Jamaican Sweet Potato Pudding

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 2 Lbs Sweet Potatoes
• 1 1/2 cup Coconut Milk
• 1 1/2 cup Brown Sugar
• 1/2 cup All purpose flour
• 1 tablespoon Vanilla Extract
• 1 teaspoon Allspice
• 1 tsp Ground Cinnamon
• 1 tsp Ground Nutmeg
• 1/2 tsp Ground Ginger
• 1/4 tsp Salt
• 1/2 cup Raisins
• 3/4 cup Coconut Milk
• 1 tablespoon Brown Sugar
• 1/8 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Nutmeg

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
2. Place 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.
3. In 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.
4. Pour 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 center