Sweet potato ice-cream sandwich

Makes 16 sandwiches

Ingredients

Sweet potato pudding

5 large Sweet potatoes (grated)

2 cans Coconut milk

1 cup Evaporated milk

2 cup water

1 cup Rum soaked raisins

4 table spoons Cornmeal

1.5 cup Sugar (more to taste)

3 tsp Vanilla

1 tbs Nutmeg

1 tbs Cinnamon

½ tsp salt

Your favorite ice-cream

I used my home made grape-nut ice-cream click here for recipe

You will also need two floured baking pans and some parchment paper

Instructions

Heat oven to 350
Peel and grate all the potatoes and place in a large bowl aka a ‘pudding pan’ as we say in Jamaica
To the potatoes, add cornmeal, cinnamon, and nutmeg
In a separate bowl mix the coconut milk, evaporated milk, water, sugar, salt and vanilla
Blend together a cup of rum soaked raisins and add to the milk mixture.
Reserve some of this milk mixture (about 1.5 cups) for the top of the pudding
Stir in the remaining milk mixture with the potatoes. This should be a fairly watery consistency
Pour the mix into two flour lined baking pans, and pour the reserved milk mixture on top
Bake for 1 to 1.5 hours. A knife inserted will come out clean and the pudding will be firm.
Turn the pudding out onto a cooling rack and allow to completely cool
Once cooled cut the pudding in half and remove the edges, side and bottom leaving the top. (These are very yummy and should be eaten not discarded)
Slice a piece of parchment paper slightly bigger than the pudding with the corners cut and place back into the baking pan
Layer ice-cream on top, followed with the top of the pudding, cover with parchment and allow to set in the freezer for 30 to 40 minutes
Once the entire thing is set, slice into individual servings, and enjoy