Grandma’s Jamaican Sweet Potato Pudding
There is just something about Jamaican Sweet Potato Pudding that makes it simply irresistible! Because once you’ve tried it you just can’t enough. For many Jamaicans, sweet potato pudding “ah di boss!” when compared to other puddings.Jamaican sweet potato pudding or sweet potato ‘pone’ is a traditional dessert that uses simple ingredients but takes expertise to get an authentic homemade flavour and tantalizing texture. I’ve known many pudding-lovers who’ve travelled far and wide just to get their hands on a slice of this mouth-watering dessert. But, if you’ve ever faced that problem, search no more. Because today, you’ll get to enjoy the whole ‘pudding pan’ by learning how to make sweet potato pudding yourself. My ‘no-fuss’ recipe, will teach you how to easily bake this appetizing Jamaican favourite, that’s smooth in texture and rich in flavour!
The Sweetest Memories
One of my sweetest memories of growing up in Jamaica was family trips to my grandmother’s house in August Town. For me, my Grandma’s house is like ‘foodie heaven’, because everything she cooked tasted great. On weekend trips, we all looked forward to grandma’s mouth-watering Saturday soup or Sunday dinner. I can vividly remember the feeling of joy every dinnertime at Grandma’s. But when Grandma baked her famous sweet potato pudding, the feeling was even sweeter. Nothing could beat a nice warm slice of grandma’s sweet potato pudding on a Saturday or Sunday evening. Her small kitchen would be full of pudding lovers, with their sheets of foil paper in hand. This was because we all had to get our extra share of pudding to take home and enjoy. For me, getting a slice of pudding from one of the corners of the pudding pan (where the edges were dark and crispy) was divine. Because everybody knows when it comes to puddings – ah di sweetest part dat! (That’s the sweetest part!).
The Proof is in the Pudding!
Grandma Ma Pum’s sweet potato pudding was the best. Her pudding was steamed on a wood-fire and filled with the most delicious flavours of sweet potatoes, coconut milk and spices. But that traditional way of baking sweet potato pudding was long and tedious. In order to make this recipe easier, I’ve developed one that eliminates the ‘grating’ step, which our Jamaican old-timers prefer. As a result, you can bake and enjoy your sweet potato pudding in a shorter time. My recipe also gives you the steps to make the soft topping or ‘custard’ for your sweet potato pudding, which most people enjoy. After many years of developing this recipe, I’m happy to finally share it with you. Let’s get started on this easy and delicious Jamaican Sweet Potato Pudding recipe, lovingly inspired by my Grandma ‘Ma Pum’. Happy Baking!
Grandma's Jamaican Sweet Potato Pudding Recipe
- 2 ½ lbs Jamaican sweet potato (purple skin) (gives you 8 - 10 cups chopped potatoes) Use the purple skin potatoes or purple skin yam that is 'white' when you cut into it. Do not use the orange flesh potatoes for this recipe.
- 2 cups coconut milk for blending
- 1¼ cup brown sugar
- 3 tbsp vanilla
- 1 tbsp almond essence
- 1 tbsp mixed spice liquid
- 1 tbsp rum
- ¼ cup shredded coconut/coconut flakes unsweetened, optional
Dry Ingredients (combine in a separate bowl)
- 2 cups flour all-purpose
- 1 tsp baking powder
- ½ cup cornmeal finely ground
- 1 tbsp corn starch
- 1 tsp salt to taste
- 1 tbsp ginger powder
- 2 tsp ground nutmeg
- ¼ cup raisins optional
- ½ cup thick coconut milk
- 2 tsp brown sugar
- ¼ tsp salt
- ¼ tsp ginger powder
- 2 tsp vanilla
- 1 tsp mixed spice
- ½ tsp cinnamon
- ½ tsp melted butter
- Peel and wash the sweet potatoes.
- Cut the sweet potatoes into small (1 inch) pieces and set aside.
- Preheat the oven to 350˚ F.
- Grease a 9-inch round baking tin and set aside.
- Add 4 - 5 cups of the chopped potatoes to a blender with 1 cup of coconut milk.
- Blend the sweet potatoes on high until smooth, then pour it into a large mixing bowl. Follow this technique to blend the chopped potatoes: Blend the mixture for 5 seconds, stop, then stir it completely before blending for another 5 seconds. Blend and stir a few times more until the mixture is smooth. (the blended potatoes should have a thick, lumpy consistency).
- Blend the remaining chopped potatoes with 1 cup coconut milk then add it to the large mixing bowl.
- Add the sugar, vanilla, almond essence, rum, and liquid mixed spice to the bowl of blended potatoes then combine well. If you have powdered mixed spice, add it to the flour mixture in the step below.
