Ingredients:

  • 2 lbs white sweet potatoes (Batata), peeled and finely grated
  • 1 large ripe banana, mashed
  • 0.5 cup raisins
  • 1.5 tbsp ground cinnamon
  • 1 tsp freshly grated ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 2 tsp pure vanilla extract
  • 13.5 oz full-fat coconut milk
  • 12 oz evaporated milk
  • 1 cup dark brown sugar, packed
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 175°C (350°F) and grease your baking dish thoroughly with butter.
  2. Hand grate the 2 lbs of peeled batata using the fine side of a box grater until you have a pile of snowy, moist shreds.
  3. Use a fork to turn the banana into a smooth puree in a small bowl.
  4. Whisk the 1 cup dark brown sugar, 1.5 tbsp cinnamon, ginger, nutmeg, and salt into the grated potatoes.
  5. Pour in the 13.5 oz coconut milk, 12 oz evaporated milk, vanilla, and the melted butter.
  6. Stir the mixture with a large spoon until the color is uniform and the sugar has dissolved.
  7. Distribute the raisins evenly throughout the batter so they don't all sink to the bottom.
  8. Pour the batter into the prepared pan, smoothing the top with a spatula.
  9. Place in the oven for 1 hour 15 mins until the top is dark golden and a toothpick comes out mostly clean.
  10. Allow the pudding to cool in the pan for at least 30 minutes until it firms up enough to slice cleanly.