Jamaican Sweet Potato Pudding

Ingredients

• 2 Lbs — Sweet Potatoes
• 1 1/2 cup — Coconut Milk
• 1 1/2 cup — Brown Sugar
• 0.5 cup — All purpose flour
• 1 tablespoon — Vanilla Extract
• 1 teaspoon — Allspice
• 1 tsp — Ground Cinnamon
• 1 tsp — Ground Nutmeg
• 0.5 tsp — Ground Ginger
• 0.3 tsp — Salt
• 0.5 cup — Raisins
• 0.8 cup — Coconut Milk
• 1 tablespoon — Brown Sugar
• 0.1 teaspoon — Ground Cinnamon
• 0.1 teaspoon — Ground Nutmeg

Steps

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
2. Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
3. In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
4. Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center

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