Gluten-Free, Vegan Jamaican Sweet Potato Pone (Pudding) | Simone, The Curvy Cook

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

Grate 3 sweet potatoes using a food processor for a finer texture.

Pour the grated sweet potatoes into a mixing bowl.

Add 3/4 cup sugar to the sweet potatoes.

Prepare a flax egg by mixing 2 tablespoons of flaxseed with 6 tablespoons of water and let it sit until gelatinous.

Add the flax egg to the sweet potato mixture.

Pour in a whole can of full fat coconut milk.

Add 1/2 teaspoon of ground cloves and 1/2 teaspoon of ground cinnamon to the mixture.

Add 2 teaspoons of vanilla extract and 1 tablespoon of salt.

Optionally add 1/4 teaspoon of browning for color.

Grate 1/4 cup of ginger and add it to the mixture.

Add nutmeg to taste, preferably freshly grated.

Add 2 cups of cornmeal and 2 cups of gluten-free flour to the mixture.

Add 3/4 cup of coconut oil and the juice of 1 large orange or 2 small oranges.

Stir the mixture until combined; it will be thick.

Use a hand mixer to ensure the batter is well mixed.

Pour the batter into a lined 9x14 baking dish.

Preheat the oven to 350°F (175°C).

Bake in the preheated oven for 1.5 hours.

Let the dish cool before cutting to prevent it from falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens