Vegan Jamaican Sweet Potato Pudding

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
• 1/2 cup coconut milk
• 1 tablespoon coconut sugar
• 1/4 teaspoon vanilla
• 1 pinch cinnamon (optional)

Instructions

1. 1

   Preheat oven 375℉. Grease a 9-inch round baking pan. Set aside.

2. 2

   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.

3. 3

   Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.

4. 4

   Stir in flour to form a mostly smooth batter.

5. 5

   Pour batter into cake pan and bake for 45 minutes.

6. 6

   Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.

7. 7

   Return pudding to oven and bake for another 45 minutes or until top is golden brown.

8. 8

   Delicious served alone or with coconut whipped cream.

9. 9

   Please double the flour if using the regular American sweet potato variety.