- In a separate bowl, combine the flour and other dry ingredients then whisk together.
- Use a large spoon to fold the dry ingredients into the blended sweet potatoes, then mix well until there is no trace of the flour.
- Add the coconut flakes and mix well.
- Toss the raisins in a small bowl of flour then sieve off the excess flour. Drop the raisins evenly into the batter then stir the batter lightly until there are no raisins visible.
- Pour the mixture into the greased baking tin, place it on a rack in the center of the oven and bake for 2 hours 20 mins.
- Prepare the custard mixture in a small bowl and set aside.
- After 2 hours 20 minutes, remove the pudding from the oven and use a knife to test the center of the pudding for doneness. When the center of the pudding is relatively firm and the knife comes out mostly clean, the pudding is ready for the custard.
- If the center of the pudding is still soft, allow the pudding to bake for another 20 - 30 minutes, then test it again.
- When the pudding is firm in the center, pour the custard mix on top. Use the back of a spoon to evenly spread the custard over the entire surface of the pudding.
- Return the pudding to the oven and bake for a further 10 minutes.
- Remove the pudding from the oven and let it rest on the countertop uncovered for at least 4 hours to cool (you may cover the pudding with a dishcloth which allows the steam to escape). The pudding must cool completely so that it's firm enough to slice. If you can resist the delicious smell, let the pudding rest overnight in the refrigerator before slicing it. ***I find that sweet potato pudding has the best flavour and texture 1 - 2 days after baking. Please note: As soon as the sweet potato pudding cools, refrigerate it, and keep it refrigerated to enjoy your pudding for longer.
- When the pudding cools, enjoy it on its own or with a scoop of your favourite ice cream.
- Bless up, slice, serve and enjoy it!
- Thanks for trying my recipe! Please remember to come back and leave me a 5-STAR rating & review to show your support and provide feedback 🙂 Nuff Love & Blessings!!
*Please note that this page may contain Amazon affiliate links (highlighted links to products on Amazon). I get a small commission each time you purchase through my Amazon links, at no extra cost to you. Thanks in advance for making all your Amazon purchases through my product links..
37 thoughts on “Grandma’s Jamaican Sweet Potato Pudding Recipe”
Girl! Your recipe was well received! Pudding was excellent & I love the fact that the grating of the potatoes was eliminated 👍👏 💯
Yeaaaa!! Thank you for your feedback my dear. I had to share an easier way to prepare Jamaican Sweet Potato Pudding. No ‘chip-up’ finger ‘roun here!! lol Bless up 🙂
Do you have a fruit cake recipe?
Hi P, thanks for asking! That’s a recipe that may be in one of my e-cookbooks.🥰😋
Thanks the recipe and the information provided. My pudding came out perfect.
Actually I didn’t used the baking pan but opt for the traditional Dutch pot.
I am thrilled with the outcome.
Best recipe I’ve tried so far. I’m old fashioned, I still grate my potatoes😃
Grandma’s Jamaican Sweet Potato Pudding
No rating because I haven’t made it yet. But it sounds wonderful!
You refer to “mixed spice” in two parts of the ingredients. What is “mixed spice” since you list others like ginger and nutmeg?
Can’t wait to make this!
Hi Nikki, I’m excited for you to try my Jamaican Sweet Potato Pudding recipe! Mixed spice is simply a mix of spices used mainly for baking. Various brands of ‘Mixed spice’ is found in West Indian stores in the baking aisle. It can be in liquid or powdered form. Hope this helps!
Tried this for Xmas and it was really really nice! Everyone really enjoyed it. Thank you for sharing!
Hey Emma, Happy New Year to you and yours 🙂 Congrats on your successful sweet potato pudding!! I’m sure your family will always remember the love, time and effort you put into giving them this sweet Christmas treat. Thanks for your 5-star rating. I’d love for you to try more of my recipes and let me know what you think. Bless up!
Thank you for sharing your recipe, this pudding is the BOOM!! I never made sweet potato pudding before so I had no idea it had all those ingredients.
The directions for this recipe is very straight forward and easy to follow. I love no grating, how moist it is and to top the list, it’s not loaded with sugar. Without a doubt this is the best sweet potato pudding I’ve had.
Heyyy Jackie! I wish I could give you a BIG hug :))) You are so sweet and kind! I deeply appreciate your detailed review and your 5-Star rating. It’s lovely to hear how well my sweet potato pudding recipe worked for you and how much you love it. I’m almost in tears…really happy to know it was your first time trying this recipe and that it was a huge success. Congrats on a job well done. Nuff Love & Blessings! xox
Awesome recipe, thanks so much. My pudding was excellent, I changed a couple of things due to what was in my cupboard, so I used whole wheat flour and rum cream instead. The pudding was still great!!!
