Trinidad Sweet Potato Pudding Recipe: Spiced Rum Infusion and Celery Crown Crunch

This Trinidad sweet potato pudding recipe brings the warm, spiced flavors of the Caribbean straight to your kitchen table. 💛 The secret lies in slow-cooked sweet potatoes blended with coconut milk, nutmeg, and a touch of spiced rum that infuses every bite with rich, aromatic depth.

I first tasted this dish at a family gathering during Carnival season, where it was served warm with a drizzle of caramelized syrup—a tradition that’s been passed down through generations.

The recipe starts with boiling sweet potatoes until tender, then blending them into a velvety base. Coconut milk adds creaminess, while nutmeg and cinnamon bring warmth, and the spiced rum (or rum extract) gives it that signature Caribbean soul.

Baking it until golden creates a soft yet firm texture, perfect for slicing into squares or serving in a bowl. The celery crown topping adds a delightful crunch that contrasts beautifully with the pudding’s richness.

What makes this dish truly special is its versatility—it’s equally delicious served warm with vanilla ice cream or chilled as a dessert. The spices and rum create layers of flavor that evolve as it sits, making it even more irresistible over time.

Whether you're celebrating a holiday or simply craving a taste of the Caribbean, this pudding delivers comfort and tradition in every bite.

Modern kitchens can adapt easily with substitutions like evaporated milk for coconut milk or vanilla extract for rum, ensuring everyone can enjoy this classic dessert. Here’s how to bring this Trinidadian treasure to life in your own home.

Ingredients for trinidad sweet potato pudding

Sweet potatoes, coconut milk, and spiced rum—this Caribbean dessert delivers rich, velvety comfort in every bite.

The sweet potatoes are the heart of this dish, so pick vibrant orange ones—the deeper the color, the richer the flavor. Trader Joe's and Whole Foods usually carry the best varieties, but any medium-sized potatoes work. Peeled and cubed, they boil until fork-tender, then get blended into a silky base. For the coconut milk, full-fat cans give the best creaminess—skip the light versions. The rum? Oleary's or Angostura are my go-tos, but any spiced rum will do. If you're avoiding alcohol, rum extract works perfectly. Pro tip: toast your nutmeg seeds in a dry pan for 30 seconds before grinding for a deeper flavor—trust me, it makes a difference.

No spiced rum? Vanilla extract plus a splash of orange juice mimics the warmth. Coconut milk too pricey? Evaporated milk or cashew cream keeps it creamy without the tropical twist. For the celery crown, crisp stalks are key—avoid the wilted ones in the back of the fridge. The powdered sugar dusting is optional but adds that classic Caribbean touch. If you're making this ahead, add the rum or extract just before baking so the alcohol doesn't cook off completely. And if you're feeling fancy, swap the celery for crushed gingersnaps for a cookie crust variation.

This pudding tastes even better the next day as the flavors meld. Store leftovers covered in the fridge for up to 5 days, though I rarely have any—it disappears fast! For the celery crown, slice it just before serving to keep it crisp. If you want to make it ahead, assemble the pudding without the celery topping, chill, then add the celery and dust with powdered sugar right before serving. Freezes beautifully for up to 3 months—perfect for holiday gifting. Just thaw overnight in the fridge before serving.

Step-by-step instructions for Trinidad sweet potato pudding

This creamy, spiced pudding comes together with layers of flavor—warm rum, nutmeg, and that signature celery crown crunch.

In a large pot, combine the 3 lbs peeled and cubed orange sweet potatoes, 2 cans full-fat coconut milk, 1.5 cups granulated sugar, and 0.5 cup spiced rum. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 30-40 minutes until the sweet potatoes are fork-tender and the mixture thickens into a smooth purée.

Here's the thing—I like to mash the sweet potatoes slightly with a potato masher while they cook. This helps break them down faster and creates that velvety texture we want. Taste as you go; if it needs more sweetness, add a little more sugar. The rum will infuse deeply during this stage, so don't rush it.

Remove the pot from heat and let the mixture cool for 10 minutes. In a separate bowl, whisk together the 4 whole large eggs, 1 tbsp vanilla extract, 0.5 cup melted unsalted butter, 0.5 cup all-purpose flour, 1.5 tsp ground cinnamon, 1 tsp ground nutmeg, and 0.5 tsp salt. Slowly pour the warm sweet potato mixture into the egg mixture while whisking constantly to prevent scrambling.

This step is where the magic happens. The eggs act as a binder, and the spices dissolve into the warm purée for even distribution. I know it seems weird to mix eggs with hot liquid, but trust me—this creates that signature silky texture. Once fully combined, stir in the 0.5 cup evaporated milk to lighten the mixture slightly.

Pour the mixture into a 9x13-inch baking dish lined with parchment paper. Bake at 350°F for 45-50 minutes until the center is just set and the edges are golden. You'll know it's done when the pudding jiggles slightly in the center but doesn't wobble like jelly. A toothpick inserted should come out clean with a few moist crumbs.

Don't overbake—this pudding should be creamy, not firm. If the top browns too quickly, tent it loosely with foil for the last 10 minutes. The rum and spices will intensify as it bakes, so resist the urge to open the oven door and peek.

While the pudding bakes, trim the ends off the 1 whole celery stalk and cut it into ½-inch thick rounds. In a small bowl, toss the celery rounds with 0.25 cup powdered sugar until evenly coated. Arrange them in a decorative pattern on top of the warm pudding.

This is the moment that matters: the celery crown adds that signature crunch and visual appeal. The sugar coating caramelizes slightly when the pudding rests, creating a sweet contrast to the savory celery. Let the pudding cool completely before serving—this allows the flavors to meld and the celery to crisp up just right.

Transfer the pudding to the refrigerator and chill for at least 4 hours, or preferably overnight. This chilling time is crucial—it allows the flavors to develop fully and the textures to set properly. The pudding should be firm but still creamy when sliced.

Serve chilled with an extra sprinkle of powdered sugar and a few celery rounds on top. Each bite delivers that perfect balance of sweet, spiced, and crunchy. Real talk: this pudding tastes even better the next day as the flavors deepen. Store leftovers covered in the fridge for up to 3 days**—if it lasts that long!

Creative variations of this recipe

Rum-Free Adaptation

Skip the spiced rum entirely and replace it with 1 tbsp vanilla extract plus 2 tbsp orange juice for a non-alcoholic version that still delivers warmth. I’ve tested this with kids at family gatherings—it’s a hit!

For extra depth, add ½ tsp cinnamon and ¼ tsp allspice to the spice mix. The orange juice brightens the sweet potatoes beautifully, mimicking rum’s citrus notes. 🍊

Spiced Rum Variations

Swap the standard spiced rum for dark rum like Appleton Estate for a deeper, caramel-rich flavor. Or try Jamaican rum like Bacardi 151 for a smoky kick—reduce the amount to ¼ cup (since it’s stronger) and add 1 tsp vanilla extract to balance.