Jamaican sweet potato cornmeal pudding

original post: http://greedygirlcooks.blogspot.com/2017/02/jamaican-sweet-potato-cornmeal-pudding.html

Ingredients

7 large shredded sweet potatoes

1 cup cornmeal

1 tablespoon Cinnamon

1 tablespoon nutmeg

2 ½ cup rum cream

3 cups coconut milk

2 cup evaporated milk

1 ½ cup brown sugar

1 cup rum soaked raisins

1 teaspoon salt

2 tablespoon vanilla

Instructions

• Preheat oven to 350 degrees
• Shred the sweet potato
• Place in a bowl and add the cornmeal, cinnamon and nutmeg and mix together
• In another bowl mix rum cream, coconut milk, evaporated milk, sugar, rum soaked raisins, salt and vanilla
• Make sure to mix out all the sugar until its dissolved in the liquid
• Set aside 1 cup of the liquid mixture
• Pour the rest of the liquid unto the sweet potato mix and thoroughly mix, the whole thing should be a slightly runny mixture
• Pour sweet potato pudding mix into form greased and floured pans or any non-stick pan you normally use
• Take the reserved milk mixture and pour all over the top spreading it around evenly with your fingers (I forgot to spread it and poured it only in the center)
• Bake for one hour, the pudding will begin to pull away from the sides of the pan and a tester should come out clean.
• Serve warm or at room temp