Jamaican Sweet Potato Pudding

• 1 LB. Sweet Potato
• 2 Cups Brown Sugar
• 1 Cup All-Purpose-Flour
• 2 Cups Cornmeal Flour
• 1 Can Coconut Milk
• 1 Tsp Vanilla
• 1/4 Tsp Nutmeg
• 1 Tsp Cinnamon Powder
• 1/4 Tsp Salt
• 1 TBLSP Molasses

Step 1: Grate or Blend 2 medium sweet potatoes.

Step 2: Add 2 cups of Cornmeal Flour to grated potatoes and 1cup of Flour

Step 3: Pour 1 Can of Coconut Juice into a medium bowl, add Vanilla, Nutmeg, Salt, Molasses, Cinnamon Power and Sugar, mix ingredients together.

Step 4: Set aside 1 cup of the Coconut Mixture, then add the remaining mixture to the dry ingredients.

Step 5: Add Raisins, then mix the batter in a medium bowl.

Step 6: Pre-heat Oven at 350 Degrees Celsius, grease a 8 X 8 Pyrex Dish

Step 7: Add Batter to Pyrex Dish and Bake for 1 hour

Step 8: Pour 1 cup of Coconut Mixture from Step 4, over top of baked Sweet Potatoes

Step 9: Put it back into the oven and bake for 30 minutes more.

Step 10: Remove from the oven, let it rest. Then serve.