Jamaican sweet potato cornmeal pudding

original post: http://greedygirlcooks.blogspot.com/2017/02/jamaican-sweet-potato-cornmeal-pudding.html



7 large shredded sweet potatoes

1 cup cornmeal

1 tablespoon Cinnamon

1 tablespoon nutmeg

2 ½ cup rum cream

3 cups coconut milk

2 cup evaporated milk

1 ½ cup brown sugar

1 cup rum soaked raisins

1 teaspoon salt

2 tablespoon vanilla



  • Preheat oven to 350 degrees
  • Shred the sweet potato
  • Place in a bowl and add the cornmeal, cinnamon and nutmeg  and mix together
  • In another bowl mix rum cream, coconut milk, evaporated milk, sugar, rum soaked raisins, salt and vanilla
  • Make sure to mix out all the sugar until its dissolved in the liquid
  • Set aside 1 cup of the liquid mixture
  • Pour the rest of the liquid unto the sweet potato mix and thoroughly mix, the whole thing should be a slightly runny mixture
  • Pour sweet potato pudding mix into form greased and floured pans or any non-stick pan you normally use
  • Take the reserved milk mixture and pour all over the top spreading it around evenly with your fingers (I forgot to spread it and poured it only in the center)
  • Bake for one hour, the pudding will begin to pull away from the sides of the pan and a tester should come out clean.
  • Serve warm or at room temp