Sweet Potato Pon

Holiday Recipes

Known as “Hell a Top, Hell a Bottom, and Hallelujah in the Middle,” this traditional Jamaican Sweet Potato Pudding aka "Pon" is rich, spiced, and full of authentic Caribbean flavor. Made with grated sweet potatoes, coconut milk, and warm spices, it is baked to perfection with a dense, moist texture and irresistible sweetness.

Prep Time: 40 mins | Cook Time: 2.5 hours | Servings: 8

Ingredients

• 2-2 1/2 Pounds of Sweet Potatoes

• 1 pound of yellow or white Yam, or Dasheen

• 1 Coconut (Blend to give 3 cups coconut milk)

• 1/4 Cup Grated Coconut

• 2 Cups Flour

• 2 Cups Sugar

• 1 tsp salt (optional)

• 4 tbsp melted butter or 1/4 cup

• 1 tsp freshly grated nutmeg

• 1 tsp mix spice

• 1 tsp cinnamon powder

• 1 tbsp molasses or 2 tsp browning

• 1 tbsp vanilla essence

• 1 tsp rose or almond water/ essence (optional)

• 1/4 cup soak raisins (optional)

• Pinch of shredded ginger

  
  

Preparation

1. Preheat your oven to 350 °F (175 °C). Grease a 9-inch baking pan (or similar size) or line with parchment.

2. If using a fresh coconut — crack open, remove flesh, then blend with water to yield ~3 cups coconut milk. If using canned, shake well and measure out 3 cups.

3. Peel the sweet potatoes and yam. Using a box grater (medium side) or food processor, grate the sweet potatoes, yam, and a pinch of fresh ginger (if using). Place all grated mixture in a large bowl.

4. Into the grated mixture, stir in the melted vegan butter (or coconut oil), vanilla, molasses (or browning), and the coconut milk.

5. Add the flour, sugar, salt (if using), nutmeg, cinnamon, mixed spice/allspice, and stir until fully combined. If using raisins, toss them with a small dusting of flour (this helps them stay suspended in the pudding) then fold them in. If using grated coconut, fold that in too for extra texture.

6. Pour the batter into your prepared baking dish. Bake uncovered for about 1 hour and 30 minutes to 2 hours — or until the pudding is set around the edges and a knife or skewer inserted comes out mostly clean.

7. Tip: Traditional recipes sometimes call for a “soft top” (custard-like layer) — you can omit that and still have a delicious pudding.

8. Allow the pudding to cool completely (about 30–60 minutes) so it sets properly before cutting into slices. It can be served warm or at room temperature.