly into the pudding mixture, resulting in a smoother texture.
The amount of sugar in your pudding depends on your preference for sweetness. Taste the mixture before baking, and add more sugar if needed.
After mixing all the ingredients, allow the pudding mixture to rest for about 30 minutes to an hour. This resting time allows the flavors to meld and the mixture to thicken.
