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.
Amazing recipe!! Yummm!!!
Beth, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Thank you for taking the time to do this. I have been trying to go back to vegan due to some issues I had. Now just want to eat healthier.
Joyce
Joyce you are welcome, I’m praying your health will improve.
Tried this recipe yesterday and it was delicious!
Seaira, I’m so happy you enjoyed it. Thank you for leaving your feedback.
Made this today using I large sweet potato, blend in coconut milk. Add 1/2 cup cornmeal, 1/2 buckwheat flour and some coconut flake. (Wish i had pecans) Used your recommended spices. Didn’t have Maple syrup, used agave. For the topping I mixed coconut cream with apple sauce, vanilla essence etc. I was craving some j’can pudding. Never made one before , but it was simple to make and delicious. Not sweet which was my intent I’ll use a tad of agave when I’m having it. Wish I could post a photo. Thank you!
Sandra, I’m so happy you enjoyed it. Thank you very much for sharing your adjustments with us.
Hi Michelle what sugar can I use if I dont have cocunut palm sugar?
Thanks!
Any sugar or sweetener works with this recipe.
With your sweet potato pudding recipe you can substitute your flour with corn meal (finely ground). It actually gives it a better consistency.
Hi can I please ask the difference in taste or texture with and without the custard? Also would adding currants or raisins affect the pudding? I’ve yet to try this, so cannot rate. But will definitely rate afterwards. Thank you.,
I find the custard makes it moister but by all means, you can leave it out especially if you are adding raisins or the currants. Thank you for your feedback.
If I am not doing the custard topping, do I cook for only the first 45 min.? Or do I still need to cook fir the additional 45 min?
C great question, I actually cook it for the first 45 minutes to ensure that when I pour the custard topping on top of the pudding it is already set. So I would cook it for another extra 15 minutes so a total of 60 minutes.
Hi! I’m baking this recipe now but was wondering if I don’t want to add the toping if I have to keep baking it for another 45 minutes.
Thanks!
Monica, a total of 60 minutes for baking is fine without the topping.
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?
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.
Thanks honey, I sure will try it this weekend! 😊
Awesome, I hope you enjoy!
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!
That’s so awesome, I’m happy everyone enjoyed it. Greetings from Florida. Thank you for sharing your feedback with us.