Vegan Jamaican Sweet Potato Pudding
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!
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Servings: 12 slices
Calories: 166kcal
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.
Nutrition
Calories: 166kcal | Carbohydrates: 35g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 120mg | Potassium: 278mg | Fiber: 3g | Sugar: 13g | Vitamin A: 10726IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg