Imagine biting into a decadent slice of tender sweet potato pudding infused with coconut milk and warm spices such as nutmeg and cinnamon. The alluring aroma wafting through the air is a feast for the senses and a culinary delight.
Jamaican sweet potato pudding is a renowned traditional dessert with roots reaching back to the island’s rich cultural heritage.

This pudding is also traditionally referred to as ‘Hell a top, Hell a bottom, Hallelujah in the middle!’ as we cooked it in a Dutch pot with coal both underneath and on top of the pot.

WHAT IS THE DIFFERENCE BETWEEN JAMAICAN SWEET POTATO AND NORTH AMERICAN SWEET POTATO?

Jamaican sweet potato has a red or purple skin with white or yellowish flesh. It is sweeter, starchier, and denser. North American sweet potato is orange or brown with orange flesh. It is also on the softer side. Using the latter would create a different taste and texture from the traditional Jamaican sweet potato pudding.

Jamaican Sweet Potato Pudding-MoveYuhHand

INGREDIENTS NEEDED FOR JAMAICAN SWEET POTATO PUDDING

1. Flour

2. Margarine/Butter

3. Cinnamon

4. Demerara Brown Sugar

5. Pure Vanilla

6. Salt

7. Jamaican Sweet Potato – You can also use Caribbean sweet potato.

8. Rose Water – You can also find Rose Water in a West Indian or Caribbean grocery store.

9. Coconut Milk

10. Ginger Powder – You can also do a mixture of ginger powder and grated ginger. If using grated ginger, use 1/2 tbsp and 1 tsp ginger powder. You can use more if you like a strong taste of ginger.

11. Almond Extract

12. Nutmeg

13. Cocoyam – This is also referred to as Taro. You can also substitute with dasheen, eddoes, or white yam.

14. Mixed Spice – This is similar to pumpkin spice. You can also find mixed spice in the West Indian or Caribbean grocery store.

HOW TO MAKE JAMAICAN SWEET POTATO PUDDING

1. Grate your sweet potatoes and cocoyam using the fine side of the grater.

2. Add in the melted margarine, rosewater, almond extract, vanilla extract, coconut milk, and brown sugar. Mix until combined.

3. In the same bowl, sift your flour, mixed spice, nutmeg, cinnamon, ginger, and salt. Mix until well combined.

4. Add your mixture to a greased and lined 9″ springform baking pan. Ensure to tap the pan to remove any air bubbles.

5. Cover with foil and bake at 350℉ for 1 hour and 30 minutes.

6. Custard Topping – Mix coconut milk, brown sugar, cinnamon, vanilla, and mixed spice.

7. Remove the pudding from the oven. Pour half the topping on your pudding and bake for 1 hour.

8. Pour the remaining mixture and bake for another 45 minutes.

9. Cool completely in the pan before removing.

DIFFERENT BAKE TIMES

If you want a shorter bake time, there are two other methods you can follow. For the first method, you would bake for 1 hour and 20 mins without the foil on top, then add all your topping and then bake for another 40 mins. This method results in a slightly firmer pudding.

The second method results in a slightly softer pudding than either of the first two methods. Bake for 1 hour uncovered, add 1/2 your topping and bake for 30 mins covered with foil. Remove the foil, add your remaining topping and bake another 30-40 mins uncovered. If your oven is not levelled, then you want to check the topping is in the center of the pudding in the last ten mins and spread it evenly if it is not before finish baking.

STORAGE TIPS

The pudding will keep in the fridge for up to 1 week. The custard topping won’t remain the same when it is in the fridge, so enjoy it after it has cooled before storing.

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