Sweet ‘Tater Pudding with Rum Raisins Is the Soulful Dessert I Always Come Back To

Name: Sweet 'Tater Pudding with Rum Raisins Is the Soulful Dessert I Always Come Back To
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup coconut milk; 1 cup brown sugar; 2 cups all-purpose flour; 2 cups raisins (soaked in rum for at least 30 minutes); 4 cups melted butter; 1 teaspoon vanilla extract; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 2 teaspoons nutmeg; 4 teaspoons salt; 2 cups mashed sweet potatoes

April 22, 2025

Recipes

There’s something about the smell of sweet potatoes, warm spices, and buttery richness filling the kitchen that brings me straight back to childhood. This Sweet ‘Tater Pudding with Rum Raisins isn’t just dessert—it’s comfort, tradition, and indulgence wrapped into one dish. It’s the kind of recipe that feels like home, whether you’re serving it for Sunday dinner or just because it’s been a long week and you deserve something special.

Why This Sweet Potato Pudding Hits Every Note

Sweet potato pudding has always been a staple in my family, and while there are plenty of ways to make it, this version—with rum-soaked raisins and creamy coconut milk—is hands-down my favorite. Here’s why it works so beautifully:

Coconut milk adds creaminess: It gives the pudding a silky texture with just the slightest hint of tropical flavor that pairs beautifully with sweet potatoes.
Warm spices bring depth: Ginger, cinnamon, and nutmeg turn this into a fragrant, cozy dessert that feels right for any time of year.
Rum raisins for grown-up flair: Soaking raisins in dark rum adds an irresistible bite and elevates the pudding with a subtle richness.
A no-fuss bake: This comes together in one bowl with minimal cleanup, then bakes until golden and set.

If you’re looking for a crowd-pleasing dessert that’s easy to make but feels thoughtful and nostalgic, this is the one.

Ingredients You’ll Need

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
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs

How I Make Sweet ‘Tater Pudding (Step-by-Step)

1. Prep the Oven and Pan

I start by preheating the oven to 350°F (175°C) and greasing a medium-sized baking dish. A ceramic or glass dish works best—something that holds heat evenly and looks nice on the table.

2. Cook and Mash the Sweet Potatoes

If I haven’t prepped ahead, I boil the sweet potatoes whole until they’re fork-tender—usually about 25 minutes. After letting them cool just enough to handle, I peel and mash them until smooth. I like to keep a little texture in there for a rustic feel.

3. Mix the Wet Ingredients

In a large mixing bowl, I add the mashed sweet potatoes, coconut milk, brown sugar, melted butter, and vanilla extract. I stir until everything is creamy and blended—no mixer needed, just a sturdy spoon or spatula.

4. Add the Dry Ingredients and Spices

Next, I fold in the flour, ginger, cinnamon, nutmeg, and salt. These spices are what give the pudding its warm, spiced backbone. The flour helps bind everything together while keeping it soft and tender.

5. Fold in the Eggs and Raisins

In a small bowl, I lightly beat the eggs, then gently stir them into the mixture. This helps keep the pudding light but structured. Then come the rum-soaked raisins—juicy, slightly boozy, and absolutely worth the extra step.

6. Pour and Bake

I pour the batter into the greased baking dish, smoothing the top with a spatula. It goes into the oven for about 45 to 50 minutes, or until the top is slightly golden and a toothpick inserted in the center comes out clean.

Once out of the oven, I let it rest for 10 to 15 minutes so it can settle and slice cleanly.

How I Serve This Sweet Potato Pudding

There’s no wrong way to enjoy this, but here’s how I like to serve it:

Warm with a drizzle of coconut milk: Just a spoonful over each slice adds a creamy contrast.
Topped with whipped cream or vanilla ice cream: For extra indulgence.
With black coffee or spiced chai: The bittersweet flavor balances the pudding beautifully.

It also tastes amazing at room temperature and holds up well for leftovers—if you have any.

Tips From My Kitchen

Soak the raisins early: I like to pour the rum over the raisins first thing, even the night before. The longer they soak, the better.
Make it dairy-free: This recipe already uses coconut milk, and you can easily swap the butter for coconut oil if needed.
Add some crunch: Chopped pecans or walnuts on top before baking add texture and a little nuttiness.
Double for a crowd: This recipe scales easily. Just use a larger dish and add a few minutes to the bake time.

FAQs From My Kitchen

Q: Can I use canned sweet potatoes?
A: You can in a pinch, but I always recommend fresh. The flavor is deeper and the texture is smoother.

Q: What kind of rum works best?
A: I go for dark or spiced rum—something with caramel or vanilla notes. But even light rum works if that’s what you’ve got.

Q: Can I make this ahead of time?
A: Yes! This pudding actually tastes better the next day as the flavors meld. Just reheat gently or serve at room temp.

Q: Is this more of a pudding or a cake?
A: It’s a bit of both—like a dense, custardy cake. Don’t expect it to be airy. It’s rich, moist, and sliceable.

Why You Should Bake This Sweet ‘Tater Pudding Tonight

This sweet potato pudding with raisins is one of those desserts that sneaks up on people. It’s humble, it’s simple, but it’s packed with soulful flavor and warming spices that taste like something straight from Grandma’s kitchen. I love how the coconut milk adds a silky texture, and the rum raisins give it that little grown-up twist.

Whether you’re baking for a family gathering, the holidays, or just yourself (because yes, you deserve homemade dessert on a Tuesday), this pudding always feels special. It’s a hug on a plate—and one you’ll want to come back to again and again.