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A slice of sweet potato pudding
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Jamaican Sweet Potato Pudding (Gluten Free + Vegan)

Learn to make this Caribbean dessert recipe by the name of Jamaican Sweet Potato Pudding. This delicious dense pudding is so flavoursome with the custard top. Treat yourself to a slice or two after dinner.
Course Dessert
Cuisine Jamaican
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 people
Calories 470kcal
Author Charla

Ingredients

  • 1½-2 lb sweet potato (680g)
  • ½ lb yellow yam (226g)
  • ½ cup cornmeal (80g)(fine texture)
  • ½ cup brown rice flour (80g)
  • 1  cup raw cane sugar (200g)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon pink salt
  • 1 tablespoon homemade browning sauce (use 1 teaspoon if you are using store bought)
  • 1 teaspoon vanilla extract
  • 14 oz coconut milk (400ml)

For the soft/custard top

  • ½ cup coconut milk (118ml)
  • 2 tablespoon raw cane sugar (24g)
  • ⅛ teaspoon cinnamon

Instructions

  • Preheat the oven to 180C/356F/gas mark 4 and grease or line a 9 inch pan with a loose base
  • Peel the sweet potato and wash to remove any debris.
  • In another medium sized bowl, use a box grater (the side with the protruding medium holes) to grate the sweet potato followed by the yellow yam.
  • Place the brown rice flour, cornmeal, cinnamon, nutmeg and coconut sugar into a medium sized bowl then stir and set aside..
  • Pour the vanilla, browning and coconut milk into the bowl with the sweet potato and stir.
  • Gradually fold the dry ingredients into the wet ingredients and stir into a smooth batter.
  • Pour the batter into a spring form baking pan.
  • Bake for about one hour.
  • While the pudding is being baked prepare the ingredients for the soft/custard top in a small bowl and whisk.
  • Remove the sweet potato pudding from the oven then carefully pour the liquid on top, using a spoon to spread evenly over the surface.
  • Return the pudding to the oven and bake for further 45 minutes to one hour or until the top of the pudding has completely absorbed the coconut milk.
  • Remove from the oven and allow to completely cool before removing from the baking pan.
  • Allow the pudding to completely cool before cutting and serving.

Video

Notes

    • Let the sweet potato pudding cool down and become more firm before cutting into it.
    • You can grease the baking pan or line it with parchment paper like I have done.
    • You can use sorghum, amaranth or buckwheat flour instead of brown rice flour.
    • To keep this recipe traditionally Jamaican, you will need to use red skin sweet potatoes NOT the ones with the orange flesh.
    • Make sure you leave atleast a one inch space at the top of your pan to accommodate the coconut milk which forms the custard top.
    • Chop the sweet potato into small pieces and grate if you don't find grating a large sweet potato very manageable.
    • It is normal for the sweet potato or yellow yam to discolour, this is quite normal and due to oxidation.
    • Use a box grater with the SMALL SIZED HOLES.
    • Some people add shredded coconut or raisins to their sweet potato pudding.
    • 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.
  •  
    • Any leftovers can be stored in an airtight container and refrigerated for up to 3 days.
    • Wrap the pudding in aluminium foil if you wish to re-heat it.

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