Sweet Potato Pudding

Ingredients for 12 servings:

• 1 kg sweet potatoes
• 250 g flour
• 100 g raisins
• 200 g brown sugar
• 400 ml coconut milk
• 60 ml condensed milk
• 1 tsp baking powder
• 1 tsp nutmeg
• 1 tsp allspice powder
• 1 tsp salt
• 1 bottle of vanilla flavor
• 3 tbsp brown rum
• 3 tbsp cognac or sherry
• 20 g butter for the mold
• 40 g butter
• 2 tbsp rum
• 2 tbsp cognac or sherry

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Jamaican sweet potato pie

Peel and finely grate the sweet potatoes. Add the flour, raisins, sugar, condensed milk, coconut milk, baking powder, and seasonings and mix well. Butter a springform pan, pour in the mixture, and bake for 30 minutes in an oven preheated to 180°C (top/bottom heat). Meanwhile, melt the remaining butter and add the second portion of rum and cognac. Of course, you can increase or decrease the amount of alcohol according to your taste. Pour the glaze over the pre-baked cake and bake for another 30 minutes. When a toothpick inserted into the pan should come out clean, nothing should stick. Since there is no egg in the cake, it will appear slightly wobbly for a while. However, it will set later. Let it sit for at least 12 hours.