This Jamaican sweet potato pudding recipe is a vegan spin on this popular dessert enjoyed in Jamaica and the Caribbean throughout the year. It is very moist, rich, and indulgent!
Cook Time: 1 hour 30 mins
Total Time: 1 h 55 mins
Yield: 12 slices
Categories: Gluten-Free, Vegan
Course: Dessert
Cuisine: Jamaican
I enjoyed sweet potato pudding while growing up in Jamaica. It is easy to make, using a food processor or a blender. I must say it wasn’t as easy to make when I was growing up, but it was such a delight to eat and an appreciation of my mother’s labor of love that brings back warm memories!
- Michelle
Author - Michelle - healthier steps
Ingredients
Strawberries + Whipped Cream
2 pounds sweet potato, (aka. Batata) *See Notes
1 14-ounce can coconut milk
1 cup coconut palm sugar
1 teaspoon ginger, freshly grated
1 teaspoon vanilla
1 cup Gluten-Free all purpose flour, or brown rice flour
1/2 teaspoon cinnamon, (optional)
1/2 teaspoon nutmeg, (optional)
1/4 teaspoon sea salt
Custard Topping
1/2 cup coconut milk
1 tablespoon coconut sugar
1/4 teaspoon vanilla
Pinch cinnamon, optional
Instructions
Preheat oven 375 degrees F. Grease a 9-inch round baking pan. Set aside.
Peel sweet potatoes and roughly chop. Grate using the grater or a food processor in batches. (If using a food processor or blender, add some coconut milk to help process)
Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.
Stir in flour to form a mostly smooth batter.
Pour batter into cake pan and bake for 45 minutes.
Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.
Return pudding to oven and bake for another 45 minutes or until top is golden brown.
Delicious served alone or with coconut whipped cream.
Please double the flour if using regular American sweet potato variety.
Notes
Use the white flesh sweet potato also called Batata or Boniato, with dry white flesh and pink to purple skin. Boniato is not sweet as regular orange flesh sweet potatoes.
I have used a combination of sweet potato and other Caribbean/African root vegetables, such as yellow yam, white African yam, taro, eddoes, etc. with great success.
You can omit the spices and just use vanilla or a combination of ground coriander and cardamon. Basically, you can tweak the flavors to suit your taste buds. Cinnamon and nutmeg can be irritating to the lining of the stomach in the long run.
Make sure you add extra coconut milk or water if you are using a high-speed blender. Chop the sweet potato into smaller pieces, pause and periodically scrape down the sides of the blender.
Sweet potato pudding gets firmer as it cools. My husband prefers it when it is softer so I sometimes add extra liquid. I don’t care whether it’s soft or firm. So you might want to adjust liquid depending on your preferences.
If you decide to grate sweet potatoes by hand, make sure you use the smallest hole on the grater to ensure pudding is smooth when baked.
This recipe is by Michelle- healthier steps
Nutritional Information
Energy:274 kcal / 1145 kJ
Fat:10 g
Protein:3 g
Carbs:44 g
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