Why You’ll Love This Recipe
This pudding is a delightful combination of sweet, creamy, and spiced flavors. The natural sweetness of the mashed sweet potatoes, combined with the richness of coconut milk, creates a smooth and satisfying texture. The rum-soaked raisins add a subtle depth of flavor, while the warming spices like ginger enhance the overall comforting taste. It’s a simple, yet utterly delicious dessert that will evoke fond memories of family holidays and gatherings. Plus, it’s easy to make and perfect for sharing!
Ingredients
• 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
• 1 cup coconut milk
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup raisins (soaked in rum for at least 30 minutes)
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the sweet potatoes: Peel and boil the sweet potatoes until tender. Mash them thoroughly until smooth, then set them aside to cool slightly.
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a baking dish (about 9×9 inches) with butter or non-stick spray.
- Mix the ingredients: In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, flour, melted butter, vanilla extract, and ground ginger. Mix until well-combined and smooth.
- Add the raisins: Stir in the rum-soaked raisins (and any remaining rum), ensuring they are evenly distributed throughout the batter.
- Bake the pudding: Pour the mixture into the prepared baking dish and spread it evenly. Bake for 45-50 minutes, or until the pudding is firm and golden brown on top.
- Cool and serve: Allow the pudding to cool for about 10-15 minutes before slicing. Serve warm, and enjoy this comforting treat!
Servings and Timing
- Servings: 8-10 servings
- Prep time: 15 minutes
- Cook time: 45-50 minutes
- Total time: 1 hour
Variations
- Nutty addition: Add chopped nuts like walnuts or pecans to the batter for an added crunch and flavor.
- Spices: If you like a stronger spice flavor, you can add cinnamon or allspice along with the ginger to give the pudding a more complex taste.
- Vegan version: To make this dish vegan, substitute the butter with coconut oil or another plant-based oil, and replace the coconut milk with a dairy-free alternative.
- Dried fruit: In place of the raisins, you can use other dried fruits like currants or dried cranberries for a different twist.
Storage/Reheating
- Storage: Leftover pudding can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This pudding can be frozen for up to 2-3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before reheating.
- Reheating: To reheat, simply warm individual servings in the microwave for 20-30 seconds, or reheat the entire dish in the oven at 350°F for 10-15 minutes.
FAQs
1. Can I use regular milk instead of coconut milk?
While coconut milk adds a distinct flavor, you can substitute regular milk or any dairy-free milk if you prefer. However, the flavor will be slightly different.
2. Can I omit the rum-soaked raisins?
Yes! If you prefer, you can leave out the raisins or substitute them with other dried fruits like cranberries, or you can add a handful of chopped nuts for texture.
3. Can I make this ahead of time?
Yes! This pudding can be made in advance and stored in the fridge for a couple of days. In fact, letting it sit for a day will allow the flavors to meld together even more.
4. Can I use other sweeteners besides brown sugar?
You can use white sugar, maple syrup, or honey as a substitute, but brown sugar gives the pudding a deeper, richer flavor that complements the sweet potatoes.
5. Can I make this pudding without raisins?
Yes, you can make this pudding without raisins if you prefer a simpler flavor. Alternatively, you can add other dried fruits or even fresh fruit like chopped apples or bananas.
6. How do I know when the pudding is done?
The pudding is done when it has set and is golden brown on top. You can also insert a toothpick into the center—if it comes out clean, the pudding is ready.
7. Is this dessert gluten-free?
Yes! Since this recipe uses all-purpose flour, it is not gluten-free. However, you can substitute gluten-free flour to make it suitable for those with gluten sensitivities.
8. How can I serve this pudding?
This sweet potato pudding can be served warm or at room temperature, often with a scoop of vanilla ice cream or whipped cream on top for an extra treat.
9. Can I double the recipe?
Absolutely! If you want to make a larger batch, simply double the ingredients and bake it in a larger dish. You may need to adjust the cooking time slightly.
10. Can I add more coconut flavor to the pudding?
Yes! If you want a more pronounced coconut flavor, you can add shredded coconut to the batter or top the pudding with toasted coconut flakes before baking.
Conclusion
Jamaican Sweet Potato Pudding is a comforting dessert that’s perfect for any occasion, especially during the holidays or family gatherings. With its rich flavors of sweet potatoes, coconut milk, and rum-soaked raisins, it’s sure to transport you to a warm, nostalgic place filled with love and laughter. Whether you serve it warm or cold, this pudding will be a delightful treat that everyone will love. Enjoy!
Print
Jamaican Sweet Potato Pudding
- Total Time: 1 hour
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Jamaican Sweet Potato Pudding is a rich, comforting dessert filled with the perfect blend of mashed sweet potatoes, coconut milk, spices, and rum-soaked raisins. This easy-to-make pudding is a deliciously sweet, spiced treat, perfect for holidays, family gatherings, or anytime you want a taste of Jamaican home-cooked flavors.
Ingredients
2 cups mashed sweet potatoes (about 2 large sweet potatoes)
1 cup coconut milk
1 cup brown sugar
1/2 cup all-purpose flour
1/2 cup raisins (soaked in rum for at least 30 minutes)
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon ground ginger
Instructions
-
Prepare the sweet potatoes: Peel and boil the sweet potatoes until tender. Mash thoroughly and set aside to cool slightly.
-
Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
-
Mix the ingredients: In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, flour, melted butter, vanilla extract, and ground ginger. Mix until smooth and well-combined.
-
Add the raisins: Stir in the rum-soaked raisins and any remaining rum, ensuring even distribution throughout the batter.
-
Bake the pudding: Pour the mixture into the prepared baking dish and smooth the top. Bake for 45-50 minutes, or until the pudding is set and golden brown on top.
-
Cool and serve: Let the pudding cool for 10-15 minutes before slicing. Serve warm and enjoy!
Notes
Nutty addition: Add chopped walnuts or pecans for extra crunch and flavor.
Vegan option: Replace butter with coconut oil and use dairy-free coconut milk to make this recipe vegan.
Additional spices: Try adding cinnamon or allspice for extra warmth and flavor.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jamaican
