Jamaican Sweet Potato Pudding
personRecipeLibrary
Jamaican Dessert recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicJamaican speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53344.
Provider record: TheMealDB meal 53344 · updated 2025-12-03 19:05:31
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 2 Lbs Sweet Potatoes
- 1 1/2 cup Coconut Milk
- 1 1/2 cup Brown Sugar
- 1/2 cup All purpose flour
- 1 tablespoon Vanilla Extract
- 1 teaspoon Allspice
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
- 1/2 cup Raisins
- 3/4 cup Coconut Milk
- 1 tablespoon Brown Sugar
- 1/8 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
Video
YouTubeDirections
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper. Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside. In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour. Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center