Culture & context
About this dish
Sweet potato pudding is remembered by the phrase “hell a top, hell a bottom, hallelujah in the middle,” describing older coal-fire baking above and below the pan.
Did you know? Sweet potato pudding is remembered by the phrase “hell a top, hell a bottom, hallelujah in the middle,” describing older coal-fire baking above and below the pan.
Food-safety note
Grate with a guard or cut-resistant glove. The centre must be fully set, not raw or liquid. Cool before slicing.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
Ingredients
- 1.35 kg (3 lb) Jamaican white or yellow sweet potato, finely grated
- 225 g (½ lb) yellow yam, finely grated
- 500 ml (2 cups) coconut milk
- 250 g (1¼ cups) brown sugar
- 125 g (1 cup) all-purpose flour
- 60 g (¼ cup) melted butter
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon mixed spice
- ½ teaspoon salt
- 75 g (½ cup) raisins, optional
- 125 ml (½ cup) reserved sweetened coconut mixture for the top
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyGrate with a guard or cut-resistant glove. The centre must be fully set, not raw or liquid. Cool before slicing.
At the stove
Cooking instructions
- Prepare the panHeat oven to 180°C / 350°F. Grease a deep 23 cm / 9-inch baking pan.
- Grate and mixGrate sweet potato and yam by hand for the traditional texture. Mix with coconut milk, sugar, flour, butter, vanilla, spices, salt and raisins.
- Fill the panPour into the pan, leaving room for the pudding to rise slightly.
- BakeBake 70 minutes, then pour the reserved sweetened coconut mixture over the top.
- Finish and coolBake 25–30 minutes more until set at the centre. Cool at least 1 hour before cutting.
Working timeline
- 0:00–40 minutes: Preparation
- Next 1 hour 40 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Rum and raisin ice cream
- Fresh fruit
- Ginger tea
Storage & reheating
Refrigerate covered up to 5 days. Serve cool or warm gently; freeze slices up to 2 months.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.