Jamaicanby TheMealDBJamaican Sweet Potato PuddingKeep screen onSaveShareIngredients2 Lbs Sweet Potatoes1 1/2 cup Coconut Milk1 1/2 cup Brown Sugar1/2 cup All purpose flour1 tablespoon Vanilla Extract1 teaspoon Allspice1 tsp Ground Cinnamon1 tsp Ground Nutmeg1/2 tsp Ground Ginger1/4 tsp Salt1/2 cup Raisins3/4 cup Coconut Milk1 tablespoon Brown Sugar1/8 teaspoon Ground Cinnamon1/8 teaspoon Ground NutmegStepsStep-by-step0 of 4 done1Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.2Place 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.3In 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.4Pour 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 centerSource: TheMealDB