Thanks & you’re welcome Bethune 🙂 I love your creativity! It’s great that you put your own twist on the recipe. Glad you enjoyed it and gave me this lovely review and 5-Star rating. Really appreciate it. Bless up!
Thank you for this!! I have been wanting to replicate my aunt’s delicious sweet potato pudding but extracting the ‘recipe’ from her brain has been challenging! (“Use some potato and add some coconut…”… very non-precise). Your recipe was exactly what I was looking for; very traditional and DELICIOUS!!! My only modification was adding some more shredded coconut.
Ohhh my goodness Julie!! You’re welcome and thank YOU so much for your review and 5-star rating. I’m overjoyed that my sweet potato pudding recipe gave you the authentic taste you had been searching for. Sweet Potato pudding is such a special recipe because of the beautiful nostalgia that it evokes. Your story is so touching because you’re the kind of person I had in mind when creating this recipe…someone who wants to enjoy the delicious meals they grew up on that made them happy. I can tell your aunt (bless her heart), is an awesome baker that doesn’t rely on measurements just like my grandma lol. Please give her a hug for trying to help :))) Love & blessings!
WOW!!! This recipe was the BOOM!! I love sweet potato pudding, so this is my first time trying to bake it. “THUMBS UP” for no grating; low sugar, and it was very moist – this is the real deal. My family is really enjoying my first baked traditional treat – Jamaican Sweet Potato Pudding. Thanks for sharing your recipe.
lol THANKS sooo much Sonia!! You sound super excited and I love it! Proud of you for taking on this recipe, and congrats on a job well done on your very first try. I truly appreciate you coming back to leave your review and 5-star rating. You’re a blessing!
I used this recipe to make sweet potato pudding for the first time! It was delicious!!! I made a few changes based on the amount I had. I used two cans of coconut milk because I had three sweet potatoes that yielded about 9 cups cubed potatoes, and using two cups of milk to that seemed to little for my Ninja blender. I increased the amount of sugar and spice ingredients since my liquid product was much more because of the extra coconut milk. I kept the flour and cornmeal the same. Also, I have a convection oven so the pudding cooked much faster than 2.5hrs. I only baked for 1hr 45mins and it produced a dried fully cooked product before the custard was added. So I doubled the custard to add moisture and baked for another 10 mins. So in total, my baking time was 2hrs. Next time I’ll bake for 1-1.5hrs. I received rave reviews on my sweet potato pudding! I was nervous about the changes I made to the recipe but it turned out fine. Everyone enjoyed it!
Wowww Racquel, I’m impressed, congrats!! Really love how you tweaked the recipe to suit you and made it a success!! You made my day 🙂 I’m proud that you overcame your nerves and created a masterpiece, and I’m sure your review will help others who may be in a similar position. Thanks so much for your support by taking the time to leave this detailed review and 5-Star rating. Love & Blessings, every time!! <3 xox :))
At what point of the recipe do you mix in the shredded coconut or coconut flakes
Hi Amoie, thank you for your comment. I’ve edited the method to make it more clear to add the coconut flakes after all the other the dry ingredients are added. I know you’ll love this recipe, try it and let me know how it works for you.
Grandma’s Jamaican Sweet Potato Pudding
I tried the recipe and it was good.. it look delicious.. it tastes delicious…. it is one of the best so far…. thank you very much…10 stars
Awwww! Joedian, thank you so so much. Your 10 STAR review (lol) made me so emotional. Congrats on a job well done in recreating this Sweet Potato Pudding Recipe, which is near and dear to my heart. Happy you enjoyed it 🙂 Bless up!
Very good recipe…i have tried it a few times and currently has some in the oven now. Bless up yourself girl!
Bless up Sheca! 🙂 Love & appreciate you for leaving this 5-Star rating and review. I’m really happy you enjoy using my Jamaican sweet potato pudding recipe and hope you try some others. I would recommend my Jamaican Banana fritters recipe (which is one of my favourites snacks) or my Cornmeal Porridge recipe. No matter what you try next, come back and tell me how they worked out for you. xoxo
My family and I LOVE Jamaican sweet potato pudding but now with two babies under two years old, the traditional method of grating the sweet potatoes has made us resort to purchasing the pudding which often leaves us unsatisfied.
