GWJamaica Cook Book

Ingredients

2 lb Sweet Potato (grated)
1/4 lb. Yellow Yam (grated)
1/2 cup Flour
1 tsp. Baking Powder
1/4 cup Raisins
1/4 tsp. Nutmeg (grated)
1/4 lb. Brown Sugar
1 tsp Vanilla Flavoring
4 cups Coconut milk
1/2 tsp. Salt
1½ oz. Butter

Preparation

Mix in flour, baking powder, potato, yam, and raisins together. Now warm the coconut milk, and add the butter, brown sugar, vanilla flavoring, and grated nutmeg to it. Stir the mixture with a wooden spoon until sugar is dissolved. Combine potato and coconut milk mixture and stir until smooth. Grease baking pan with butter, and pour into pan. Let the mixture sit for about 20 minutes, pre-heat the oven to 350 degrees. Bake for about an hour then remove the pudding.

Stick a dining knife in to the middle of the pudding and pull the knife out fast. If the knife has any of the pudding mixture on it, put it back in the oven and let bake for another 40 minutes. Check the pudding again with the knife. If the pudding is not ready, bake for another 10 minutes.

Note: This sweet potato pudding is different from sweet potato pie. The kind of sweet potato used called Boniato.