Sweet Potato Pudding 5 Ways

Photo by Carlington Wilmot

Winter 2007, JamaicanEats magazine & Spring-Summer 2007

Caroline Brown’s Sweet Potato Pudding

  • 3 pounds/1.3 kg grated sweet potato
  • 1 pound/450 g brown sugar
  • 2 tablespoons flour
  • 1 tablespoon vanilla
  • 1 tablespoon white rum
  • Handful raisins
  • 1-2 cups water
  • 1 small nutmeg
  • 1 teaspoon salt


  • 1 cup coconut powder
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 teaspoon white rum
  • 2 tablespoons brown sugar
  • Pinch of nutmeg


  1. Mix ingredients for the pudding together and pour into a greased 10-inch baking pan.
  2. Mix ingredients for topping and pour over the batter.
  3. Bake at 350 degree F until done – approximately 1 ½ hours.


Iris Harris’ Sweet Potato Pudding

  • 5 pounds/2.2 kg sweet potato, peel and grated
  • 2 pounds/1 kg brown sugar
  • ¼ pound/112 g flour
  • Pinch of salt
  • 2 teaspoons grated nutmeg
  • 2 teaspoons vanilla
  • Grate and juice large coconut (for 2 cups coconut milk)


  1. Mix together all ingredients and pour in greased baking pan.
  2. Bake at 350 degrees F for an hour and half.


Coool Pudding, Edgar Wallace

  • 2 pounds/1 kg potatoes, grated
  • 3 ounces cornmeal
  • ½ pound/225 g flour
  • 2 teaspoons vanilla
  • Pinch of salt
  • Handful of raisins (optional)
  • Sugar, to your taste – about ¾ pound/335 g
  • 2 cups coconut milk
  • Butter to grease the pan


  1. Grate potatoes and mix in raisins and other dry ingredients.
  2. Add vanilla to coconut milk, and mix in with potato mixture to make a batter.
  3. Grease baking pan and pour in batter.
  4. Bake at 350 degree F for about 45 minutes.
  5. Check at regular intervals to make sure it doesn’t burn.

Makes one small pudding


Mary Blair’s Sweet Potato Pudding

  • 5 pounds/ 2 ½ kg sweet potatoes, washed, peeled and grated
  • 1 large dried coconut, grated
  • 10 to 12 cups water
  • 1 tablespoon butter
  • 1 whole fresh nutmeg, grated
  • 2 teaspoons vanilla
  • 2 pounds/1 kg brown sugar
  • 1 pound/450 g yellow yam, grated OR one pound of flour
  • 1/ teaspoon salt
  • 1/4 pound raisins


  1. Place the grated coconut into half the water and allow to sit for a couple of hours.
  2. Begin to squeeze and extract the milk using both hands. Once all the milk has been removed and the water is thick and creamy, set aside. Do not remove the coconut ‘trash’.
  3. Preheat oven to 300oF.
  4. In a large bowl, place all ingredients, including the coconut milk and ‘trash’ and turn with a wooden spoon until well mixed. If the mixture is too thick once all the milk has been absorbed, add water slowly, mixing all the time. The batter must be smooth and runny.
  5. Place in a large buttered pudding pan. Place in the oven and bake for 5 to 6 hours. Oven can be turned down if pudding appears to be browning too fast.

This is a long procedure and the pudding must be checked accordingly so that it does not burn on the top or on the bottom.
Once finished – a knife inserted comes out moist, but not wet – remove the pudding and place to cool.


Jacqui Francis’ Sweet Potato Pudding

Former Jamaican Prime Minister P.J. Patterson who first encountered Jacqui Francis and her sweet potato pudding when she managed the cafeteria at Jamaica House says:

“Jacqui’s sweet potato pudding is as close to the old-time Jamaican pudding as you’re likely to get. It’s firm, tasty and to be a real Jamaican pudding there must be something on top of it (the jelly). And hers does. When she caters for me I always tell her to make sure that the sweet potato pudding is one of the desserts.”

- spring-summer 2007 JamaicanEats magazine

  • 5 pounds sweet potatoes, grated
  • 2 cups flour
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 4 cups coconut milk
  • 1 can evaporated milk
  • 1 pack Lasco malted milk
  • 2 pounds sugar
  • Pinch of salt
  • 1 cup raisins
  • 4 eggs, beaten
  • Vanilla to taste
  • ¼ cup rum
  • Amaretto Liqueur, to taste
  • 1 cup Red Label wine (check Jamaican grocery stores or substitute strong red wine)


  1. Mix dry ingredients together.
  2. Mix liquid ingredients together.
  3. Pour liquid into dry ingredients and mix well.
  4. Bake for 2 hours at 350 degrees F or until done.

-By Caroline Brown, Iris Harris, Mary Blair, Edgar Wallace (Coool Pudding); Jacqui Francis

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