Jamaican Sweet Potato Pudding (Vegan)

I grew up eating some of the best Jamaican Sweet Potato pudding in Brooklyn. It’s one of my favorite Jamaican desserts, and I love that it can be made vegan. If you’re into bread pudding then you’ll really enjoy this vegan dessert! It has a thicker, denser, richer texture than bread pudding because of the sweet potato.

Jamaican Sweet Potato Pudding:
Ingredients:

4 cups white sweet potato (Jamaican, Japanese, or white sweet potatoes can be used) chop in a food processor)

2 can coconut milk

2 cups brown sugar

1 Tbsp vanilla

1/2 cup raisins

2 tsp cinnamon

2 tsp nutmeg

2 tsp salt

1 cup flour

3/4 Cup cornmeal (fine grain)

Directions:
Cut the white sweet potato into small chunks and add to a food processor. Blend sweet potato until it’s in tiny chunks like in the video in slide 2 of this post. Add all ingredients to a bowl and stir until well combined. Next, use coconut oil to oil your pan. Pour mixture into the pan and bake at 360F for 1.5 Hours. Let sit for an hour. I personally love the texture it takes on after sitting out for a day. Enjoy!