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.
Delicious, my husband enjoyed the pudding and it was not too sweet. Thank you, I really feel like a baker now.
I’m so happy your husband enjoyed it, thank you for leaving your feedback. I appreciate it.
Thank you so much! Do you bake for 45 mins then take it out to add the topping ingredients and bake for another 45?
Vanessa, you are welcome. Yes that’s correct.
Is it supposed to crack in the middle? Did I do something wrong while making it?
Vanessa, I’m not sure why there is a crack in the middle. Once it tastes great then I wouldn’t worry about it.
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?
Vanessa, I would use the batata. I’m not too sure about the sweet potatoes from Shop rite. I hope you enjoy.
This looks delicious! i shall try making it. Thank you for the recipe
Thank you Brenda, I hope you enjoy!
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?
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.
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.
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.
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.
Hi I think your recipes are wonderful. I would like you to send me info I’m making them thank you
Hello Rosemary, thank you. What information would you like for me to send?
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!
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.
This sounds yummy but do you have to use coconut palm sugar or would caster or granulated be okay?
Yes caster or granulated would work, thank you. I hope you enjoy it!
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
Jade, I’m so happy you enjoyed it. Yes adding extra flour will help, also as it cools it firms up more. Thank you for sharing your feedback.
Trying this today I’m so excited!!!
That’s awesome Kiki, thank you! I hope you enjoy it!
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
Brigitte, I rarely use coconut flour because it swells so much to be honest so I would prefer millet or buckwheat flour.
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
Hi,
Did you use the same ration with buckwheat to regular flour??
This recipe sounds delish!!
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!
Iryna, thank you. You can substitute regular flour. I hope you enjoy.