Project Description


Chef Noel Cunningham’s Sweet Potato Pudding

Growing up I would always see my mom making sweet potato pudding on a Sunday, this was the best time ever. She would make it outdoors on the coal fire in a dutch pot with a piece of zinc on top with more coal fire. That’s how sweet potato pudding got the name “hell a bottom, hell a top and hallelujah in the middle”. My favourite part of the pudding was the crust when it’s slightly burnt. She would often pair it with homemade ginger beer.


  • 2 lbs sweet potato
  • ½ lb yellow yam
  • 1 cup flour
  • 2 cups of coconut milk
  • 2 tbsp rum
  • 1 tbsp vanilla
  • 2 tsp grated nutmeg
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 cup brown sugar
  • 1 tsp salt
  • 1 tsp margarine
  • 1 cup soaked raisins


  • 1 cup of coconut milk
  • ⅓ cup of sugar


  1. Wash, peel, cut and grate sweet potatoes and place in a large mixing bowl.
  2. Combine together flour, mixed spice, raisins, salt, and nutmeg.
  3. Combine this mixture with the grated potatoes and mix well.
  4. Add sugar, vanilla, rum, and coconut milk. Mix well.
  5. Grease pan, pour in batter, bake at 350 degrees F for an hour or until done.
  6. When the pudding is almost done and firm, mix together 1 cup coconut milk with sugar and pour on the top and allow it to sit for an additional 5-10 minutes.
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