Cazuela (Puerto Rican Sweet Potato and Pumpkin Pudding)
A dense, spiced holiday pudding of mashed sweet potato and calabaza with coconut milk, eggs and warm spices, traditionally baked in a banana leaf-lined dish. Like a Caribbean pumpkin pie without the crust.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil and mash
Put the sweet potato and in a pot, cover with the water and boil for about 20 minutes, until very soft. Drain well and mash until smooth.
- 600 g sweet potato
- 500 g
- 2 L water
✅ Done when: pieces are very soft and mash easily with no lumps
Heat the oven
Heat the oven to 180°C (160°C fan). If using the , hold each piece with tongs about 10 cm above a low stove flame, turning constantly a few seconds per side until bright green and soft, then use it to line a 23 x 33 cm baking dish; if not, just grease the dish with the extra butter.
- 2 pieces (optional)
- 1 tsp butter for greasing (optional)
✅ Done when: oven is at temperature; leaf (if used) is bright green and glossy, not charred
Mix the batter
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Bake
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Cool and serve
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Boil and mash
Put the sweet potato and in a pot, cover with the water and boil for about 20 minutes, until very soft. Drain well and mash until smooth.
- 600 g sweet potato
- 500 g
- 2 L water
✅ Done when: pieces are very soft and mash easily with no lumps
Heat the oven
Heat the oven to 180°C (160°C fan). If using the , hold each piece with tongs about 10 cm above a low stove flame, turning constantly a few seconds per side until bright green and soft, then use it to line a 23 x 33 cm baking dish; if not, just grease the dish with the extra butter.
- 2 pieces (optional)
- 1 tsp butter for greasing (optional)
✅ Done when: oven is at temperature; leaf (if used) is bright green and glossy, not charred
Mix the batter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake
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Cool and serve
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The Story Behind the Dish
Cazuela takes its name from the clay pot it was once baked in. It brings together the island's root vegetables, coconut and the spices of the Caribbean trade.
It's a traditional dessert of the Christmas season, served alongside arroz con dulce, tembleque and coquito.
⭐ Why It's Famous
Dense, spiced and comforting, it's like a tropical pumpkin pie made for sharing.
💡 Fun Fact
Old recipes call for cooking cazuela in a wood-fired oven, wrapped in banana leaves, which gives it a subtle smoky aroma.
All over Puerto Rico
18.47°N, -66.11°W
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