Name: Vegan Jamaican Sweet Potato Pudding Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Jamaican
Ingredients: 2 pounds sweet potato (aka batata) – peeled and grated; 1 14-ounce can coconut milk; 1 cup coconut palm sugar; 1 teaspoon freshly grated ginger; 1 teaspoon vanilla extract; 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; 1/2 cup coconut milk; 1 tablespoon coconut sugar; 1/4 teaspoon vanilla extract; 1 pinch cinnamon (optional)

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Introduction

Vegan Jamaican Sweet Potato Pudding is a comforting, naturally sweet dessert that showcases the rich flavors of sweet potato and warm spices. This traditional treat is moist, flavorful, and perfect for sharing with family and friends.

A thick slice of golden brown cake with a slightly grainy texture sits on a white plate. The cake’s top is shiny and caramelized, while the side shows a dense, moist interior. Next to the slice are three bright green lime wedges with a fresh, juicy look. Behind the lime wedges, a small scoop of white cream or ice cream adds contrast. The plate rests on a brown woven mat, and behind it is a clear glass filled with water, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds sweet potato (aka batata) See Notes
1 14-ounce can coconut milk
1 cup coconut palm sugar
1 teaspoon freshly grated ginger
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
1/2 cup coconut milk (for topping)
1 tablespoon coconut sugar (for topping)
1/4 teaspoon vanilla (for topping)
1 pinch cinnamon (optional, for topping)

Instructions

Step 1: Preheat your oven to 375℉ (190℃) and grease a 9-inch round baking pan. Set aside.
Step 2: Peel the sweet potatoes and roughly chop them. Grate the sweet potatoes using a grater or pulse in a food processor in batches. Add a little coconut milk if needed to help processing.
Step 3: Transfer the grated sweet potatoes to a large mixing bowl. Add the 14-ounce can of coconut milk, coconut palm sugar, ginger, vanilla, cinnamon, nutmeg, and sea salt. Stir well.
Step 4: Stir in the gluten-free flour until the mixture forms a mostly smooth batter.
Step 5: Pour the batter into the prepared baking pan and bake for 45 minutes.
Step 6: While the pudding bakes, combine the 1/2 cup coconut milk, 1 tablespoon coconut sugar, 1/4 teaspoon vanilla, and a pinch of cinnamon in a small bowl to make the topping.
Step 7: Remove the pudding from the oven and pour the topping evenly over the surface. Return to the oven and bake for another 45 minutes, or until the top is golden brown.
Step 8: Let the pudding cool slightly before serving. It’s delicious on its own or paired with coconut whipped cream.
Step 9: Note: If using the regular American sweet potato variety, double the amount of flour for best results.

Tips & Variations

Grate the sweet potatoes finely to help create a smooth texture in your pudding.
For a nuttier flavor, toast the flour lightly before adding it to the batter.
Feel free to add a splash of rum or vanilla rum extract for a festive twist.
Substitute coconut palm sugar with brown sugar if unavailable, but note it will alter the flavor slightly.

Storage

Store leftover pudding covered in the refrigerator for up to 4 days. To reheat, warm individual portions gently in the microwave or oven until heated through. This pudding also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

How to Serve

A thick, triangular slice of brown, moist cake with a slightly crispy top sits at the center of a white plate. A small bite-sized piece of the cake is cut and placed near the edge of the slice, with a silver fork resting close by on the plate. To the left of the cake are two green lime wedges and a round scoop of white cream or ice cream. The plate is placed on a textured brown cloth, and the background features a soft, blurry white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweet potatoes instead of batata?

Yes, you can use regular sweet potatoes. However, they have higher moisture content, so it is recommended to double the amount of flour to help the pudding set properly.

Is this pudding gluten-free?

Yes, as long as you use a gluten-free all-purpose flour or brown rice flour, this pudding is gluten-free. Always check your flour packaging to ensure it is certified gluten-free.