JAMAICAN SWEET POTATO PUDDING | rich, oven-baked Caribbean dessert | The Seasoned Skillet

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk lowers calories while adding a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness and is dairy-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers natural sweetness with a unique flavor.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty taste.

Preheat oven to 350°F (177°C) and grease a 9-inch springform or cake pan.

Carefully peel then grate the sweet potatoes, yellow yam and ginger using the medium side of a large grater; then set aside.

In a large mixing bowl, combine the coconut milk, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, and the liquid from the raisins (if using). Whisk together until combined with no lumps.

Add the grated sweet potato, yam and ginger to the liquid ingredients and mix until combined. If you want a smoother texture use an immersion blender (or regular blender) to blend to desired consistency. Sift the flour into the mixture and mix until incorporated. Lightly dust the raisins with 1 tbsp of flour, then gently fold into the pudding mixture (if using).

Pour the mixture into the prepared pan and bake in preheated oven for 1 hour. Remove from oven after 1 hour of baking, add the custard topping, and then continue to bake for another 45 minutes to an hour.

Remove from oven, allow to completely cool, then remove from pan, slice and enjoy!

Whisk together all the ingredients for the custard (soft top), in a small bowl until all combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens