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- by Michelle Blackwood, RN
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!
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!
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Vegan Jamaican Sweet Potato Pudding
In Jamaica, they call this baking style “hell a top, hell a bottom, and hallelujah in the middle.” It results in a decadent pudding with a perfectly baked sweet custard top.
Nowadays, I make my version of Jamaican sweet potato pudding vegan and gluten-free. I quickly peel and chop the potatoes. Process in a food processor, add canned coconut milk, gluten-free flour, and spices, and pop it in an oven. I do a special step to get the custard topping by adding extra sweetened coconut milk halfway during baking.
This recipe is a must-try, there isn’t much room to fail if you are trying it for the first time. You will be happy you tried it! Serve it with my Jamaican StewPeas with Dumplingsand my Jamaican Sorrel Drink for a truly authentic taste of the Island.
In Jamaica, this baking style is called “hell a top, hell a bottom, and hallelujah in the middle.” The result would be a decadent pudding perfectly baked with a sweet custard top.
Nowadays, I make my version of Jamaican sweet potato pudding vegan and gluten-free. I peel and chop the potatoes.
Process in a food processor, add canned coconut milk, gluten-free flour, and spices, and pop it in an oven. I do a special step to get the custard topping by adding extra sweetened coconut milk halfway during baking.
This recipe is a must-try, there isn’t much room to fail if you are trying it for the first time. You will be happy you tried it! Serve it with my Jamaican StewPeas with Dumplingsand my Jamaican Sorrel Drink for a truly authentic taste of the Island.
How To Make Vegan Jamaican Sweet Potato Pudding
To make Jamaican Sweet Potato pudding, you will need a special variety of sweet potato that has white flesh with red skin. It is mainly sold in West Indian, Asian and African grocery stores. But fortunately, it’s getting more popular here in the USA and it can even be found in Walmart. Sometimes it is also sold as ‘batata’.
Here are some of the differences between Jamaican white-flesh sweet potato and American orange-flesh sweet potato
- The Jamaican white flesh sweet potato is white flesh with red skin and the American sweet potato is orange flesh with brown skin.
- Jamaican sweet potato are sturdier when cooked, while American sweet potato are softer
- Jamaican sweet potatoes are starchier in texture than American sweet potatoes.
- Although they are both sweet, there is a distinct difference in their sweetness.
Pro Chef Tip
Update: I have known readers who have replaced gluten-free flours with regular all-purpose flour with great success.
Also, a reader noted that she has doubled the flour and was able to have success using American sweet potatoes. I will have to try it soon.
How To Store Jamaican Sweet Potato Pudding?
I usually store mine for 1-2 days in a container with a tight-fitting lid, then refrigerate any leftovers. It also freezes well.
Other Jamaican Gluten-Free Vegan Desserts To Try
- Jamaican Cornmeal Pudding
- Jamaican Blue Draws
- Vegan Pineapple Tart
- Gluten-Free Mango Bread
- Vegan Plantain Bread
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Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
- Cuisine: Jamaican
- Seasons: Christmas, Thanksgiving
Nutrition
(Per portion)
- Energy: 274 kcal / 1145 kJ
- Fat: 10 g
- Protein: 3 g
- Carbs: 44 g
Cook Time
- Preparation: 15 min
- Cooking: 1 h 30 min
- Ready in: 1 h 55 min
- For: 12 Slices
Ingredients
- 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
Notes:
- Use the white-fleshed sweet potato, also called Batata or Boniato, with dry white flesh and pink to purple skin. Boniato is not as sweet as regular orange-fleshed sweet potatoes.
- I have used a combination of sweet potatoes 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 the 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.
Michelle Blackwood, RN
Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.
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Please Leave a Comment and a Rating
227 Comments
Leonzo February 9, 2024
Reply ↓
Can I replace the coconut sugar with Maple Syrup? I’m on a no sugar diet i’m curious if i can replace the sugar with another sweetener (no stevia/monk fruit)
Michelle Blackwood February 9, 2024
Reply ↓
Yes you can use syrup as a replacement. I’m sure it will turn out just fine.
MIRANDA November 29, 2023
Reply ↓
I just made something similar to this but used condensed sweeten coconut milk no flour and cornstarch. Is it the type of potato or the fact coconut is used? Nonetheless it tastes amazing 👏
patricia November 20, 2023
Reply ↓
Do you boil the sweet potato first and if so for how long?
Angelique September 25, 2023
Reply ↓
Beautiful recipe,I will try to make It
Orquidea Dom June 29, 2023
Reply ↓
Thank you for this wonder, this recipe looks delicious and I will make it for sure.
But I wanted to ask if I can substitute rice flour for oat flour?Niyireba June 28, 2023
Reply ↓
My favorite foods
Gapira June 9, 2023
Reply ↓
Beautiful recipe
Boniface June 15, 2023
Reply ↓
This looks so good can’t wait to make It
Eugene December 3, 2023
Reply ↓
Looks lovely,I love this
Dayna's Vegan Kitchen June 9, 2023
Reply ↓
Brilliant recipe
Michelle Blackwood June 15, 2023
Reply ↓
Thanky You!
Simrin June 1, 2023
Reply ↓
Hello,
I just wanted to ask if it would be possible to sub the gluten free flour for regular ap flour? And would the measurements change if so? Also is it possible to sub it for any other flours, like for example – rice flour?
Thank you!Michelle Blackwood June 6, 2023
Reply ↓
if you swap for regular flour it will still be the same as the recipe says no need to add more or less