Our Favorite: “Hell a Top, Hell a Bottom” Treat

If you’ve ever been to a Jamaican gathering and didn’t see sweet potato pudding on the table, were you even at a real Jamaican gathering?

Sweet potato pudding is more than dessert in Jamaica—it’s comfort, history, and tradition baked into a dense, rich, spiced masterpiece. Whether served warm on a Sunday or sliced cold the next day with tea, this dish holds a permanent spot in the Jamaican heart.

So Where Did It Come From?

Sweet potato pudding has roots in Jamaica’s colonial past, when enslaved Africans made use of the ingredients available to them—sweet potatoes, coconut, spices—and created magic. It’s closely tied to “pone,” a broader term for dense, baked puddings made with grated ingredients like cassava or cornmeal. Over generations, the sweet potato version became a standout.

The original cooking method is part of what makes it iconic: traditionally, the pudding was baked outdoors in a Dutch pot, with hot coals placed underneath and on top—hence the nickname “hell a top, hell a bottom.” The result? A perfectly cooked, slightly crusty pudding with a soft, custardy center.

Why Jamaicans Love It

Ask ten Jamaicans and you’ll get the same answer: it tastes like home.

Sweet potato pudding hits that sweet spot—literally and figuratively—between dessert and sustenance. It’s not overly sweet, and it’s packed with flavor from cinnamon, nutmeg, and coconut milk. Every family has their own twist—some add raisins, others include rum—but the core remains the same.

It’s also tied to rituals and family. Sunday dinners, holidays, funerals, even school events—you’ll find a pan of pudding somewhere in the mix. For many, it’s what Grandma made, what you grew up with, and what you miss the moment you leave Jamaica.

Ready to Make It?

Here’s a straightforward version of Jamaican sweet potato pudding. You don’t need a Dutch pot and coals (unless you want to get real old-school), but the flavor will still be legit.

Ingredients:

• 2 lbs Jamaican sweet potatoes (the dry, white-fleshed kind), peeled and grated
• 2 cups coconut milk
• 1 cup dark brown sugar
• 1/2 cup flour
• 1/2 cup cornmeal (fine)
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup raisins (optional)
• 1 tbsp melted butter
• 1–2 tbsp rum (optional, but encouraged)

For the top (optional “custard” finish):

• 1/4 cup coconut milk
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan or loaf pan.
2. In a large bowl, combine the grated sweet potatoes, flour, cornmeal, sugar, spices, and salt.
3. Add the coconut milk, vanilla, melted butter, and rum. Mix until everything is well combined.
4. Fold in raisins if using.
5. Pour the batter into the greased pan and smooth the top.
6. Bake for about 1.5 to 2 hours, or until a toothpick comes out mostly clean and the top is firm.
7. For extra flair, mix the coconut milk topping ingredients and pour over the pudding about 20 minutes before it’s done baking. Return to oven to set.
8. Let it cool before slicing. It firms up as it rests.

This pudding isn’t just a dessert—it’s a piece of Jamaican culture. Whether you’re from Kingston, MoBay, or the diaspora, one bite takes you straight back. Try the recipe, tweak it to your taste, and pass it on—just like it’s always been done.