Sweet Potato Pudding

A fruity Jamaican dish from Pancy Patterson crammed with coconut, fruits and spices
Sweet Potato Pudding
  • Rating:
  • Serves: 6-8
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes plus 30 mins standing
  • Effort: easy


  • 115 g plain flour
  • 1 1/2 tsp grated nutmeg
  • 1 tsp mixed spice
  • 900 g West Indian white-fleshed sweet potatoes, peeled and grated
  • 350 g brown sugar
  • 225 g dried fruit, sultanas, raisins or currants
  • 1x400 ml can coconut milk
  • 2 tsp vanilla extract
  • 2 tbsp sugar, optional


1. Preheat the oven to 180C/gas 4. Grease a 20cm round cake tin.

2. Put the flour, spices and a pinch of salt into a mixing bowl. Stir in the grated sweet potatoes, brown sugar, dried fruits, coconut milk and vanilla extract. Mix well and allow the mixture to stand for 1 minute.

3. Pour the mixture into the greased tin, sprinkle with sugar if using. Bake for 40-60 minutes until it is firm to the touch. Remove from the oven and allow to stand for 30 minutes to set, before serving.

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