Jamaican Sweet Potato Pudding (Gluten Free + Vegan)

A tasty popular Caribbean dessert recipe by the name of Jamaican Sweet Potato Pudding. This delicious dense pudding is so flavoursome and more-ish. Treat yourself to a slice or two after dinner on a Sunday afternoon.

When it comes to Caribbean dessert/sweet goods I think sweet potato pudding is a clear winner for me. I grow up eating this delightful pudding on Sunday after having some rice and peas.

If you are a fan of sweet potatoes then this dessert is what you have been waiting for. It’s tasty, sweet with plenty of warming spices (cinnamon/nutmeg).

It’s also a wheat/gluten free and vegan rendition of a Jamaican classic.

What is sweet potato pudding

Sweet potato pudding is a dish that is typically served after dinner. It consists of flour, sweet potatoes (usually white fleshed ones) coconut milk, spices (mixed spice, nutmeg, cinnamon) sugar, vanilla and raisins.

The ingredients are combined and made into a pureed consistency before being baked in the oven.

In Jamaica, this dish was traditionally baked on a coal pit/pot with hot coals/wood/metal placed underneath and/or on top. This would then be described as “hell a top, ‘hell a bottom and hallelujah in the middle”.

Similar to my Jamaican Cornmeal Pudding Recipe some people prepare a soft custard topping for the pudding. However, my family didn’t do this, we just baked ours and left out the raisins. 

Ultimately, it is all a matter of personal choice and what works for you and yours.

White sweet potatoes vs orange sweet potatoes 

There are different variations of sweet potato out there white, yellow, orange and purple. In the Jamaican culture the sweet potato with the red skin and white flesh is used in recipes that call for it.

• The white flesh sweet potato as used in my Irish Potato Bread recipe is considered to be sweeter then the orange fleshed one.
• In the US orange sweet potatoes are referred to as “yams” in order to distinguish between the two. Like what I used for my Stove Top Candied Yams dish.
• Orange sweet potatoes are widely available in comparison to their white counterpart.

Regardless of these key differences, both sweet potatoes can be used to make this recipe so fear not. If you cannot get hold of any white sweet potatoes then use orange ones, just note that the colour of the pudding will vary.

Ingredients you will need

• Sweet Potato: I used the traditional red skinned potatoes. about 2 small ones will suffice.
• Coconut Sugar: A granulated sweetener such as this one is preferred in comparison to liquid.
• Coconut Milk: Coconut milk is fatty (good fats) and helps with the structure of the pudding.
• Cinnamon/ Nutmeg/Vanilla: These trio of spices are a island person best friend, a total flavour game changer!
• Gluten Free Flour: I used Brown Rice Flour as my chosen GF alternative. It’s very very foolproof!
• Himalayan Pink Salt: Simply to add a bit of flavour!!
• Browning Sauce :Used to add a depth of colour

Recommended Tools/Produce

9 Inch Spring Form Pan
Brown Rice Flour
Glass Mixing Bowl
Whisk
 

How to make Jamaican sweet potato pudding

• Preheat the oven to 180c/350f/gas mark 4 and grease a 9 inch spring form pan with dairy free butter
• Peel each of the sweet potatoes and wash them to remove any debris.
• Place the flour, cinnamon, nutmeg and coconut sugar into a bowl and stir (Picture 2 & 3).

• Use a box grater (or food processor) the side with the protruding medium holes to grate each sweet potato in a medium sized bowl (Picture 5).

• Pour the coconut milk, vanilla and browning into the bowl with the sweet potato and stir (Picture 7 & 8).

• Fold the dry ingredients into the wet ingredients and stir into a smooth batter (Picture 9).
• Pour into a spring form baking pan (Picture 10).
• Bake the pudding for 1 hour and test the readiness by inserting a knife/skewer into the pudding. If it comes out clean, it’s ready, if not bake for another 10 minutes and check again.
• Allow the pudding to cool for at least an hour before cutting and serving.

Recipe variations/adaptations

Cornmeal inclusion: Some recipes include cornmeal along with flour. If you want to include cornmeal use the extra fine texture and use 1/3 cup in place of GF flour.

Soft Top: To create a soft top you will need to combine 1 can of coconut milk with 1/4 cup of coconut sugar and simmer on the stove for 10 minutes. Then 15 minutes into baking the pudding, drizzle the coconut/sugar liquid over the top of the pudding and continue to bake for 45 minutes.

Yellow Yam: It’s not usual for some island people to include a small (grated) piece of yellow yam in their pudding. You would simply include and combine with sweet potato.

Notes and tips 

• Let the sweet potato pudding cool down and become more firm before cutting into it.
• For best results use gluten flour that is either brown rice or buckwheat flour
• If you are using orange sweet potatoes keep in mind that they hold more water so you may need to increase the amount of flour by 1/2 cup-1 cup.
• Browning sauce is not crucial this helps to yield a darker pudding. If you don’t have any to hand, just skip this ingredient.
• Use a large baking pan, preferably a spring form pan to accommodate the pudding. I used a 9 inch spring form pan.
• Use a box grater or food processor with a grater attachment to breakdown the potatoes. Try not to add any water to the potatoes when breaking them down as this may result in the batter doing too runny and the recipe won’t work.

Other Caribbean desserts you may like

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Jamaican Sweet Potato Pudding

A gluten and wheat free version of a traditional beloved Jamaican pudding.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: Jamaican

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 6 to 8 servings

Calories: 470kcal

Author: Charla

Ingredients

• 2 lb sweet potato yields 4 cups grated
• 1 1/3 cup of gluten free flour 190g (I used brown rice)
• 1  cup of coconut sugar 188g
• 1 can of coconut milk 400ml
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla
• 1/4 tsp himalayan pink salt
• 1 tbsp of browning sauce optional
• 1/3 cup raisins optional
• a small piece of yellow yam optional

Instructions

• Preheat the oven to 180c/350f/gas mark 4 and grease a 9 inch spring form pan with dairy free butter
• Peel each of the sweet potatoes and wash them to remove any debris.
• Place the flour, cinnamon, nutmeg, coconut sugar and raisins (if using them) into a bowl and stir
• Use a box grater (or food processor) the side with the protruding medium holes to grate each sweet potato in a medium sized bowl.
• Pour the coconut milk into the bowl with the sweet potato and stir
• Fold the dry ingredients into the wet ingredients and stir into a smooth batter.
• Pour into a spring form baking pan
• Bake the pudding for 1 hour and test the readiness by inserting a knife/skewer into the pudding. If it comes out clean, it's ready, if not bake for another 10 minutes and check again.
• Allow the pudding to cool for at least an hour before cutting and serving.

Notes

• Let the sweet potato pudding cool down and become more firm before cutting into it.
• For best results use gluten flour that is either brown rice or buckwheat flour
• If you are using orange sweet potatoes keep in mind that they hold more water so you may need to increase the amount of flour by 1/2 cup-1 cup.
• Browning sauce is not crucial this helps to yield a darker pudding. If you don't have any to hand, just skip this ingredient.
• Use a large baking pan, preferably a spring form pan to accommodate the pudding. I used a 9 inch spring form pan.
• Use a box grater or food processor with a grater attachment to breakdown the potatoes. Try not to add any water to the potatoes when breaking them down as this may result in the batter doing too runny and the recipe won't work.

Nutrition

Calories: 470kcal | Carbohydrates: 82g | Protein: 7g | Fat: 15g | Saturated Fat: 13g | Sodium: 248mg | Potassium: 723mg | Fiber: 8g | Sugar: 25g | Vitamin A: 21450IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 4mg

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