Caribbean Sweet Potato Pudding

• 4 cups cooked mashed sweet potatoes
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons butter
• 1/2 cup coconut milk
• 1 grated lime, rind of
• 1 tablespoon fresh lime juice
• 2 tablespoons sherry wine or 2 tablespoons rum
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 tablespoon seedless raisin

1. Cut sweet potatoes in half, wrap in microwave-safe paper and cook on high power about 20 minutes; 1/4 turn every 5 minutes.
2. Remove skin and mash in a large mixing bowl; discard skins.
3. Preheat oven, 350 degrees F (180C or gas mark 4).
4. To mashed sweet potatoes, add sugar gradually, mixing all the while.
5. Add 2 whole eggs one at a time, mixing well after each addition.
6. Mix in butter with a fork.
7. Add milk, blend well.
8. Mix in grated rind of lime and fresh lime juice.
9. Add rum, and mix well.
10. Sift together salt, baking powder and cinnamon; add sifted ingredients and mix well.
11. Mix in raisins.
12. Pour this mixture into a large greased pan or casserole dish and place in preheated oven.
13. Bake for about 50 minutes, or until done.

potatoes, sugar, eggs, butter, coconut milk, lime, lime juice, sherry wine, salt, baking powder, ground cinnamon, seedless raisin

Taken from www.food.com/recipe/caribbean-sweet-potato-pudding-62399 (may not work)