Let’s vacation on the warm sunny beaches in Jamaica today! Put on your sandals and straw hat and take a seat. Enjoy a cool glass of coconut water and a slice of this delicious Traditional Sweet Potato Pudding.
Sweet Potato Pudding is a very popular and loved treat in Jamaica. And visitors to the island seem to always enjoy it too.
We will save some travel expenses and a trip to Jamaica, by sharing this authentic Jamaican Potato Pudding recipe with you.
The Ingredients Include:
- Sweet Potatoes
- Coconut Milk
- Almond Flavour
- Cinnamon Powder
- Nutmeg Powder
Are you not smelling the sweet aroma of this pudding by just seeing the list of ingredients?
Sweet potatoes combined with sugar, coconut milk and spices just have to be delicious.
Tips For Making This Pudding
The Potatoes:- You will be peeling and dicing the potatoes. The size of the dices do matter. If the dices are too big, it will probably be impossible to process the potatoes in the blender. Smaller dices will make it easier to process the potatoes and not ruin your blender.
Blending Potatoes:- We used A blender for processing the potatoes. The blender gets the dices down to the right consistency which results in the pudding having great texture. Some recipes use boiled and mashed potatoes, but that technique will prevent you from getting the authentic Jamaican Potato Pudding texture.
Alternative Methods For Processing Potatoes:- There are other ways than blending for processing the potatoes though. You can use a food processor, and this will make the potatoes refine enough, but not too soft.
You can also use a Kitchen Aid. There is a grinder attachment that should come with your Kitchen Aid set. This grinder tool is perfect for processing the potatoes for this pudding.
Grating/Shredding Potatoes:- Also, you can simply grate or shred the potatoes. This is the technique that was used back in the days for making Sweet Potato Pudding in Jamaica. But everything keeps getting faster in this modern world. Even the technique used for making Potato Pudding. But you could try this method for the fun of it, and get the experience of making Old Fashioned Jamaican Potato Pudding.
Blending With Coconut Milk:- If you will be using the blender technique like we did, coconut milk is to be used to blend the potatoes. A regular blender cannot handle potatoes without any liquid. And because you do not want to water down the taste of the pudding, you would just use the main liquid ingredient to combine in the blender with the potatoes. In this case, the main liquid ingredient is coconut milk.
Stirring While Blender:- Although the coconut milk will make things easier in the blender, the mixture will still be too thick for the blender to turn on it’s own. So make sure to pulse for a few moments at a time, and use a wooden spoon to stir the mixture in between. You can use whatever spoon you have available, but a wooden spoon just seem to make recipes turn out better. Right?
Mixing The Batter:- Always add the butter last after mixing all the other ingredients together. You do not want to fully incorporate the butter, as you want most of it to remain on the surface of the batter.
Melting Butter:- Please do not skip melting the butter. You want to add the butter in it’s melted form, so that it spreads properly over the batter.
Size Of Baking Pans:- This recipe can yield 2 nine-inch pans of pudding with a little batter left over for a mini pudding. I think that you would be safe using 2 10- inch baking pans to avoid having any batter being left over.
Let It Cool Properly:- For this Sweet Potato Pudding, cooling is as important as baking. After removing the pudding from the oven, it will still be a little unsettled. Cooling properly will allow the pudding to set and take form so you can cut nice slices for serving. This is maybe different from the puddings you usually make that you use a spoon or fork to eat. You don’t need a fork or a spoon to eat a slice of Traditional Jamaican Potato Pudding as it should get firm after properly cooling.
- 4 lbs Sweet Potato
- 1.75 lbs Dark Brown Sugar
- 1.25 lbs Flour
- 2 Oz Butter
- 0.5 Oz Salt
- 1 Tbs Vanilla
- 34 Oz Liquid Coconut Milk
- SQ Almond Flavour
- SQ Cinnamon Powder
- SQ Ground Nutmeg
- Preheat oven to 350 degrees Fahrenheit and prepare a large baking pan or pie dish. This recipe can yield 2 nine- inch puddings with some batter left over for a mini pudding. So I suggest baking in baking pans/pie dishes instead of one pan.
- Peel and dice potatoes small enough to be processed in blender.
- Blend 1 cup coconut milk with 1 lb diced potatoes. You will be blending 4 batches. You want to prevent blending large amounts and running into problems with your blender. The potato and milk mixture will be very thick, so do use a wooden spoon to stir in the blender. Pulse a little, then stir. Continue this way until you are through blending all the potato and milk.
- Pour the blended milk and potato into a large mixing bowl.
- Add the sugar, flour, salt, ground cinnamon, ground nutmeg, vanilla and almond flavour.
- Mix all those ingredients together until properly combined.
- Melt butter and add to mixture. Lightly mix in the butter, and allow most of it to remain on the surface of the batter.
- Pour batter into prepared baking pan/s.
- Bake for approximately 45 minutes.
- Let pudding cool for about an hour before serving.