I have been anticipating this day. ☺️ Today I baked my best version of the Jamaican sweet potato pudding, with the topping and all! 😋 I have attempted this pudding twice before, and although they were still tasty, this tops them all. This finally, is my desired sweet potato pudding in taste, texture, and flavor. The ginger and the coconut are just perfect. This pudding is perfect!
Jamaican Sweet Potato Pudding Recipe
Ingredients for a Small Pudding
2 Small Potatoes (Chopped)
2 Tsp. Avocado Oil (I had no coconut oil)
2 Tbsp. Chopped Coconut
1 Cup Coconut Milk (rich, not too light)
1 Cup All-Purpose Flour
3/4 Cup Sugar (1 Cup if you prefer it sweet)
1/4 Tsp. Salt
1 tsp. Vanilla Extract
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1 Tbsp. Crushed Ginger
Ingredients for Pudding Pudding Topping
1/2 Cup Coconut Milk
2 Tsp. Sugar (Brown)
1/2 Tsp. Cinnamon
1 Tsp. Vanilla (extract or flavor)
Instructions: Wash and dice two small sweet potatoes (about one pound) and place them in the blender. Chop your desired amount of coconut based on your liking (I used about two tablespoons). Add coconut milk, and vanilla extract (or vanilla flavor, whatever you have), and add oil, ginger, nutmeg, and sugar. Then blend this using the grating feature on your blender. Pour this mixture into a bowl and add the flour and cinnamon. Mix to come thoroughly, then add to your already greased baking pan. Bake for about 30 minutes (350 degrees), then add the topping.
Instructions for the topping: Pour coconut milk into a cup, and add sugar, vanilla, and cinnamon (and any other spice you choose). Mix thoroughly. Bake for an additional 10-15 minutes after pouring topping over the pudding, or based on your personal preference.
See how I made this pudding in the video below 👇🏽
My second time baking Jamaican sweet potato pudding 👇🏽
My first time baking Jamaican sweet potato pudding 👇🏽