West Indian Sweet Potato Pudding Recipe: Spiced Rum-Infused Warmth in Every Bite

This West Indian sweet potato pudding recipe brings the rich, spiced flavors of the Caribbean straight to your table. 🌟 The secret lies in slow-cooked sweet potatoes blended with coconut milk, warm spices like cinnamon and nutmeg, and a touch of spiced rum that infuses every bite with deep, comforting warmth.

It's the kind of dessert that feels like a hug—perfect for holidays or cozy family gatherings.

The magic happens in the baking, where sweet potatoes develop a velvety texture while absorbing the aromatic spices and rum. Traditional recipes often include a golden crust from brown sugar or molasses, adding just the right balance of caramelized sweetness.

This version stays true to those roots while offering flexibility for dietary preferences, like using coconut oil instead of butter.

What you'll end up with is a lusely pudding that's rich yet not overly sweet, with a subtle kick from the rum that lingers on the palate. The spices create layers of warmth—cinnamon's earthiness, nutmeg's coziness, and a hint of clove for depth.

It's the kind of dessert that pairs beautifully with vanilla ice cream or a dollop of whipped cream, but is equally satisfying on its own.

Whether you're serving it at a festive dinner or simply craving a taste of the Caribbean, this pudding delivers comfort in every spoonful. The recipe scales easily, so you can make it for a crowd or save leftovers for days—the flavors only deepen with time.

Ready to bring a taste of the West Indies to your kitchen?

Ingredients for west indian sweet potato pudding

Sweet potatoes, spiced rum, and coconut milk—these Caribbean-inspired ingredients create a dessert that feels like a hug.

Sweet potatoes are the star—orange varieties have the best natural sweetness. Look for firm, vibrant tubers at Trader Joe's or Whole Foods for the freshest flavor. The rum? Captain Morgan Original is classic, but any dark spiced rum works—just avoid the overproof varieties. For the coconut milk, full-fat canned versions (like Thai Kitchen) give the richest texture, but don't dilute it unless you want a lighter pudding. The spices? Penzeys or local Caribbean markets have the best whole spices—crush them yourself for maximum aroma.

No spiced rum? Apple cider or dark beer adds depth (use half the amount), while vanilla extract plus extra molasses mimics the warmth. Fresh nutmeg and allspice are ideal, but ground versions work at double the amount. For the crust, coconut oil can replace butter for a vegan option—just chill it first. The molasses? Grocery store brands work fine, but unsulphured gives that authentic Caribbean profile. Want it sweeter? Add extra brown sugar to taste—this pudding forgives sweetness adjustments beautifully.

This pudding improves with time—best served the next day when flavors meld. Store covered in the fridge for 4-5 days, or freeze portions for up to 3 months. I always double the recipe—one for immediate serving, one to freeze for lazy weeknights. Reheat gently in the microwave with a splash of coconut milk to restore creaminess. The crust? Best eaten fresh—it softens when reheated, but the pudding itself stays luscious.

Step-by-step instructions for West Indian sweet potato pudding

Let's make this rich, spiced dessert that balances warm rum flavors with creamy coconut and caramelized sweet potatoes.

In a large pot, combine the 2.5 lbs peeled and cubed orange sweet potatoes with 1 cup brown sugar, 0.5 cup dark spiced rum, 0.25 cup molasses, and 1 cup water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 20-25 minutes until the sweet potatoes are fork-tender and the liquid has reduced by half.

Here's the thing—don't skip the rum soaking. It infuses the sweet potatoes with deep, molasses-like flavor. You'll know they're ready when they collapse easily under gentle pressure and the edges start to caramelize slightly. If they stick to the pot, add a splash of water and let it cook off before continuing.

Drain the sweet potatoes, reserving ½ cup of the cooking liquid. Transfer the sweet potatoes to a food processor along with 13.5 oz full-fat coconut milk, 0.5 cup unsalted butter, 2 whole large eggs, 1 tsp vanilla extract, 2 tbsp ground cinnamon, 1.5 tsp ground nutmeg, 0.5 tsp ground cloves, 0.5 tsp allspice berries, 0.5 tsp salt, and 0.5 cup granulated sugar. Pulse until smooth, scraping down the sides as needed.

