Ingredients
Scale
- 2 pounds Jamaican sweet potatoes, peeled and grated
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 can (400ml) coconut milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup melted butter or margarine
- ½ cup raisins (optional)
- ½ cup grated coconut (optional for extra texture)
Instructions
- Preheat oven to 350°F (175°C). Grease a medium-sized baking dish or line it with parchment paper.
- Wash, peel, and finely grate the sweet potatoes. Set aside.
- In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, and salt. Mix until well blended.
- In another bowl, whisk together coconut milk, vanilla extract, and melted butter.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Add grated sweet potatoes and mix thoroughly to form a thick, smooth batter.
- Fold in raisins and grated coconut if desired.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Drizzle a small amount of coconut milk over the surface to create a soft top layer.
- Bake for 1 hour and 15 minutes or until golden brown and firm in the center.
- Remove from oven and let cool for at least 30 minutes before slicing and serving.
Notes
For a vegan version, replace butter with plant-based margarine.
For a lighter texture, reduce the flour slightly or use half flour and half cornmeal.
Serve warm with a scoop of vanilla ice cream or cold with a drizzle of condensed milk for extra sweetness.
- Prep Time: 20
- Cook Time: 1 hour 15 minutes