Jamaican Sweet Potato
Description
This authentic Jamaican Sweet Potato Pudding recipe is a cherished taste of my Jamaican roots, bringing back fond childhood memories. Just like Grandma used to make, this pudding was baked on an outdoor wood fire, with the rich aroma of sweet potatoes, spices, and coconut milk filling the air. It’s a taste of tradition—moist, perfectly spiced, and delicious. Every bite takes me back to those warm, simple days when the family gathered to share love, laughter, and this sweet, comforting treat. This potato pudding is a true classic that celebrates the flavors of Jamaica and the joy of growing up with this timeless favorite!
Jamaican sweet potato Puddding
- 2-1/2 lb sweet potato (bonita) (need to be grated)
- 1 lb yellow yaw or dasheen, white yam
- 1 medium/large dry coconut (juice for coconut milk 3 cups)
- 1 cup grated coconut (need to be grated)
- 1/4 cup vegan/plant-based butter (butter need to be melted)
- 1 tbsp salt
- 1 tbsp all spice
- 1 tbsp organic ginger (grated about 1/4 inch)
- 1 tbsp cinnamon powder
- 1 tbsp organic unsulfured molasses
- 1 tbsp vanilla essence
- 1 tbsp Almond essence
- 1/4 cup raisins (soak raisins)
potato, coconut, all spice, flavorful