Jamaican Sweet Potatoe Pudding

Jamaican Sweet Potatoe Pudding

Mix the below

1 Cup Flour

1/2 Cup Cornmeal

1 Tsp salt

1 Tsp baking powder

1 Tsp nutmeg

2 Tsp cinnamon

Chop up Caribbean or Japanese white sweet potatoes (2 - 3 medium) peeled and cubed.  Don't use yam, use sweet potatoe (the potatoe is white inside as seen in one of the pictures below)

In a food processor or a blender, puree potatoes and the below:

1 Cup coconut milk

Vanilla essence

1 1/2 Cup Brown Sugar

Combine wet and dry ingredients above

Add utter and mix

Add 2 Tbsp rum and mix (raisins are optional.  I don't usually add any)

Grease Spring pan or any baking dish.

Bake 1 hr 10 min then remove and top with the Topping then bake additionally for 15 - 20 minutes at 350 F.  Below is a picture of the topping mixture, and then with the topping poured over the pudding/cake after 1 hr 10 min.

~~ Topping ~~

1 Cup coconut milk

1/4 cup brown sugar

1/2 Tsp cinnamon