Sweet Potato Pudding Ingredients

1 1/2 lbs tropical Sweet Potato, grated 1 cup Brown Sugar, packed 1 cup Flour 1/2 cup Cornmeal 2 cups Coconut Milk 1/2 cup Raisins (optional) 1 Tbsp Cinnamon 1 tsp ground Ginger 1/2 tsp Nutmeg 1/2 tsp Allspice 1 tsp Salt (or to taste) 1 Tbsp melted Unsalted Butter 2 tsp Vanilla Extract 2 Tbsp Rum
Method

Preheat oven to 350F Grate potatoes and place in large mixing bowl. See photo for the proper grated texture; this is how they should look whether grated by hand or using a food processor. Put all the ingredients in the bowl in order listed; mix together. Pour mixture into greased baking tin; I use a 9-inch x 3-inch deep pan, but you can also use a 10-inch pan. Let stand for 15 minutes. Bake at 350F oven for about 1 to 1 1/2 hours or until knife inserted into center comes out clean. When its baked the top will still be soft, but under the surface it should feel firm when the knife is inserted. Slice and serve from the baking pan, especially when warm.