Vegan Jamaican Sweet Potato Pudding

Jump to Recipe

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!

Vegan Jamaican Sweet Potato Pudding

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!

Vegan Jamaican Sweet Potato Pudding

Vegan Jamaican Sweet Potato Pudding

My mom would grate the sweet potatoes by hand using a box grater, this was one of my least favorite tasks! She would mix the grated sweet potatoes with coconut milk (freshly grated), flour, spices, and raisins.  

The mixture was then baked outdoors, using a traditional coal stove. She would make a fire with charcoal beneath the baking pan, then cover the baking pan and put more heated coals on top of the baking pan.

Jamaican Sweet Potato Pudding

In Jamaica, this style of baking is called, “hell a top, hell a bottom and hallelujah in the middle” The results 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. In a jiffy,  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 Stew Peas with Dumplings and 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 a 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

  1. The Jamaican white flesh sweet potato is white flesh with red skin and the American sweet potato is orange flesh with brown skin.
  2. The Jamaican sweet potato is sturdier when cooked, the American sweet potato is softer.
  3. Jamaican sweet potato is starchier in texture than American sweet potato
  4. Although they are both sweet, there is a distinct difference in their sweetness.

Pro Chef Tip

Update: I have known readers who have replaced the 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.

Vegan Jamaican Sweet Potato Pudding

How To Store Jamaica Sweet Potato Pudding?

I usually keep mine for 1-2 days in a container with a tight-fitting lid, and then refrigerate if any is left. It also freezes well.

Other Jamaican Gluten-Free Vegan Desserts To Try

  1. Jamaican Cornmeal Pudding
  2. Jamaican Blue Draws
  3. Vegan Pineapple Tart
  4.  Gluten-Free Mango Bread
  5. Vegan Plantain Bread

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Get discounted copies of my cookbook Here

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Categories

Nutrition

(Per portion)
  • Energy: 274 kcal / 1145 kJ
  • Fat: 10 g
  • Protein: 3 g
  • Carbs: 44 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 1 h 30 min
  • Ready in: 1 h 55 min
For: 12 Slices

Ingredients

Custard Topping

Instructions

  1. Preheat oven 375 degrees F. Grease a 9-inch round baking pan. Set aside.
  2. 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)
  3. Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.
  4. Stir in flour to form a mostly smooth batter.
  5. Pour batter into cake pan and bake for 45 minutes.
  6. Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.
  7. Return pudding to oven and bake for another 45 minutes or until top is golden brown.
  8. Delicious served alone or with coconut whipped cream.
  9. Note: Please double the flour if using regular American sweet potato variety.

Notes

Jamaican Sweet Potato Pudding (Vegan, Gluten-Free)

Notes:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
    Jamaican Sweet Potato Pudding
Recipe author's Gravatar image

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.

Please Leave a Comment and a Rating

Rate this recipe

135 Comments
  1. Stacy
    August 17, 2020

    Gonna try this version, I’m so used to the “real” version from home but since I’m now vegan this is exciting for me to still have a chance to have sweet sweet potato pudding!! Oh, can we use Whole Wheat Flour?

    • Michelle Blackwood, RN
      August 17, 2020

      Hehehe, Stacey, the only difference from what I recall is they used melted butter, white sugar, and I changed the flour. So it will actually taste just like the one back home. Yes, you can use any flour, the recipe is hard to spoil. Hope you enjoy it.

  2. Krisztina
    August 9, 2020

    Dear Michelle! I made it twice. Everyone really enjoyed it! I used yellow stweet potato, because I live in Hungary, and I can buy only that. Thank you very much for this recipe, and for the advice. This is our new favourite dessert!

    • Michelle Blackwood, RN
      August 9, 2020

      That’s so awesome, I’m happy everyone enjoyed it. Greetings from Florida. Thank you for sharing your feedback with us.

  3. Kaytee
    July 12, 2020

    Delicious, my husband enjoyed the pudding and it was not too sweet. Thank you, I really feel like a baker now.

    • Michelle Blackwood, RN
      July 12, 2020

      I’m so happy your husband enjoyed it, thank you for leaving your feedback. I appreciate it.

      • Vanessa
        July 13, 2020

        Thank you so much! Do you bake for 45 mins then take it out to add the topping ingredients and bake for another 45?

        • Michelle Blackwood, RN
          July 13, 2020

          Vanessa, you are welcome. Yes that’s correct.

