Name: Sweet Potato Pound/Pudding
Prep time: 20 min
Cook time: PT-489207H8M42S
Total time: PT-489207H8M42S
Cuisine: Belizean / Caribbean
Ingredients: Grated sweet potatoes; Evaporated milk; Brown sugar; Butter; Nutmeg; Cinnamon; Vanilla extract; Grated ginger; Orange zest; Flour (optional, for slight firmness)

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.