This is where the magic happens—the spices blend into the sweet potato base, creating that signature West Indian warmth. I like to add the reserved cooking liquid 1 tablespoon at a time until the mixture reaches a pudding-like consistency. It should be thick enough to coat the back of a spoon but still flow smoothly—think of it like thick pudding batter.

Preheat your oven to 350°F. Pour the mixture into a 9-inch greased baking dish or individual ramekins. Bake for 45-50 minutes until the center is just set (it should still have a slight wobble when gently shaken) and the top is golden brown. If the top browns too quickly, tent it loosely with foil for the last 15 minutes of baking.

Don't overbake—this pudding should be creamy inside, not firm. You want it to hold its shape when inverted but still have that luxurious, custard-like texture. The edges should pull away from the dish slightly when ready, indicating it's set but still tender.

Let the pudding cool for 10 minutes before serving. For the ultimate presentation, top each serving with ¼ cup vanilla ice cream and a sprinkle of ground cinnamon. The contrast between the warm, spiced pudding and the cool ice cream is what makes this dessert truly special.

Real talk: this pudding tastes even better the next day when the flavors have fully melded. If you're making it ahead, store it in the fridge and reheat briefly in the microwave before serving. The ice cream addition is optional, but I promise you won't regret it—it cuts through the richness perfectly.

Regional styles of this west indian sweet potato pudding

Jamaican Style

In Jamaica, this pudding often includes a touch of scotch bonnet pepper for subtle heat—just ½ tsp finely chopped or ¼ tsp hot sauce blended into the coconut milk. Jamaican versions also frequently use grated ginger (½ tsp) and black pepper (¼ tsp) for depth.

The crust is sometimes made with breadcrumbs instead of brown sugar, adding a nutty texture that contrasts beautifully with the sweet filling. 🌶️

Trinidadian Twist

Trinidadians elevate this dessert with jackfruit—add 1 cup pureed young green jackfruit to the sweet potato mixture for a tropical, slightly fibrous texture. They also incorporate massala (1 tsp), a spice blend of cumin, coriander, and turmeric, which adds earthy complexity.

The baking dish is often lined with plantain slices for a caramelized base, giving the pudding a unique, slightly smoky flavor profile.

Barbadian Rum Focus

Barbados takes this pudding to another level by using Barbados rum (like Mount Gay Eclipse) instead of Captain Morgan, which adds a deeper, slightly smoky character. The recipe often includes dried apricots (½ cup, chopped) and raisins (¼ cup) for chewy texture and natural sweetness.

A ginger snap crust is traditional, adding a spiced crunch that pairs perfectly with the rum-infused filling.

Guyanese Cinnamon Crust

Guyanese versions feature a cinnamon-sugar crust made by pressing a mix of ½ cup brown sugar and 2 tbsp ground cinnamon into the baking dish before pouring in the pudding. The filling often includes pumpkin puree (½ cup) for extra moisture and a subtle nutty flavor.

A splash of angostura bitters (½ tsp) in the rum mixture adds a complex, aromatic depth that’s signature to Guyanese desserts.

Bajan (Antiguan) Spiced Version

In Antigua, this pudding is often doubled as a breakfast dish, served warm with a sprinkle of toasted coconut flakes and a drizzle of golden syrup.

The recipe includes nutmeg-infused coconut milk (steep 1 tsp grated nutmeg in the warm coconut milk for 10 minutes before using) and a molasses glaze drizzled on top post-baking. The spices are bolder here—3 tbsp cinnamon and 1 tsp allspice—for a warmer, more aromatic profile.

Surinamese Coconut Variations

Surinamese chefs often replace half the sweet potatoes with yautia (tannia root), a starchy tuber that adds a slightly nutty flavor.

The pudding is enriched with condensed coconut milk (1 can, 13.5 oz) for extra creaminess, and the crust is made with crushed graham crackers mixed with 1 tbsp coconut oil. A finishing touch of toasted coconut flakes and dried cherries adds texture and a festive look.

Frequently asked questions