Jamaican sweet potato pudding

Sweet potato pudding cut into 8 slices

Delicious beloved Jamaican sweet potato pudding – GF, vegan




  1. Preheat the oven to 180c/350f/gas mark 4 and grease a 9 inch spring form pan with dairy free butter
  2. Peel each of the sweet potatoes and wash them to remove any debris.
  3. Place the flour, cinnamon, nutmeg, coconut sugar and raisins (if using them) into a bowl and stir
  4. Use a box grater (or food processor) the side with the protruding medium holes to grate each sweet potato in a medium sized bowl.
  5. Pour the coconut milk into the bowl with the sweet potato and stir
  6. Fold the dry ingredients into the wet ingredients and stir into a smooth batter.
  7. Pour into a spring form baking pan
  8. 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.
  9. Allow the pudding to cool for at least an hour before cutting and serving.