Jamaican Sweet Potato Pudding

• 1 cup Raisins
• 2 Tablespoons Dark Rum
• 1 cup Whole Wheat Pastry Flour
• 1 teaspoon Freshly-ground Nutmeg
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Salt
• 1 pound Sweet Potatoes (about 1 Large)
• 3 Large Eggs, Lightly Beaten
• 14 ounces, fluid Light Coconut Milk
• 1 cup Light Brown Sugar, Packed
• 2 Tablespoons Unsalted Butter, melted
• FOR THE TOPPING:
• 1/2 cups Unsweetened Shredded Coconut
• 2 Tablespoons Brown Sugar
• 1/4 teaspoons Ground Cinnamon

1. Preheat oven to 350u0b0F. Lightly oil a 9-inch springform pan and set aside.
2. Place raisins in a small bowl, sprinkle with rum, and set aside to soak.
3. In a small bowl, combine the flour, nutmeg, ginger and salt. Set aside.
4. Pierce the sweet potato with a fork several times, then cook in microwave on high for about 9 minutes, until potato is tender. Using oven mitts (because it will be hot!), remove potato from microwave and allow to cool for a few minutes befor slicing in half and scooping out the orange flesh. Discard the skins and mash the potato flesh very well (you should have about 1 3/4 cups, more or less is okay!). Add the eggs and blend well. Then add the coconut milk, brown sugar, and butter to the sweet potato mix; combine thoroughly.
5. Add the flour mixture to the sweet potato mixture and combine thoroughly, then add raisins and mix to combine. Pour batter into prepared pan. Combine topping ingredients and sprinkle over top of pudding. Place in preheated oven and bake for 60 to 75 minutes, or until firm.
6. Remove from oven and let cool about 15 minutes. Then run a knife around edge, remove springform edge, and allow to cool.
7. Adapted slightly from Eating Well.

raisins, whole wheat pastry flour, freshlyground nutmeg, ground ginger, salt, sweet potatoes, eggs, milk, light brown sugar, unsalted butter, shredded coconut, brown sugar, ubc

Taken from tastykitchen.com/recipes/desserts/jamaican-sweet-potato-pudding/ (may not work)