Jamaican Sweet Potato Pudding

Ingredients

• 900 gsweet potatoes, peeled and cut; processed until finely grated
• 1 1/2 cupcoconut milk, for pudding batter
• 1 1/2 cupbrown sugar, for pudding batter
• 1/2 cupall-purpose flour, 2 tsp reserved for tossing raisins
• 1 tbspvanilla extract
• 1 tspallspice, ground
• 1 tspground cinnamon, for pudding batter
• 1 tspground nutmeg, for pudding batter
• 1/2 tspground ginger
• 1/4 tspsalt
• 1/2 cupraisins, tossed in 2 tsp flour before folding in
• 3/4 cupcoconut milk
• 1 tbspbrown sugar, possibly for a topping glaze — not described in instructions
• 1/8 tspground cinnamon, possibly for a topping glaze — not described in instructions
• 1/8 tspground nutmeg, possibly for a topping glaze — not described in instructions

Method

1. 1

   Preheat oven to 175°C (350°F). Grease and line a 9-inch round or loaf pan with parchment paper.

2. 2

   Process the sweet potatoes in a food processor until finely grated. In a small bowl, toss the raisins with 2 tsp of the flour. Set aside.

3. 3

   In a large bowl, combine the grated sweet potato, brown sugar, flour, vanilla, allspice, cinnamon, nutmeg, ginger and salt. Stir in 1½ cups coconut milk until a thick batter forms. Fold in the floured raisins.

4. 4

   Pour into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes until mostly set but still slightly soft in the centre.