Jamaican Sweet Potato Pudding

• Sweet Potatoes2 Lbs
• Coconut Milk1 1/2 cup
• Brown Sugar1 1/2 cup
• All purpose flour1/2 cup
• Vanilla Extract1 tablespoon
• Allspice1 teaspoon
• Ground Cinnamon1 tsp
• Ground Nutmeg1 tsp
• Ground Ginger1/2 tsp
• Salt1/4 tsp
• Raisins1/2 cup
• Coconut Milk3/4 cup
• Brown Sugar1 tablespoon
• Ground Cinnamon1/8 teaspoon
• Ground Nutmeg1/8 teaspoon

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Grease and line a 9-inch round pan or loaf pan with parchment paper.

3. 3

   Place your cut sweet potatoes in the bowl of a food processor and process until finely grated.

4. 4

   In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup.

5. 5

   Set aside.

6. 6

   In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt.

7. 7

   Stir in 1½ cups of coconut milk until a batter forms.

8. 8

   Fold in the raisins that were tossed in the flour.

9. 9

   Pour the batter into the prepared pan and smooth the top.

10. 10

    Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center