This Belizean-style sweet potato pound, also known as sweet potato pudding, is a rich and comforting dessert that brings together grated sweet potatoes, spices, and a hint of citrus. Baked to a soft yet slightly dense texture, it’s a beloved treat that’s often served during the holidays or special gatherings in Belize.
Why You’ll Love This Recipe
I love this recipe because it delivers the perfect balance of sweetness and spice, with a soft texture that melts in my mouth. It’s naturally gluten-free and incredibly satisfying. The addition of local spices and a touch of citrus zest gives it a unique Caribbean flair. Plus, it’s easy to prepare and always a crowd-pleaser.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Grated sweet potatoes
- Evaporated milk
- Brown sugar
- Butter
- Nutmeg
- Cinnamon
- Vanilla extract
- Grated ginger
- Orange zest
- Flour (optional, for slight firmness)
directions
- I start by preheating the oven to 350°F.
- I grease a baking dish and set it aside.
- I mix the grated sweet potatoes with evaporated milk, sugar, and melted butter until well combined.
- Then I add in the spices: nutmeg, cinnamon, grated ginger, and vanilla.
- I stir in the orange zest and flour if using, then pour the mixture into the prepared dish.
- I bake for about 1 to 1.5 hours, or until the top is golden and a knife inserted comes out clean.
- I let it cool slightly before slicing and serving warm or at room temperature.
Servings and timing
This recipe makes about 8 servings. It takes roughly 20 minutes to prepare and about 1 to 1.5 hours to bake.
Variations
- I sometimes swap the orange zest for lime zest for a sharper citrus punch.
- For a richer version, I add a splash of coconut milk or cream.
- I occasionally mix in raisins or chopped nuts for added texture.
- If I want it gluten-free, I leave out the flour entirely.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the microwave for about 30 seconds or pop them in the oven at 300°F for 10 minutes.
FAQs
What kind of sweet potatoes should I use?
I use the orange-fleshed sweet potatoes because they’re naturally sweet and soft, perfect for this pudding.
Can I make this dairy-free?
Yes, I replace the evaporated milk with coconut milk or any non-dairy alternative, and use vegan butter.
Do I need to use flour?
No, the flour is optional. I add it only when I want a firmer texture. Without it, the pudding is softer and more traditional.
Can I freeze sweet potato pound?
Yes, I wrap it tightly and freeze it for up to 2 months. I thaw in the fridge overnight before reheating.
Is this served hot or cold?
Traditionally, I serve it warm or at room temperature, but it also tastes great chilled.
Conclusion
This Sweet Potato Pound is a cozy, traditional Belizean dessert that I always come back to. Its rich texture, warm spices, and tropical zest make it a favorite for family gatherings or when I’m simply craving something nostalgic and sweet. Give it a try—I bet it’ll become one of your go-to treats too.
Sweet Potato Pound/Pudding
- Prep Time: 20 minutes
- Cook Time: 1–1.5 hours
- Total Time: 1 hour 20 minutes to 1 hour 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Belizean / Caribbean
Description
This Sweet Potato Pound/Pudding is a classic Belizean dessert that blends grated sweet potatoes, warm spices, and a touch of citrus for a comforting and nostalgic treat. Naturally gluten-free and perfect for holidays or family gatherings, this Caribbean-style pudding is sweet, soft, and irresistible.
Ingredients
- Grated sweet potatoes
- Evaporated milk
- Brown sugar
- Butter
- Nutmeg
- Cinnamon
- Vanilla extract
- Grated ginger
- Orange zest
- Flour (optional, for slight firmness)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish and set aside.
- In a large bowl, mix grated sweet potatoes with evaporated milk, brown sugar, and melted butter until well combined.
- Add nutmeg, cinnamon, grated ginger, and vanilla extract.
- Stir in orange zest and flour (if using).
- Pour mixture into the prepared baking dish.
- Bake for 1 to 1.5 hours, until golden on top and a knife inserted comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Use orange-fleshed sweet potatoes for the best flavor and texture.
- For a dairy-free version, substitute evaporated milk with coconut milk and use vegan butter.
- Flour is optional—omit it for a traditional, softer pudding.
- Add-ins like raisins, chopped nuts, or lime zest can elevate the flavor and texture.
- Store leftovers in the fridge and reheat in the microwave or oven.
- Can be frozen for up to 2 months.
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