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
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 Stew Peas with Dumplings and 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 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 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’.
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 Vegan Desserts To Try
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Vegan Jamaican Sweet Potato Pudding
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
- 1 pinch cinnamon optional
Instructions
- Preheat oven 375℉. 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 the regular American sweet potato variety.
I would love to make this recipe but I would like to know what kind of coconut milk you used. Is it the Grace brand coconut milk used for peas and rice recipes or the carton of coconut milk that is drinkable for smoothies,cereals and such?
Shonnie, that’s a good question! It is actually the brand in the tin like the Grace brand not the drinkable one. I find the one in the tin has more flavor but it will still turn out good with the one from the carton.
Thanks! I appreciate the response, in my area the Grace brand is most popular at the store. I will get that then and try it out! Can’t wait!! ?
Awesome Shonnie, enjoy!
It was always plant based never has it any animal product says me the JAMAICAN
Hello Petal, I’m Jamaican as well and yes in Jamaica butter and cow’s milk combined with coconut milk are sometimes used which are both animal products. It all depends on where on the Island you are from.My husband is from St. Catherine and I am from Hanover and our style of cooking is slightly different. For instance, he grew up cooking with pimento berries and my mother cooked with the leaves because we had a tree at home. I grew up with green banana dumplings, he ate more cassava dumplings.
I tried this recipe within minutes of finding it. I used a blender. Your tips were useful. I used a white california sweet potato, almond and coconut milk; delicious. Thanks for sharing.
Awesome Bridget, I’m so happy you love it and can find the sweet potato in California, love your almond/coconut blend too :)
This is made across the Caribbean. I remember having to grate the potatoes as a child.
You are so right Maralondon, I believe the Philipines have a version also. I remember my fingers accidentally grating my fingers too, ouch!!!
So now I am wondering if the US sweet potato is a hybrid. If it is we should not be eating it, as it is labatory based and not in nature. Will look into this.
Have you tried this with a graham cracker crust?
RBBVegan, I’m not so sure if it is or not, but that is a thought. Now I’m curious. The reason why we don’t traditional put it in a crust is because the texture is pretty firm unlike the traditional American style sweet potato. It’s such a remarkable tasting dessert on its own that it doesn’t really need a crust. It would just be added work seriously. The both don’t compare, they taste so different.
This is the same recipe blacks used in the south with the American sweet potato. There has never been a crust. This is a pudding
Wow Lynda, I didn’t know this! Thank you for the information. I will definitely try it using regular sweet potato. I guess they use eggs in the recipe to hold it.
So I take it there is no need to make a crust for this pie?
Hello Joyce, yes no need to make a crust, as long as you use the white flesh sweet potato with red skin sold in the West Indian, Asain, or African market or ask for it in Kroger, Pathmark, Walmart, Shoprite. You can ask for batata it will work. This type of sweet potato has less water content, that results in a firmer dessert. Tastes amazing!
If I can’t find the white flesh sweet potatoes, will it work with the orange ones?
Jo, I’m so sorry. The taste will be great but the texture will be softer. Add an extra 1/2 cup of gluten free flour. I haven’t made it with the orange flesh alone, but I have done it half and half.
This looks incredibly delicious! I can’t wait to try it! Thank you! – Karen
Thanks Karen, please enjoy!
It looks heavenly. I can not wait to try it. Just bought a new food processor yesterday. This recipe will be in heavy rotation. Thank you for sharing the vegan version!
Thanks a lot, sounds like a winner please enjoy!
Thank you for posting, I am dreaming sweet potato. This right on time.
You are welcome, sweet dreams :)