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

Peel and chop the sweet potatoes into smaller chunks and grate them using a food processor until smooth.

In a mixing bowl, combine the grated sweet potatoes with coconut milk, coconut palm sugar, ginger, vanilla extract, and sea salt. Stir until smooth.

Gradually add gluten-free flour to the mixture and fold until the batter is smooth and slightly thickened.

Pour the batter into the prepared pan and bake for about 45 minutes until the edges are set.

Combine remaining coconut milk, coconut palm sugar, and cinnamon in a mixing bowl and whisk until smooth.

Pour the custard mixture over the pudding and bake for another 45 minutes until the top is golden brown.

Let the pudding cool for at least 10 minutes before slicing. Serve warm, optionally with coconut whipped cream.