Sweet Potato Pudding

Method

Peel and chop the sweet potatoes, then boil until tender for approximately 15 minutes and drain well. Mash the cooked sweet potatoes thoroughly with the butter, coconut milk, and brown sugar until smooth. Beat the eggs with vanilla extract, then fold into the sweet potato mixture along with the cinnamon, nutmeg, and salt. In a separate bowl, combine the flour, baking powder, and desiccated coconut, then gently fold into the wet ingredients until just combined. Pour the mixture into a buttered 9-inch square baking dish and bake at 180°C for 45-50 minutes until golden and set. Allow to cool slightly before serving warm as a traditional Afro-Caribbean dessert, often enjoyed during festive occasions.