Snack · 90 min · caribbean

Jamaican Sweet Potato Pudding

A Caribbean snack built around jamaican sweet potatoes and coconut milk — on the table in 90 minutes. Each serving lands at 380 calories with 5g of protein, so it eats like a much heavier meal. Naturally vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Jamaican sweet potatoes
• 1 can Coconut milk
• 1.5 cups Brown sugar
• 0.75 cup Raisins
• 1 tbsp Fresh ginger
• 2 tsp Vanilla extract
• 1 tsp Cinnamon
• 0.5 tsp Nutmeg

Steps

1. Grate the sweet potatoes fine on a box grater — grating, not blending, gives the pudding its characteristic dense, slightly chewy texture.
2. Mix with the coconut milk, brown sugar, raisins, ginger, vanilla, cinnamon, nutmeg, and a pinch of salt into a thick batter.
3. Pour into a greased baking dish and bake at 350°F for 60 to 75 minutes. Traditionally it bakes over coals with more coals on the lid — “hell a top, hell a bottom, and hallelujah in the middle.”
4. The top should be dark and caramelized, the center set but moist. A skewer should come out with moist crumbs, not wet batter.
5. Cool completely before slicing — it firms as it cools. Dense, dark, spiced, and nothing like a pie.

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