Sweet Potato Pudding is a Jamaican favorite for any time of the day.
Ingredients:
- 2 pounds sweet potato
- 1 cup flour
- 2 cups coconut milk
- 1 1/2 cups dried fruits
- 2 teaspoons vanilla
- 1 1/2 teaspoon grated nutmeg
- 1 teaspoon mixed spice
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon margarine
Preparation:
- Wash and pare off the skin of the potatoes
- Wash again then grate
- Grate coconut, add water and squeeze juice through a strainer
- Blend flour, mixed spice (raisins etc) ,salt, and nutmeg.
- Combine this mixture with the grated potatoes and mix well
- Add sugar, fruits and coconut milk. Mix well.
- Grease pan, pour in batter, bake at 350 degrees F for 40-60 minutes or until done
29 Comments
I made this sweet potato pudding recipe and it tasted real good. The only thing is that I would have added a bit more sugar to it, but the spices blended together so well
What is mixed spice .name please
Hi, it is a mixture of various spices used in baking.
It comes in different brands (Eve, Island Spice etc.) or you can make your own, see ingredients below.
1 tsp. ground cinnamon
1 tsp. ground pimento
1 tsp. grated nutmeg
1 tsp. ground anise
1 tsp. ground cloves
1 tsp. ground ginger
Blend all spices together.
Mix Spice is Allspice and sells in U.S.
No hun. Allspice is pimento seeds
You are correct. All spice is pimento and Mixed spice is a blend of spices.
Allspice sounds like it is a mixture of spices so sometimes people mistake it for mixed spice, but they are not the same. Allspice is a single spice.
“Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento,[a] is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.” (https://en.wikipedia.org/wiki/Allspice)
If you want it to taste better use nutmeg
Yes
My mom use to make this pudding when I was a little girl. She never put any kind of fruit in hers. She only used the grated sweet potatoes. Will the other the amount of the other ingredients change if the other fruits were omitted?
Thanks,
Rose Smith
Approximately how much sweet potato do you use for this recipe?
2 pounds
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thanks for the recipe , funny thing is I know how to make it but forgot a few things but your recipe brought it back only difference is that I add a lil more stuff like yam, cornmeal and almond extract to see how’s it turns out see if it will taste like my nana
What size baking container is used?
A 9-inch round cake tin works fine.
My Grandma from Anguilla made it with black pepper and did a long slow cook. Is this something different or the same. I remember the edges were crispy. It was delicious. I didn’t know about this spice mix. I am excited to try it, praying it smells and taste as I remember my Grandma’s.
My Grandma from Anguilla made it with black pepper and did a long slow cook. I thought it had carrots and coconut as well. Is this something different or the same? I remember the edges were crispy. It was sweet and delicious. I didn’t know about this spice mix but I am excited to try it, praying it smells and taste as I remember my Grandma’s.
What substitute can i use instead of coconut milk?
Can i use ginger?
How long does it take to bake?
Bake at 350 degrees F for 40-60 minutes or until done
Thank you for this recipe
I used it twice before
And I have two in the oven right now
Just tweaked it a little in terms of doubling the amount, adding some slush on top and using some rose water
Bless up
How do I achieve the slush/soft top.
How many servings is this??
Can serve 10 using a 9-inch round pudding/cake tin.
[…] Sweet potato pudding – Quite surprised by how sweet and delicious this was. 9/10. Recipe here […]
I’ve used this recipe a few times and I love it! Because I use less sugar, I have to remember to decrease the nutmeg. Otherwise, the amount of nutmeg it calls for, leaves a slight bitter aftertaste.
Hi there, I remember when my late Gma used to make this she’d use sweet potatoes that the skin was purple/dark pink in colour n the potatoe was a cool yellow.
The sweet potatoes available where I live are more red and orange in colour. Can I still use these types for this recipe ?
How many servings do you get from making this ???