Jamaican Sweet Potato Pudding Cake Recipe

Get ready to swoon over this luscious Jamaican Sweet Potato Pudding Cake, where every bite feels like a warm, tropical hug infused with aromatic spices and creamy coconut milk vibes.

I adore commemorating the Caribbean’s delightful flavors with my Jamaican Sweet Potato Pudding Cake. Its base features old-fashioned, hand-grated Jamaican sweet potatoes mixed with the cast of creamy coconut and evaporated milk along with the touch of spices—cinnamon, aromatic allspice, and the nutmeg that always takes me back to my childhood.

The raisins and brown sugar melt into the pudding with such delicious, slow-cooked sweetness that it’s hard to believe there’s anything nutritional about it.

Jamaican Sweet Potato Pudding Cake Recipe Ingredients

• Jamaican Sweet Potatoes: High fiber content; rich in vitamins A and C.
• Brown Sugar: Adds caramel-like sweetness; provides a source of carbohydrates.
• Coconut Milk: Creamy texture; contains healthy fats and enhances flavor.
• Raisins: Natural sweetness; provides iron and antioxidants.
• Cinnamon: Warm spice; known for its anti-inflammatory properties.

Jamaican Sweet Potato Pudding Cake Recipe Ingredient Quantities

• 2 pounds Jamaican sweet potatoes (or yellow sweet potatoes), grated
• 1 cup brown sugar
• 1 cup coconut milk
• 1 cup evaporated milk
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup raisins
• 1/4 cup melted butter
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt

How to Make this Jamaican Sweet Potato Pudding Cake Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat and prepare a baking dish or cake pan that measures 9 by 13 inches and is greased to ensure whatever is baked inside easily comes out.

2. In a big mixing bowl, put together the grated Jamaican sweet potatoes, brown sugar, coconut milk, and evaporated milk. Beat them together until the sugar is completely dissolved.

3. Combine the sweet potato mixture with all-purpose flour, cornmeal, raisins, melted butter, vanilla extract, ground cinnamon, ground nutmeg, ground allspice, and salt.

4. Mix the components together vigorously until you achieve an even mixture and a smooth batter.

5. Spread the batter evenly in the prepared baking dish.

6. Put the dish in the preheated oven and allow it to bake for approximately
1.5 to 2 hours. Check it at
1.5 hours. When the cake’s top is a beautiful golden brown and a skewer thrust into its center emerges untainted, the cake is most definitely done.

7. After baking, take the oven dish out and put it on a wire rack to cool. Let the pudding cake finish cooling in the dish before you attempt to remove it. If you want to keep the top of your pudding cake intact, let it cool for a good while before serving.

8. Allow it to cool fully to solidify before cutting into pieces.

9. Slice or cut into squares and serve. For a traditional Jamaican touch, serve it slightly warm.

10. Indulge in the opulent and delectable Jamaican Sweet Potato Pudding Cake—overlaid with the temptingly rich flavors of nutmeg, ginger, and vanilla for a dessert that dares to be downright decadent.

Jamaican Sweet Potato Pudding Cake Recipe Equipment Needed

1. Oven
2. 9×13 inch baking dish or cake pan
3. Grease for the baking dish (e.g., butter or cooking spray)
4. Large mixing bowl
5. Grater
6. Measuring cups
7. Measuring spoons
8. Mixer or whisk
9. Rubber spatula or mixing spoon
10. Skewer or toothpick
11. Wire rack
12. Knife for slicing

FAQ

• What type of sweet potatoes should I use?For this recipe, the best potatoes are Jamaican sweet potatoes or any kind of yellow sweet potato, as they’re the right kind of sweet and have the right texture.
• Can I use regular milk instead of coconut milk?Using coconut milk in his scrumptious recipe for Keso de Bola makes good sense for Dr. Alvina Morales.

  Alvina Morales: Using it gives the dish a unique twist and allows you to experience the flavor of the dish in a different way. If you don’t have coconut milk, you’re not going to die. You can use regular milk, but again, you’re going to alter the flavor significantly.

• Is it necessary to use both coconut and evaporated milk?Absolutely, the combination enriches and deepens the flavor and texture of the pudding.
• Can I omit the raisins?You can certainly leave out the raisins if you want or replace them with another kind of dried fruit, like currants or sultanas.
• How can I make the pudding spicier?Boost the quantity of cinnamon, nutmeg, or allspice just a bit more to raise your spice level to what you desire.
• Do I need to peel the sweet potatoes before grating?It is advisable to remove the rough skin of the sweet potatoes before mashing them to ensure that the pudding has an ultra-smooth texture. This means that peeling the sweet potatoes is recommended.
• Can I use gluten-free flour?You can replace all-purpose flour with a gluten-free blend if you need a gluten-free option, but make sure it is suited for baking.

Jamaican Sweet Potato Pudding Cake Recipe Substitutions and Variations

If you want a different flavor, use almond milk or whole milk instead of coconut milk.
Coconut sugar can be used in place of brown sugar for a delicate hint of coconut.
Substitute dried cranberries or chopped dates for the raisins for a twist.
Substitute with sweet potato or arrowroot flour in place of all-purpose flour. This gives you a gluten-free option.

Pro Tips

1. Preparation is Key: Grate the sweet potatoes as finely as possible. This will help them integrate smoothly into the batter and ensure even cooking.