GWJamaica Cook Book

Ingredients

1 1/4 lb sweet potatoes; peeled and
2 cups raisins (optional)
1/4 cup dark rum
5 eggs; slightly beaten
1/2 cup sugar
1 quart whipping cream;
2 cups Half and half
2 tbsp cane syrup or molasses
1 tbsp cinnamon;
1/2 loaf french bread; torn into

Raisin Sauce
1 1/2 cups butter
1/4 cup dark rum
3 cup powdered sugar
1 egg yoke

Preparation

Steam sweet potatoes and set aside. Soak raisins in rum. Mix eggs and next 5 ingredients; add bread pieces, sweet potatoes and raisins (toss in the unabsorbed rum too!) Bake in two 11 x 7 x 1 1/2 dishes at 350 for one hour or until set. Serve with Rum Sauce and enjoy! Rum Sauce: Melt butter, stir in rum; add powdered sugar, whisk until smooth; stir in egg yoke; cook 5 minutes and serve warm