          • Vanessa
            July 14, 2020

            Is it supposed to crack in the middle? Did I do something wrong while making it?

          • Michelle Blackwood, RN
            July 14, 2020

            Vanessa, I’m not sure why there is a crack in the middle. Once it tastes great then I wouldn’t worry about it.

  4. Vanessa
    July 12, 2020

    I got batata at an international store and also have sweet potatoes I got from shop rite. Are either one okay to use or should I use the batata I got?

    • Michelle Blackwood, RN
      July 12, 2020

      Vanessa, I would use the batata. I’m not too sure about the sweet potatoes from Shop rite. I hope you enjoy.

  5. Brenda Wall
    July 1, 2020

    This looks delicious! i shall try making it. Thank you for the recipe

  6. Nesha
    June 18, 2020

    Hi I’m currently making it as we speak but at the 1hr 15 min mark it was still watery and also really white. How much longer do you think it needs?

    • Michelle Blackwood, RN
      June 18, 2020

      Nesha, it is definitely cooked. It will thicken as it cools. Not sure why it is really white, did you use Caribbean sweet potatoes? If you did and added flour plus all the ingredients as written, it will be perfect.

      • Nesha
        July 3, 2020

        Hi thanks for replying. It did get harder but still not as hard as I like. I’m currently making it again with regular All purpose flour this time adding an extra cup of flour so we will see how it turns out. The sweet potato I found was the Japanese red skin which the closest to a jamaican sweet potato I could find in California.

  7. Karen Nesbitt
    June 13, 2020

    Hi Michelle
    In the topping part of the recipe, is the coconut milk also from a can or can it be from a carton. I just want to make sure I use the right type of milk. Thanks.

    • Michelle Blackwood, RN
      June 13, 2020

      Karen, I never buy the coconut from the carton because I presumed it would be more watery so I prefer to use the ones from the can or fresh coconut milk that I make from scratch. It probably will work though.

  8. Rosemary Rodriguez
    June 12, 2020

    Hi I think your recipes are wonderful. I would like you to send me info I’m making them thank you

  9. Ericca
    June 4, 2020

    So delicious!!! I chopped up some dates and put them on top of the batter before putting it in the oven and it added some texture difference that made it even better!

    • Michelle Blackwood, RN
      June 6, 2020

      Ericca, I’m so happy you enjoyed it. The last time I made it, I substituted the sugar for dates and add enough to sweeten to taste and it was delicious.

      • Sher
        June 9, 2020

        This sounds yummy but do you have to use coconut palm sugar or would caster or granulated be okay?

  10. Jade Lioness
    May 31, 2020

    I LOVED this recipe!! I’ve never been to Jamaica but this reminded me of Belize 💙
    Delicious and so easy. I grated the sweet potato (I used yellow) and loved the texture… Mine didn’t hold together well, so next time I will use more flour. The flavours though 😍
    Going to look through your other recipes now… But this is my new FAVOURITE desert. Thank you

  11. Brigitte
    May 29, 2020

    Can I use coconut flour as a gluten free flour..?!? Does it make the magic too…?! :) if not what kind of gluten free flour do you recommend? what would
    You say about Mile or buckwheat flour..??

    Thanks in advance !

    Brigitte

    • Michelle Blackwood, RN
      May 30, 2020

      Brigitte, I rarely use coconut flour because it swells so much to be honest so I would prefer millet or buckwheat flour.

      • Brigitte
        June 1, 2020

        Michelle, this is an amazing dessert 🤩😍 i made it today and i used buckwheats flour and it was just perfect and juicy and mega tasty! I will definitely do it again and again and again hihi
        Many thanks for sharing this recipe !!! xxx

        • Izzy
          June 7, 2020

          Hi,
          Did you use the same ration with buckwheat to regular flour??
          This recipe sounds delish!!

  12. Iryna @ Mindful Points
    May 25, 2020

    Sounds delicious! And I think I might have all the ingredients in my pantry, except for the gluten-free flour. Need to give it a try. Thanks for sharing!

  13. Elaine Scotton
    May 25, 2020

    this looks and sounds amazing. I am in need of tweeking a little as i’m ‘keto’ish’ and can’t use flour, but can use ‘Lupin flour, coconut flour, almond flour’ would this be okay? and to confirm, the potatoes are grated RAW, not cooked correct? I’m use to baking my sweet potatoes so wasn’t sure if i was reading the recipe correctly. and I can’t wait to try this.

