Add some spiced rum soaked raisins or coconut to your potato pudding. You can just have the Sweet potato pudding plain and enjoy it that way.
Caribbean Yam or White Sweet potato: tropical red-skin sweet potatoes, also called Batata. These potatoes are white inside and are not the same as the orange sweet potatoes
Malanga Blanca, similar to a yam in appearance and a potato in flavor, is a root commonly used in tropical countries.
1 cup flour
1 cup coconut flakes sweetened or unsweetened
1 can coconut milk
1 cup half & half
2 tbs vanilla
2 tsp nutmeg
2 tsp cinnamon
1/2 tsp allspice
3 tbs butter
1 tsp salt
1/2 cup raisins soaked in Jamaican rum overnight.
1/2 white sugar or brown packed sugar
Preparation Preheat oven to 350.
Grease a 8 inch baking pan with butter and line with parchment paper. I use a break away 8inch round pan. It is much easier to remove the pudding when cooled and you don't need the paper lining.
Just put a sheet pan underneath to catch any drippings.
Process the coconut flakes until very fine.
Wash and peel the sweet potato.
Dice them into 1 inch squares then put them into food processor and process until they are almost pureed.
Or you can grate by hand but that takes longer and changes the color of the potato.
mix together the coconut and sweet potato.
add the sugar, cinnamon, nutmeg, allspice, and flour.
Add the softened butter, coconut milk, half&half and raisins mix till incorporated.
Pour into baking pan, it will be a some what wet that is normal. The liquid will evaporate as the pudding bakes.
Bake until the liquid is gone. About 2 hours. The top will be very soft. The pudding should pull from the sides a little. Let the pudding cool overnight in the pan and remove. Eat it warm or cold. It is delicious!