Jamaican Sweet Potato Pudding
Ingredients:
- Sweet Potatoes - 2 Lbs
- Coconut Milk - 1 1/2 cup
- Brown Sugar - 1 1/2 cup
- All purpose flour - 1/2 cup
- Vanilla Extract - 1 tablespoon
- Allspice - 1 teaspoon
- Ground Cinnamon - 1 tsp
- Ground Nutmeg - 1 tsp
- Ground Ginger - 1/2 tsp
- Salt - 1/4 tsp
- Raisins - 1/2 cup
- Coconut Milk - 3/4 cup
- Brown Sugar - 1 tablespoon
- Ground Cinnamon - 1/8 teaspoon
- Ground Nutmeg - 1/8 teaspoon
Instructions:
Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper. 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. 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. 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