Jamaican Sweet Potato Pudding

By Jason Griffith

Recipe Summary

• Recipe Name: Jamaican Sweet Potato Pudding
• Description: A rich, warmly spiced baked dessert made with sweet potato, coconut milk, and classic Caribbean flavor, with a soft, dense texture that makes every bite feel comforting and satisfying.
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: Jamaican

Introduction

Some desserts are light and airy, and then there are the ones that feel deep, hearty, and rooted in tradition. Jamaican Sweet Potato Pudding falls firmly into that second category. It is rich, dense, fragrant with warm spices, and packed with the natural sweetness of sweet potato and creamy coconut. This is the kind of dessert that feels like comfort from the very first bite.

What makes it especially memorable is its texture. It is not fluffy like cake or silky like custard. Instead, it has a soft, almost pudding-like interior with enough structure to slice, which gives it a character all its own. It is the kind of baked dessert that feels homey and special at the same time, perfect for family gatherings, holiday tables, or any moment when you want to make something with a little more soul.

Why I Love This Recipe

I love this recipe because it delivers big flavor without relying on anything flashy. Sweet potato brings earthy sweetness, coconut adds richness, and the spices tie everything together in a way that feels warm and familiar. It is the kind of dessert that tastes like it has a story behind it, and those are often the recipes I come back to the most.

Another reason I keep thinking about desserts like this is that they feel satisfying in a different way than frosted cakes or chilled pies. Jamaican Sweet Potato Pudding is humble, comforting, and deeply flavorful. If you enjoy classic desserts that bring plenty of nostalgia to the table, This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd is another recipe worth saving.

Ingredients

• 2 pounds sweet potatoes, peeled and grated
• 1 cup coconut milk
• 1/2 cup evaporated milk
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup raisins, optional

Swaps and Notes

Freshly grated sweet potato gives the pudding its best texture, so it is worth the extra effort if you can manage it. The shreds soften as the pudding bakes, creating that signature dense and tender consistency. Orange-fleshed sweet potatoes work beautifully here because they bring both sweetness and moisture.

Coconut milk is one of the defining flavors in this dessert, so I would not skip it. You can adjust the sweetness slightly depending on your taste, but the balance of sugar, spice, and coconut is what gives this pudding its comforting depth. Raisins are optional, though they do add little bursts of sweetness throughout.

Cornmeal helps create the traditional structure, so even though it is not a huge amount, it does matter. The pudding should feel substantial without becoming dry. If your mixture looks thick before baking, that is exactly what you want.

How to Make Jamaican Sweet Potato Pudding

1. Preheat your oven to 350°F and grease an 8×8-inch baking dish.
2. Peel and grate the sweet potatoes into a large mixing bowl.
3. Add the coconut milk, evaporated milk, brown sugar, granulated sugar, flour, cornmeal, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt.
4. Stir until everything is well combined and the sweet potato is evenly coated in the mixture.
5. Fold in the raisins if using.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 1 hour to 1 hour 15 minutes, or until the center is set and the top is deeply golden.
8. Let the pudding cool for at least 20 minutes before slicing.
9. Serve warm or at room temperature.

Tips for Success

Grate the sweet potatoes on the small or medium side of a box grater so they soften evenly during baking. Thick chunks will not give you the same tender texture, and they can make the final pudding feel uneven.

Do not expect a loose batter. This mixture is naturally thick, and that is exactly how it should look. Once baked, it settles into a dense, sliceable pudding with a moist interior.

Let it rest before serving. The pudding will firm up more as it cools, which makes it easier to cut and gives the flavors a little time to settle. Warm is lovely, but slightly cooled is often even better.

Serving Suggestions and Pairings

Jamaican Sweet Potato Pudding is rich enough to stand on its own, but I love serving it with a hot cup of coffee or tea when I want dessert to feel especially cozy. A small dollop of whipped cream can work nicely too, though this is one of those desserts that really does not need much dressing up.

If you are planning a dessert table, this pudding pairs beautifully with other comforting treats. These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert bring another rich, crowd-friendly option to the mix. For an easy seasonal contrast, This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat offers a softer, creamier finish.

If you like a mix of baked and no-bake sweets on the table, These Old-School No-Bake Cookies Never Fail Me—and I’ve Made Them 100 Times are a great low-effort addition. And for bite-sized dessert variety, These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form are easy to serve alongside it.

Nutritional Information Per Serving

Approximate values for 1 serving:

• Calories: 290
• Protein: 3g
• Carbohydrates: 45g
• Fat: 11g
• Saturated Fat: 7g
• Fiber: 4g
• Sugar: 24g
• Sodium: 120mg

Nutritional values can vary depending on the exact sweet potatoes, coconut milk, and sugar amounts used.

Storage and Leftover Tips

This dessert stores surprisingly well, which makes it a great make-ahead option for gatherings or holiday meals. Once cooled, cover it tightly and refrigerate for up to 4 days. The texture stays dense and moist, and some people even think the flavor gets better after a day in the fridge.

To reheat, warm individual slices in the microwave or place the baking dish in a low oven until heated through. It can also be enjoyed cold or at room temperature, depending on your preference. If you want to make it ahead for guests, bake it the day before and gently rewarm before serving.

More Recipes You Will Love

If you enjoy comforting desserts with plenty of nostalgic appeal, This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd is a natural next recipe to try. It brings that same cozy, crowd-pleasing energy that makes old-school desserts so dependable.

For holiday baking and seasonal treats, These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert and These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form both fit beautifully into a dessert rotation. And if you want something creamy and easy to balance out the baked options, This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat plus These Old-School No-Bake Cookies Never Fail Me—and I’ve Made Them 100 Times are excellent recipes to keep handy.

Final Thoughts

Jamaican Sweet Potato Pudding is the kind of dessert that reminds you how satisfying a simple, traditional recipe can be. It is rich, warmly spiced, deeply comforting, and full of texture and flavor that feel both familiar and distinctive.

Whether you make it for a holiday meal, a weekend baking project, or just because you are craving something cozy and homemade, it is a dessert that brings real character to the table. If you make it, share your twist, leave your feedback, and follow along for more comforting recipes worth baking again and again.