Vegan Jamaican Sweet Potato Pudding

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Vegan Jamaican Sweet Potato Pudding

Vegan Jamaican Sweet Potato Pudding is the vegan version of this popular dessert enjoyed in Jamaica and the Caribbean throughout the year! It is very moist, rich, and indulgent!

Vegan Jamaican Sweet Potato Pudding

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!

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

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Categories: ,


274 kcal / 1145 kJ
10 g
3 g
44 g
Per portion

Cooking Time

15 min
1 h 30 min
Ready in:
1 h 45 min
12 Servings


Custard Topping


  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.


Jamaican Sweet Potato Pudding (Vegan, Gluten-Free)


  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

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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  1. 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!

  2. 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.

  3. 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 :)

  4. LovingItVegan
    April 19, 2020

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

  5. 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!

  6. Verna Lewis
    February 28, 2020

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

  7. 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.

  8. 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 :)

  9. Carol
    December 10, 2019

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

  10. 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.

  11. 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.