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Super Simple Sweet Potato Cornmeal Pudding

I have been anticipating this day. ☺️ Today I made sweet potato cornmeal pudding and it is #mwah delicioso!

Sweet Potato Cornmeal Pudding
Sweet Potato Cornmeal Pudding

Super Simple Sweet Potato Cornmeal Pudding Recipe

Ingredients for a Small Pudding

  1. 1 Small Potatoes (Chopped)

  2. 2 Tsp. Coconut Oil

  3. 2 Tbsp. Chopped Coconut

  4. 1 1/4 Cup Coconut Milk (rich, not too light)

  5. 1 Cup Cornmeal (refined)

  6. 1/4 Cup All-Purpose Flour

  7. 3/4 Cup Sugar (1 Cup if you prefer it on the sweet end)

  8. 1/2 Tsp. Salt

  9. 1 Tsp. Cinnamon (you can also add nutmeg, vanilla, and other spices)

  10. 1 Tbsp. Crushed Ginger

Ingredients for this Pudding Topping

  1. 1/4 Cup Coconut Milk

  2. 1 Tbsp. Sugar (Brown)

  3. 1/2 Tsp. Cinnamon (you can also add other spices)

Instructions: Wash and dice two small sweet potatoes (about half a 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 (I had no vanilla), and add oil, ginger, nutmeg (I had no nutmeg), and sugar. Then blend this using the grating feature on your blender. Pour this mixture into a bowl and add the cornmeal and cinnamon. Mix thoroughly to combine the ingredients, then pour this mixture into your already greased baking pan. Bake for about 30 minutes (400 degrees), then add the topping.

Instructions for the topping: Pour coconut milk into a cup (I left some flakes in mine), and add sugar, vanilla (I had none of this), 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 super simple sweet potato cornmeal pudding in the video below 👇🏽

My third time baking Jamaican sweet potato pudding 👇🏽

My second time baking Jamaican sweet potato pudding 👇🏽

My first time baking Jamaican sweet potato pudding 👇🏽

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