Ingredients
- 1 LB Jamaica Sweet Potato
- 1/2 LB Yellow Yam
- 1 cup all purpose flour
- 2 cups fine cornmeal
- 2 cans coconut milk
- 2 cups brown sugar
- 2 tbsp mollasses
- 1/2 tbsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/2 tbsp Cinnamon powder
Directions
- Peel sweet potato and yellow yam dice, add water and blend in a high power blender
- Sift the flour and add all dry ingredients in a large bowl
- Combine the dry ingredients to the grated potato/yam mixture
- Mix all the spices into the coconut milk, add sugar, molasses to sweeten
- Measure 1 cup and set aside
- Gradually add liquid to potato until all the ingredients are combined
- Preheat oven at 350 degree C,
- Grease a 9 X 11 Pyrex dish
- Pour mixture into Pyrex dish, add 1/2 cup raisin
- Bake for 1 hour.
- Pour the reserved sweetened coconut milk on top of baked potato
- Put it back into the oven, bake for an additional 15 minutes
- Remove from oven, cool then serve
