Antigua Sweet Potato Pudding Recipe: Spiced Rum Infusion for Festive Warmth

This Antigua sweet potato pudding recipe brings the warm, spiced flavors of Caribbean tradition to your dessert table, where every bite carries the essence of island celebrations. 🌟 The secret lies in slow-cooked sweet potatoes blended into a velvety custard, infused with warm spices and a touch of spiced rum that deepens with time.

The pudding's magic comes from its layers of texture and flavor—creamy yet firm, studded with toasted coconut and nutmeg that dance on the tongue. Unlike traditional sweet potato pies, this version transforms humble ingredients into something luxurious, perfect for holiday gatherings or cozy family dinners.

What you'll create is a dessert that's rich in tradition yet simple to make, with a golden crust that gives way to tender, spiced sweet potato filling. The aroma alone will transport you to Antigua's shores, where this dish is a beloved centerpiece during festive occasions.

Serve warm with whipped cream or a drizzle of caramel for the full experience. Here's how to bring this Caribbean classic to life in your own kitchen.

Ingredients for antigua sweet potato pudding

Caribbean warmth in every bite—just 15 ingredients transform humble sweet potatoes into a spiced rum-infused dessert masterpiece.

The sweet potatoes are the heart of this dish, so pick firm, vibrant ones—the deeper the orange, the better. Trader Joe's or local Caribbean markets often carry the perfect variety. If you can't find fresh spiced rum, dark rum with a splash of cinnamon extract works in a pinch. The evaporated milk can be swapped for full-fat coconut milk if you're avoiding dairy, but the texture won't be quite the same. Toast your shredded coconut in a dry pan for 2-3 minutes—it adds a nutty depth that's totally worth the extra minute.

No spiced rum? Substitute with 1/4 cup dark rum plus 1/4 cup orange juice and add an extra pinch of cinnamon. The brown sugars can be swapped one-to-one, but light brown will give a slightly different texture. For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose. The crust can be made ahead and stored in the fridge for up to 3 days—just let it sit at room temperature for 15 minutes before baking. If you're feeling fancy, add a sprinkle of cinnamon to the crust mix for extra warmth.

This pudding tastes even better the next day, so make it ahead if possible. Store leftovers in the fridge for up to 5 days, though I rarely have any last that long. For freezing, portion into individual ramekins before covering tightly—it keeps for up to 3 months. The crust can be baked separately and stored in an airtight container for up to 1 week. When reheating, cover with foil for the first 10 minutes to prevent the top from drying out.

Step-by-step instructions for Antigua sweet potato pudding

Here's how to create this Caribbean classic with rich spiced rum notes and velvety texture.

Preheat your oven to 375°F. Place the 2 lbs peeled and cubed sweet potatoes in a large baking dish and cover tightly with foil. Bake for 45-50 minutes until a fork slides in easily with no resistance. You want them soft enough to mash completely but not falling apart.

Here's the thing—don't skip the foil. It traps steam and ensures even cooking. When done, the potatoes should be fork-tender and slightly translucent at the edges. Let them cool for 10 minutes before handling—they'll be hot! I like to mash them directly in the baking dish using a potato masher for easy transfer later.

In a large mixing bowl, whisk together the 4 whole large eggs, 1 can evaporated milk, 1.5 cups granulated sugar, 0.5 cup melted unsalted butter, 0.5 cup spiced rum, 1 tbsp vanilla extract, 1.5 tsp ground cinnamon, 1 tsp ground nutmeg, and 0.5 tsp salt until completely smooth. The rum adds that authentic Caribbean warmth, so don't skip it—just let it infuse rather than overpower.

I use a hand mixer for this step to ensure everything blends perfectly. The mixture should be thick but pourable. If you notice any lumps, strain it through a fine-mesh sieve for that silky texture. This is where the magic happens—the spices and rum meld together to create that signature flavor profile.

Add the mashed sweet potatoes to the egg mixture and fold gently until fully incorporated. Stir in the 0.5 cup all-purpose flour and 0.5 cup shredded coconut. The coconut adds a lovely texture contrast that's essential to this recipe. For the crust, blend the 0.5 cup old-fashioned oats and 0.25 cup dark brown sugar in a food processor until finely ground.

Here's where it gets fun—sprinkle half of the oat mixture evenly over the pudding in the baking dish. This creates that delicious crunchy top layer. Gently press down with a spoon so it adheres well. The crust should look like a golden lattice across the pudding.

Transfer the baking dish to a preheated 350°F oven and bake for 45-50 minutes until the top is golden brown and the edges are set. You'll know it's ready when the center still jiggles slightly but the top is firm to the touch. The pudding should pull away cleanly from the edges of the dish.

Don't open the oven door during baking—this prevents the top from becoming too dark. If you're worried about browning too quickly, tent loosely with foil after 30 minutes. The rum flavor will intensify as it bakes, giving that perfect balance of sweet and spiced warmth.

Remove from the oven and let the pudding cool for 10 minutes before serving. The texture will set as it cools, becoming firm but still creamy. For that final touch, top each serving with 0.5 cup heavy cream and a sprinkle of shredded coconut. The contrast of warm pudding with cool cream is what makes this dessert truly special.

This pudding tastes even better the next day as the flavors meld together. Store leftovers covered in the refrigerator for up to 3 days. The rum infusion deepens over time, making each bite more flavorful with each serving. Enjoy warm with a cup of coffee or tea for the ultimate Caribbean experience!

Creative variations of this dish

Spiced Rum Variations

For a lighter rum profile, reduce to ¼ cup spiced rum and add 1 tsp orange zest—the citrus brightens the sweetness beautifully. If you prefer bold flavor, boost to ⅔ cup rum and add ½ tsp allspice for warmth.

I’ve even swapped rum for ½ cup dark molasses in a pinch, though the depth isn’t identical. 🍹

Coconut-Free Adaptation

Skip the shredded coconut entirely and replace with ½ cup chopped toasted pecans for a nutty crunch. Alternatively, fold in ¼ cup raisins for a sweet contrast.

The texture stays creamy, but the flavor shifts to a more familiar American holiday vibe. Toast the nuts or raisins first—they add depth instantly. 🥜

Gluten-Free Crust

Blend ½ cup gluten-free oat flour (or ½ cup almond flour) with 0.25 cup brown sugar for a sturdy crust. Press it firmly into the dish before baking—it needs the extra binding.

For extra crispness, add 1 tbsp melted butter to the crust mix. The texture stays satisfying without gluten, though it may brown faster. ✨

Dairy-Free Twist

Replace evaporated milk with 1 can full-fat coconut milk and swap butter for ½ cup coconut oil. Use dairy-free vanilla extract and ensure your rum is unflavored. The pudding stays rich but gains a subtle coconut undertone. Serve with coconut whipped cream for a fully tropical experience. 🥥

Extra Spiced Warmth

Boost the spice blend with ½ tsp ground ginger and ¼ tsp cloves for a molasses-like depth. Or, add 1 tsp pumpkin pie spice for a cozy autumnal twist.

These tweaks turn the pudding into a holiday centerpiece—perfect for Thanksgiving or Christmas. The spices mellow beautifully as they bake. 🌶️

Make-Ahead Magic

Bake the pudding 24 hours ahead—the flavors deepen like a fine wine. Store in an airtight container at room temperature (if under 70°F) or refrigerate. Reheat covered at 325°F for 15 minutes to restore creaminess. The rum aroma becomes even more inviting after resting. 💫

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