Jamaican Sweet Potato Pudding Recipe
Hell a top, Hell a bottom, Hallelujah in the middle! This is a Jamaican riddle and most people know that the answer is a delicious sweet potato pudding. Similar to Cornmeal Pudding, it is best liked when the top, called a ‘sof pon top’, is softer than the rest of the pudding.
Many of you, including Wendy in the Bahamas and Robin recently, have been requesting this recipe. To be honest, I have had to make several puddings to create the perfect recipe for you. In trying to make the transition to modern times by using a food processor, I had a few rough starts.
I love making Sweet Potato Pudding, but back when my kids were young I’d have to grate the potatoes by hand! So, needless to say, I didn’t make it often. Today grating the potatoes with a food processor has taken it from labour intensive to easy peasy! However, it’s important to get the right grated texture and not over-process the potatoes.
Once the potatoes are peeled and grated, it’s just a matter of combining all the ingredients in a bowl and pouring the mixture into a greased pan to be baked. This recipe calls for tropical red-skin sweet potatoes, also called Batata. These potatoes are white inside and are not the same as the orange sweet potatoes (or yams, as they are also called in the U.S.) that are sold in most places.
Raisins and rum are optional in this recipe, but I personally prefer including both in my pudding. The raisins add an extra bit of sweetness and texture and the rum adds an island kick! In my estimation, Sweet Potato Pudding is as good, if not better, the next day as it is warm from the oven. Enjoy!
1 1/2 lbs tropical Sweet Potato, grated
1 cup Brown Sugar, packed
1 cup Flour
1/2 cup Cornmeal
2 cups Coconut Milk
1/2 cup Raisins (optional)
1 Tbsp Cinnamon
1 tsp ground Ginger
1/2 tsp Nutmeg
1/2 tsp Allspice
1 tsp Salt (or to taste)
1 Tbsp melted Unsalted Butter
2 tsp Vanilla Extract
2 Tbsp Rum
Preheat oven to 350F
Bake at 350F oven for about 1 to 1 1/2 hours or until knife inserted into center comes out “clean”. When it’s baked the top will still be soft, but under the surface it should feel firm when the knife is inserted.
Slice and serve from the baking pan, especially when warm.