How to make my version of the Jamaican Sweet Potato Pudding
Jamaican Sweet Potato Pudding is a beloved dessert, particularly during the holidays. My version takes this classic and adds a symphony of spices to perfectly complement the pudding’s natural sweetness and potato-like texture.
Sweet potatoes are a cornerstone of Caribbean cuisine, gracing tables at breakfast, lunch, dinner, and of course, dessert. While I fondly remember enjoying them boiled, fried, and in sweet potato pie, the possibilities seem endless!
Sweet Potato Pudding takes center stage on Caribbean holiday tables, but variations abound, each boasting a unique flavor profile. This delectable dish, sometimes called Pain Patate or Sweet Potato Bread, transcends borders and is a cherished part of cultural celebrations, religious feasts, and festive gatherings throughout the Caribbean.
A Caribbean Staple, Reimagined
Sweet potatoes are like culinary chameleons in the Caribbean. Boiled, fried, or mashed into delectable desserts, they grace our plates at every meal. While my childhood memories are filled with enjoying them in these simpler forms, the possibilities for this amazing root vegetable are endless!
A Symphony of Spices
My take on Sweet Potato Pudding elevates the potato’s natural sweetness with a chorus of warm spices. Cinnamon and nutmeg add a comforting depth, while a touch of rum-soaked raisins introduces a delightful complexity. The result is a pudding that’s both familiar and exciting, a true testament to the Caribbean’s vibrant culinary spirit.
The Ingredients for the Jamaican Sweet Potato Pudding:
- 2 ½ pounds sweet potatoes, peeled and grated (white flesh sweet potatoes only): The star of the show! We’ll use white-fleshed sweet potatoes for their slightly milder flavor and smooth texture that complements the other ingredients beautifully. Make sure to peel and grate them finely for even distribution throughout the pudding.
- 2 cups brown sugar: This adds rich sweetness and a touch of molasses depth to the pudding. You can substitute light brown sugar if you prefer a milder sweetness.
- 3 cups coconut milk: The creamy base of our pudding! Coconut milk adds a tropical touch and pairs wonderfully with the sweet potato and warm spices.
- 2 teaspoons vanilla extract: A splash of vanilla extract enhances the overall flavor profile, adding a subtle floral note.
- 1 ½ teaspoons ground cinnamon: Cinnamon is a classic Caribbean spice, and its warm, comforting aroma is essential in this pudding.
- ½ teaspoon grated nutmeg: Freshly grated nutmeg adds a touch of warmth and complexity to the spice blend.
- ½ teaspoon ground ginger: A hint of ginger adds a subtle peppery kick that balances the sweetness and complements the other spices.
- 3 ¾ cups all-purpose flour: This provides structure and helps the pudding bake up firm without being dense.
- ½ cup dark rum: Dark rum adds a touch of boozy richness and complexity. Feel free to adjust the amount depending on your preference.
- 1 cup raisins: These plump little jewels of sweetness add a delightful burst of flavor and texture to the pudding.
About the recipe
Making sweet potatoes can be a quick or lengthy process. The short and quick version is made with coconut milk, sweet potato, sugar, and spices. The long version is prepared with freshly grated coconut, and all of the above ingredients are added.
Most recipes will include raisins. They are either soaked in rum or not soaked. For example, in Haiti, Sweet Potato Pudding or Pain Patate is prepared with coconut milk, grated coconut, raisins, spices, extract, and rum. Soaking the raisins is not part of the process.
The Jamaican version of sweet potato pudding includes soaking the raisins in rum for a few hours. My updated version does contain rum-soaked raisins. We (islanders) are big fans of rum. (Shhhh….) My preferred choice of rum is the Haitian Rum Barbancourt. It is my preferred choice because of taste and aroma. I think it is bolder and more flavorful.
Ways sweet potatoes are used in the Caribbean
In the Caribbean, sweet potatoes are usually consumed in soups and stews, roasted, baked, pureed, boiled, and fried. They are the perfect side dish to serve with a meatless stew or a meat and vegetable stew.
With its sweet taste and potato-like texture, sweet potato pudding deserves all the right spices. I am referring to spices such as ginger, nutmeg, and cinnamon, which are religiously used in many of our baked goods.
My version of Sweet Potato Pudding has a slightly different texture. I coarsely grated the sweet potatoes to create a bit of a crunch.
More Than Just a Holiday Treat
While Sweet Potato Pudding is a star on Caribbean holiday tables, its charm extends far beyond festive occasions. Known by various names, such as Pain Patate or Sweet Potato Bread, it’s a cherished part of cultural celebrations, religious feasts, and any gathering where sweet indulgence is called for.
This recipe is just a starting point for your own sweet potato adventure. Feel free to experiment with different spices, explore the world of rum varieties, or add a touch of chopped nuts for an extra textural surprise. So, grab your favorite baking dish and get ready to embark on a delicious journey with my twist on a timeless Caribbean classic!
How to make my version of the Jamaican Sweet Potato Pudding
Equipment
- Baking pan
Ingredients
- 2 ½ pound sweet potatoes peeled and grated (white flesh sweet potatoes only)
- 2 cups of brown sugar
- 3 cups coconut milk
- 2 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon ground ginger
- 3 ¾ cups all-purpose flour
- ½ cup dark rum
- 1 cup raisins
Instructions
- Soak the Raisins: In a small bowl, combine the raisins and dark rum. Let them soak for at least 3 hours, or preferably overnight, to plump up and absorb the rum flavor.
- Grate the Sweet Potatoes: Peel the sweet potatoes and grate them finely using a box grater or food processor.
- Mix the Wet Ingredients: In a large bowl, whisk together the coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, and grated ginger until well combined.
- Combine Dry and Wet Ingredients: Add the all-purpose flour to the wet ingredients and mix gently until just incorporated. Be careful not to overmix, as this can make the pudding tough.
- Fold in the Raisins: Gently fold in the rum-soaked raisins with a spoon, ensuring they are evenly distributed throughout the batter.
- Bake the Pudding: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 or 10-inch round baking pan. Pour the pudding batter into the prepared pan and bake for 2 hours, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the pudding cool slightly in the pan before transferring it to a wire rack to cool completely. Serve warm or at room temperature, and enjoy a delicious slice of Caribbean comfort!
Notes
- For a richer flavor, you can substitute half of the white sugar with brown sugar.
- If you don’t have dark rum, you can use amber rum or light rum, but keep in mind the flavor profile will be slightly different.
- Feel free to experiment with different spices! A pinch of allspice or cloves can add a unique twist.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on November 29, 2016. Revised and updated.
hi
please can you supply the nutrition information
Hi there! Thank you for your patience. We have been updating the recipes on the website and we appreciate your patience as it may take us a while. The recipe has been updated with the nutrition facts. :)
I used gluten free flour so found my cake more dense but still very good! There was so much batter I made it in a 9×12 pan (lasagna pan) and it did take the full 2 hours to bake.