Jamaican Sweet Potato Pudding

Step by stepInstructions

1. Heat the oven to 350°F (175°C) and butter a 9-inch (23 cm) baking dish.
2. Grate the sweet potatoes on the fine side of a box grater.
3. In a large bowl, whisk the coconut milk, brown sugar, melted butter, vanilla, ginger, nutmeg, cinnamon, allspice and salt until the sugar dissolves.
4. Stir in the grated sweet potato, flour and raisins, and mix into a thick batter.
5. Pour into the dish and bake for 55 to 65 minutes, until the top is deep golden and set but the center still feels slightly soft.
6. Cool for 15 minutes, then slice and serve warm, with a drizzle of coconut milk if you like.