This old fashioned sweet potato pudding is plant-based, delicious, and filling. I believe its origin is Jamaican. Either way, it is a winner. And I guarantee you will love it.

How I make my my sweet potato pudding

• Cooking Time: 40 to 60 minutes 
• Yield: 10 slices or more  
•  Level: Easy 

Ingredients:

Two pounds of Sweet Potatoes
1 ½ cups of brown sugar
One cup flour
Two cups of coconut milk (store brand or you can make your own. I prefer to make my own because it is better than the store brand)
One cups of raisins
1/2 cup dried cranberries
Two teaspoons vanilla
1 ½ teaspoon grated nutmeg
One teaspoon mixed spice
One teaspoon salt
One teaspoon vegetable oil
½ pound of yellow yam (or ½ pound more Sweet Potato)

Directions:

Peel potatoes, wash, and grate. Grate yam and set aside. (you may use a blender if you do not have a grater)
Combine flour, mixed spice, raisins, cranberries, salt, and nutmeg. Combine flour mixture with the grated potatoes. Mix well (use your hands or a wooden spoon). Add the sugar to the coconut milk and warm over low heat. Then add to flour and potato mixture. Mix well. Grease pan, pour in batter, bake at 350 degrees Fahrenheit for 40 to 60 minutes or until done.

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