Recently, we couldn’t shake our craving for the pudding, so my mother-in-law, who is Nigerian, mentioned blending the sweet potatoes (which to me seemed like a silly thought at the time as in my mind, it wasn’t the Jamaican thing to do). After doing a Google search for “Jamaican sweet potato pudding with blended potatoes,” Roxy’s recipe was the first that was listed. After reading the recipe, without even checking the Author, I decided against it but still we couldn’t shake our craving and there was no time nor motivation to grate the potatoes.
Later that same evening, I pulled the recipe again and saw that it was from Roxy, who I not only follow on Instagram but someone I consider an authority on Jamaican recipes. Without hesitation, we decided to precisely follow Roxy’s recipe – even the custard portion – and this recipe did not disappoint! Not only was the recipe easy to understand and follow but within a few short hours, we (only 3 adults) devoured the two puddings!
My husband has now requested that we only use this recipe going forward and that I bake more puddings this coming weekend for friends.
Roxy, THANK YOU for sharing your Grandma’s recipe with us. We’re forever indebted to you for making our favourite treat even more delicious and easier for us to enjoy!
My Dear Diandra 🙂 I’ve read your review multiple times and each time, I’m overwhelmed, deeply grateful and blessed by it. Thank you so much for taking the time to express how you discovered my recipe and how much you and your family loved it. It’s feedback like this that motivates me to continue creating and sharing recipes that bring me joy so others can experience them too. Sending you and your family lots of love and blessings and hope to meet you one day soon. Stay safe!
I wish I could give more stars. Sweet potato pudding is my favourite. I made my very first pudding last week and it was a hit! My father use to make this every Sunday back in Jamaica and I said I’m not grating nothing I likes my nails and knuckles. Cut piece and I got his seal of approval first try and he said I got it right. Didn’t have enough potatoes so I added some eddoes and bwoyyy! LOL
Roxy thank you soooo much for sharing this recipe!!!
Samantha, you made me laugh! Saving my nails and knuckles were the main reasons this recipe was created lol. You’re very welcome my dear.
Thank YOU – for being sweet enough to come back to share how happy you and your dad are with my recipe. I truly appreciate your 5-star rating and review which shows your kind support. It’s awesome that you made this sweet potato pudding recipe your own, and was able to continue this beautiful tradition with your father. Lots of Love & Blessings!!
Hi Roxy. Your recipe was awesome. I used purple sweet potatoes that I grew myself because they are very similar in taste and texture to the Jamaican sweet potatoes except that the flesh is a very dark purple. I added a bit more mixed spice to mine and want exact with my measurements but the pudding was amazing! Might be the best sweet potato pudding I’ve ever had. If you don’t mind, I’ll share a link to this video in my next YouTube video regarding purple sweet potatoes.
Backyard Farmer Pat
Thanks so much for your 5-Star rating and review!! I’m super happy that your Sweet Potato Pudding came out well :))) It’s lovely that you grow sweet potatoes yourself, kudos to you. I agree that purple sweet potatoes are a fantastic alternative to Jamaican sweet potatoes. Adding more mixed spice is a great touch (we have that in common….I looove spice! lol) Please feel free to share my link to your next YouTube video, thanks in advance for the feature. I’ll go check out your channel and subscribe. I’m excited to watch your content! All the very best and Bless Up every time!
This is by far the most delicious potato pudding I have ever made, thank you so much for sharing this recipe.
Roxy, Roxy, Roxy! You’re my new best friend 🤗 I made my very first sweet potato pudding today, and it was amazing!!! My American husband can’t stop eating it 🙂 I grew up eating this pudding but I’ve never thought about making it. I just didn’t think I could, as I am not a baker. I use to watch my mom bake it on our wooden stove in Jamaica, and it was just heavenly! Then I migrated to the States and forgot all about my roots (sadly), but thanks to you, that will be no more. Thank you so very very much for taking the time to share this delicious, mouth watering recipe with us, and for making it so straightforward and easy. It actually took 1 hour and 20 mins, not sure why that was, but it was perfect. I can’t thank you enough 🙏 Happy and safe holidays to you and your family. Smooches 😘
Hi Roxy, I have been making sweet potato pudding for a while now and I loooooved your recipe, the flavors stood out. Everyone that had a piece, loved it. Thanks
Tried the recipe. It was delicious. will be using it from now on. Thanks for sharing your idea
Girlfriend, this recipe is a knockout.
I made it for Sabbath dessert and it was good. I grated my coconut and sweet potatoes by hand ( I like doing it the traditional way). Left out the raisins and for the topping I used only molasses and coconut milk. I had to cut down on the sugar content because I’m diabetic and still it came out really good.
Thanks for sharing grandma’s recipe