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