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Breadfruit Sweet Potato Pudding


Dorienne Rowan-Campbell

A traditional Jamaican dessert with a regenerative flair

Breadfruit Sweet Potato Pudding

Dorienne Rowan-Campbell


Sweet Potato Pudding, AKA Hell a Top, Hell a Bottom, Hallelujah in the Middle. Named so for its unique cooking method.


  • Sweet potato (grated) 2lbs

  • Yam or Coco (grated) 1/2lb

  • Breadfruit flour 1/2 cup

  • Baking powder 1 tsp

  • Raisins 1/4 lb

  • Evaporated milk 4oz

  • 2 coconuts worth of coconut milk (about 5 cups)

  • Brown sugar 1 cup 

  • Nutmeg 2-3 tsp

  • Vanilla 2/3 tsp

  • Rum and/or sweet wine 1/2 cup 

  • Butter 1oz 


  1. Grease your pudding pan.

  2. Mix together your sweet potato, yam, breadfruit flour, baking powder, and raisins.

  3. Mix milk, sugar, vanilla, nutmeg, butter, and alcohol together and then add to breadfruit flour and sweet potato mixture.

  4. Pour into your pan.

  5. Get your coals going in your coal pot or grill, not too too hot.

  6. Put the pan on the coals or on a piece of metal on the coals.

  7. Put a metal cover on the pan and add live coals on top. Keep the coals going.

Mine took about 1 3/4 to 2 hours to cook. This recipe brings us back to Old Jamaica when most, if not all, of out starched were grown in our or our neighbor's fields. When life was simple, food was healthy, and everyone got to bed early!

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