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? The well-known Jamaican saying “hell a top, hell a bottom, hallelujah in the middle” remembers older baking methods that placed heat above and below the pudding 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
- Box grater or food processor with fine grating disc
- Very large mixing bowl
- Deep 23 cm / 9-inch baking pan
- Measuring jug and cups
- Sturdy spoon or spatula
- Baking tray
- Cooling rack
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
- Grate finely Use Jamaican white or yellow sweet potato and grate it finely for the dense, smooth texture associated with the pudding.
- Reserve the soft-top mixture Set aside the measured sweetened coconut mixture before combining the main batter.
- Prepare a deep pan Grease well and place the pan on a baking tray to catch any bubbling.
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: Grate the sweet potato and yam; mix the batter
- 40–110 minutes: Bake the pudding base
- 110–140 minutes: Add the soft top and finish baking
- 140 minutes onward: Cool at least one hour before slicing
Chef’s tips
- Fine grating gives a more cohesive pudding than coarse shreds.
- Stir the batter thoroughly from the bottom so flour and grated provisions are evenly distributed.
- Allow the pudding to cool fully; the centre and glossy top firm as they stand.
Common mistakes
- Substituting a very watery orange-fleshed sweet potato without adjusting the recipe and expecting the same dense texture.
- Using a shallow pan and overbaking the edges before the centre sets.
- Cutting while hot, which can make a properly baked pudding appear underdone.
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
References consulted for this recipe:
Editorial note
Reviewed for Jamaican context by James Dunn, LimeGrid founder — Jamaica.