Best 2 Jamaican Sweet Potato Pudding Recipes

Embark on a culinary journey to the vibrant island of Jamaica, where flavors dance in perfect harmony. Experience the rich cultural heritage through the tantalizing flavors of Jamaican Sweet Potato Pudding, a dessert that embodies the essence of the island's culinary traditions. Discover the secrets behind this delectable treat, as we unveil the perfect recipe for creating a sweet potato pudding that will delight your taste buds and transport you to the heart of Jamaica's culinary heritage.

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JAMAICAN SWEET POTATO PUDDING

Jamaican Sweet Potato Pudding image

Taken from the Enid Donaldson cookbook. 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, baked in an iron dutch pot or dutch oven with live coals in the bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and at the bottom at the same time. The delicious hallelujah is best liked when the top, called a 'sof pon top', is softer than the rest of the pudding.

Provided by CT07315

Categories Dessert

Time 1h45m

Yield 1 pudding, 12 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs sweet potatoes, grated
1/4 lb yam, grated
1/2 cup flour
1/4 lb raisins
1 teaspoon baking powder
6 ounces evaporated milk (half tin)
5 cups coconut milk (2 coconuts)
1 cup brown sugar
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup sherry wine
1/4 cup rum
1 ounce butter (melted)

Steps:

1. Preheat oven to 350°F
2. Mix grated potato, yam, flour, raisins and baking powder.
3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
4. Pour milk mixture into potato mixture and beat until smooth.
5. Pour into a greased 9-inch pan.
6. Rest mixture about half hour.
7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.

JAMAICAN SWEET POTATO PUDDING

Jamaican Sweet Potato Pudding image

There are two secrets to this silky, not-too-sweet pudding, a Jamaican holiday staple from Hazel Craig, the mother of the pastry chef Jessica Craig: Freshly grated nutmeg provides the warm, toasty flavor and batatas (white-fleshed sweet potatoes) give the dish its dense, starchy texture. The combination of sweet potato and coconut is decadent, but not overly so - like a poundcake merged with a cheesecake.

Provided by Priya Krishna

Categories custards and puddings, dessert

Time 1h45m

Yield 20 servings

Number Of Ingredients 9

Ingredients

Softened butter or cooking spray, for greasing the pan
2 1/4 pounds/1 kilogram mix of batatas (white sweet potatoes) and yellow Jamaican yams or other yams
1 2/3 cups fresh coconut milk or 1 can (14 ounces) unsweetened coconut milk
2 cups raisins/290 grams (optional)
2 cups/400 grams granulated sugar
1 cup/130 grams all-purpose flour
2 teaspoons freshly grated nutmeg
2 teaspoons vanilla extract
1 teaspoon kosher salt

Steps:

Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.
Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1 1/3 cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.
If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.
Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.
Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1 1/2 hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.
Cut the pudding into 20 pieces and serve at room temperature.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 102 milligrams, Sugar 20 grams, TransFat 0 grams

Tips:

Use firm and brightly colored sweet potatoes. Avoid potatoes with blemishes or soft spots.
Peel and grate the sweet potatoes. This will help them cook evenly.
Toast the grated sweet potatoes slightly before cooking them in coconut milk. This will give them a slightly caramelized flavor.
Use a heavy-bottomed pot or Dutch oven to cook the sweet potato pudding. This will help to prevent the pudding from sticking or burning.
Cook the sweet potato pudding over low heat, stirring frequently. This will help to prevent the pudding from becoming too dry.
Add spices and flavorings to taste. Common spices used in Jamaican sweet potato pudding include cinnamon, nutmeg, ginger, and vanilla.
Serve the sweet potato pudding warm or at room temperature. It can also be chilled and served cold.

Conclusion:

Jamaican sweet potato pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of vitamins, minerals, and dietary fiber. The pudding is also gluten-free and can be made vegan by using plant-based milk and butter. With its unique flavor and texture, Jamaican sweet potato pudding is a must-try for anyone who loves sweet potato dishes.