SWEET POTATO PUDDING

• 2 pounds sweet potato (blended smooth) 
  
• 1/2 cup all-purpose flour (sifted) 
  
• 1/2 cup yellow corn meal 
  
• 1/2 stick butter (melted) 
  
• 1 can coconut milk + 2½ ounces of water to make up to 16 ounces
• 1½ tablespoon vanilla extract
• 1 teaspoon baking powder 
  
• 1 teaspoon nutmeg, freshly grated
• 1 teaspoon cinnamon
• ½ teaspoon powdered ginger
• 1 teaspoon mixed spice 
  
• 1 teaspoon salt 
  
• ¾ cup dark brown sugar 
  
• 3 tablespoons molasses
• ¼ cup raisins soaked in rum (or water)
• 2 tablespoons white rum

Set oven to 350°. I

If you don’t have a jar of raisins soaking in rum, at the ready for baking, soak ¼ cup in a bowl of water or rum. 

 

Take your sweet potatoes and blend them with the coconut milk, a handful at a time so they don’t jam the blender. (I break it up into thirds.) We're going for a smooth consistency here. Once blended, pour into a large bowl. 

 

Sift the flour, cornmeal, salt, nutmeg, mixed spice, and baking powder all together in a separate bowl. Then, combine the dry ingredients with the potatoes, gently stirring them together with a whisk.

 

And now for the Caribbean flavor bomb! Melted butter, white rum, vanilla, and sugar all join the party. Blend them together until everything is mixed in nicely. And for the final touch, let's add some raisins. We'll fold these in by hand, because we want to keep them intact for that lovely,  juicy bite when you find one.

 

Now, pour batter into a greased 9-inch baking pan, and let it bake for a blissful 1½ hours – and absolutely, no peeking. Once it's done, give it least an hour to cool, to help the pudding settle and set.