Virgin Islands Sweet Potato Pudding
Servings: 12 Servings
Ingredients
Base
- 2 lbs sweet potatoes grated
- 1 lb pumpkin grated or finely mashed raw
- 1 lb yam or tannia grated
- 1 to 1½ cups grated coconut
Sweeteners + Fat
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup melted butter
Liquid
- 1½ cups coconut milk
- ½ cup evaporated milk
Flavor Profile
- 1 tsp vanilla extract
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ½ tsp salt
- 1 tbsp fresh grated ginger
- ¼ tsp black pepper very light, background warmth 👈🏽 KEY
Optional (Recommended)
- ¼ cup dark rum in base or glaze
- ½ cup raisins or chopped prunes
RUM SUGAR GLAZE
- ¼ cup brown sugar
- 2 tbsp butter
- ¼ cup dark rum
- 2 tbsp water or coconut milk
Instructions
Preheat
- Oven to 350°F
Build the Base
In a large bowl combine:
- Sweet potato, pumpkin, yam/tannia, coconut
- Coconut milk, evaporated milk, melted butter
Add:
- Sugars, spices, salt, black pepper, ginger
Pour in:
- 👉 Mix thoroughly until thick and well combined
- (Not runny — this is a dense pudding)
Pan + Bake
- Grease a deep 9x13 pan
- Pour mixture and level
Bake:
- Cover and bake 60 minutes
- Uncover and bake 45–60 minutes
Make the Glaze
In saucepan:
- Combine sugar, butter, rum, liquid
- Simmer until slightly thick and glossy
Finish 🔥
- During last 10–15 minutes, brush or pour glaze over pudding
- Return to oven to set
Rest (CRITICAL)
- Let rest 45–60 minutes before cutting
- 👉 This is what gives you that perfect sliceable pudding texture
Video
Notes
CHEF NOTES (ELEVATION)
- No eggs = true traditional density
- Black pepper = subtle warmth (people won’t know why it tastes so good 👀)
- Pumpkin + yam = depth + moisture balance
- Coconut = structure + Caribbean identity
- Rum glaze = modern Floribbean signature finish