Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan.

Peel and chop the sweet potatoes into small pieces, then grate until you have about 4 cups.

In a mixing bowl, combine the grated sweet potatoes, 1 cup of coconut milk, 3/4 cup of coconut sugar, 1 tablespoon of ginger, 1 teaspoon of vanilla extract, a pinch of sea salt, and 1 cup of gluten-free flour. Stir until mostly smooth.

Pour the mixture into the prepared cake pan and smooth the top with a spatula. Bake for about 45 minutes.

In a bowl, whisk together 1 cup of coconut milk, 1/2 cup of coconut sugar, 1 teaspoon of vanilla extract, and optional cinnamon until smooth.

After 45 minutes, pour the custard mixture over the pudding and return it to the oven for an additional 45 minutes until golden brown.