Traditional Jamaican White Sweet Potato Pudding

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Traditional Jamaican White Sweet Potato Pudding

The "Old-Time" Way: No Flour, No Yam, No Binders, gluten free

Authentic Jamaican White Sweet Potato Pudding Slice

Finding the original white sweet potato in the market is like finding gold. This potato is so starchy that it acts as its own binder, no flour or yam needed! If you want a pudding that is rich, firm, and 100% authentic, this is the recipe for you.

Recipe Details

  • Prep Time: 30 minutes (Hand-grating)
  • Bake Time: 1 hour 20 minutes
  • Setting Time: 2 hours in the fridge
  • Yields: 1 Medium Baking Pot

Ingredients

  • 3 lbs Original Jamaican White Sweet Potato (Hand-grated)
  • 1/2 cup Fresh Coconut Milk (Note: This variety is very thirsty!)
  • 1/2 cup Cinnamon Leaf Water (Concentrated infusion)
  • Brown Sugar (To taste)
  • 2 tsp Vanilla Flavoring
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/4 cup Melted Chiffon or Butter
  • Pinch of Salt

Cooking Instructions

1. Prepare the Cinnamon Water

Boil 8 fresh cinnamon leaves in one cup of water. Allow the water to reduce to 1/2 cup to create a strong flavor infusion. Strain the leaves and set the water aside. (I prefer this over powder for a cleaner taste!)

2. Grate the Potatoes

Wash your potatoes (you’ll notice the water turns bone-white from the starch!). Using the smallest holes on a box grater, grate all 3 lbs by hand. Do not use a food processor, as it will liquefy the potato and ruin the traditional texture.

3. Mix the Batter

In a large bowl, combine the grated potatoes with the cinnamon water, brown sugar, and salt. Mix well. Add the vanilla, nutmeg, and melted chiffon.

4. Add the Coconut Milk

Slowly stir in the coconut milk. The mixture should become thick and spongy as the potato absorbs the liquid. It must not be runny! Let the mixture sit for 5 minutes before pouring it into a greased baking pot.

5. The Bake

Bake in a preheated oven at 350°F for 1 hour and 20 minutes.

6. The Setting Secret (Crucial Step!)

When you remove the pudding from the oven, it will be "soft bad" and wobbly. Do not panic! Because there is no flour to make it tough immediately, the starch needs to cool to lock together. Let it cool on the counter, then place it in the fridge for at least 2 hours before slicing.

Watch the Process

Check out my YouTube Short below to see the texture of the white sweet potato and the final "break test"!

Rushell's Pro Tips:

  • The "Hog Food" Warning: Ensure your potato is the original white variety. If you use the watery red-skin/white-flesh type used for animal feed, the pudding won't set!
  • The White Mark: If you see a white mark on top while it's hot, don't worry—it’s just the starch settling. It will disappear once the pudding sets in the fridge.
  • Texture: This recipe creates a dense, rich pudding. Based on the starch, it can handle even more coconut milk if you like it extra lush!
Welcome to Jamaican Cookery: Unlocking Jamaica’s Kitchen Secrets and culture!

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