    • Michelle Blackwood, RN
      May 25, 2020

      Elaine, I’m thinking lupin flour would be your best bet or how about tapioca flour? Be mindful to double the flour in the recipe if using regular orange-fleshed American sweet potatoes because they are more watery and yes the potatoes are raw. I hope you enjoy it.

  14. Marianela
    April 20, 2020

    Hi, Michelle
    I just made the pudding . Pure heaven 😋! Delicious and nutritious ,so the only problem would be not to eat it in the same day😜

    • Michelle Blackwood, RN
      April 20, 2020

      Haha, Marianela, I’m so happy you enjoyed it. Thank you for sharing your feedback. I understand its hard to eat one slice :)

  15. LovingItVegan
    April 19, 2020

    Thanks for the recipe.
    Keep safe and faithful to His Words for soon, Jesus will come. Be strong.
    Thanks again.

  16. Violet
    March 3, 2020

    Hi Michelle! The pudding looks amazing, can’t wait to try it! What is the best way to store this pudding once it cools? Should I put it in the refrigerator? Thank you in advance for your answer!

    • Michelle Blackwood, RN
      March 3, 2020

      Violet, I usually keep mine for 1-2 days in a covered container and then refrigerate if any is left. It also freezes well.

      • Violet
        March 3, 2020

        Thanks you, Michelle!

  17. Verna Lewis
    February 28, 2020

    Ok, thanks very much. Will let you know how it turns out.

  18. Verna Lewis
    February 27, 2020

    Hi Michelle,
    I need your help, please.
    Do I purchase 2 pounds of potatoes ? Or should I measure 2 pounds of grated potatoes in a measuring cup?

    • Michelle Blackwood, RN
      February 27, 2020

      Verna, this recipe is so forgiving. You could peel and grate 2 medium-size sweet potatoes and it will work.

      • Verna Lewis
        February 28, 2020

        Ok, thanks very much. Will let you know how it turns out.

  19. Grace
    January 31, 2020

    Thank you for sharing this recipe. Before I make this I was wondering if I could use normal plain flour ? I’ll be using organge sweet potatoes so It seems as tho i will need to double the flour. Hope to hear back :)

  20. Carol
    December 10, 2019

    This was absolutely delicious! Thank you for sharing your recipe and your cherished memories!

  21. Vicky
    September 14, 2019

    I currently have this baking in the oven right now! I used the grater blade in my food processor. Hopefully the texture turns out ok. I tasted a bit of the batter and it tastes great. What is the best way to store this pudding once it cools?

    • Michelle Blackwood
      September 14, 2019

      Vicky, when I used my food processor I usually use the S blade with the coconut milk, scraping down the sides. I hope you enjoy it.

  22. Dawn
    August 1, 2019

    It’s a long time since I had proper Jamaican Sweet Potato Pudding! I love the fact that there is FINALLY a healthier, non-dairy recipe from a genuine Jamaican!
    Please continue to post healthier versions of beloved Jamaican recipes! My mother gets YouTube on the Roku box and I know she’d love to see some demonstrations of you making your recipes but I have noticed that some of your videos seem to go so fast! Would it be possible for you to do a demonstration of this recipe where you go step by step, while mentioning the measurements of the ingredients–just everything until it’s ready to put in the oven?
    Keep up the great work!

    • Michelle Blackwood
      August 1, 2019

      Dawn, I’m so happy you love my sweet potato pudding recipe, it is my plan to do live recipes as soon as I get all the kinks worked out. Summertime here is so hectic and I’m doing lots of catering events etc. but as soon as I get settled down I hope to do live videos. Thank you for your encouraging words, I really appreciate them.

    • Patty
      September 30, 2019

      What can be used instead of coconut milk and sugar, for no coconut allowed in diet?

      • Michelle Blackwood
        September 30, 2019

        Patty instead of coconut milk, use any of your favorite plant-based milk, for example, oat milk or rice milk. Note it will taste just as good but just lack the traditional coconut flavor, which is understandable. I have used maple syrup with success and coconut sugar. I’m sure you could also blend pitted dates with the non-dairy milk in a high-speed blender until very smooth, you would just have to add enough to sweeten the pudding. You would have to taste the batter, making sure it is sweet to taste. Hope this helps.

    • Diane
      October 8, 2019

      Hi Dawn. You can slow down the speed of the YouTube videos in settings.