Jamaican Sweet Potato Pudding

Grating the sweet potatoes for this tasty dessert gives your arms a workout! I served this topped with a simple rum sauce.

from Sugar and Spice & Everything Irie - Veda Nugent and Marrett Green

2 pounds sweet potatoes (4 to 5 potatoes)
2 1/2 cups coconut milk
2 cups all purpose flour
1 1/2 cups brown sugar
1 cup raisins or currants
1/4 cup butter, melted
2 tsp. vanilla
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon

1. Preheat the oven to 300 F. Grease a 9 inch square baking dish.

2. Peel and grate the sweet potatoes.

3. In a large bowl, combine the potatoes, coconut milk, flour, sugar, raisins, butter, vanilla, salt, nutmeg and cinnamon. Mix well.

4. Pour the mixture into the baking dish and bake for 45 to 60 minutes or until the liquid is absorbed and the top of the pone is golden brown.

Cool before serving.