Jamaican Sweet Potato Pudding Recipe (Ready in 65 Min)

If you've got sweet potatoes, allspice and raisins, you're most of the way to this Jamaican dessert: about 65 minutes of cooking across 6 steps. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for oven and pan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.

How to make it

Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt.
Stir in 1½ cups of coconut milk until a batter forms.
Fold in the raisins that were tossed in the flour.
Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center

You'll use: Oven · Pan · Large pot · Food processor

Tips & common questions

How long does Jamaican Sweet Potato Pudding take to make?

About 65 minutes from start to finish — an estimate based on the 6 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of milk?

Try any unsweetened plant milk. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Jamaican Sweet Potato Pudding vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.