Jamaican Sweet Potato Pudding

Steps

1. Peel and wash the sweet potatoes.
2. Grrate the peeled sweet potatoes into a bowl, as if doing it by hand.
3. Add the grated yam to the sweet potato mixture. The yam acts as a binding agent.
4. Grate a piece of coconut and add it to the mix for texture and flavor.
5. Blend the remaining coconuts to create about three cups of fresh coconut milk, which will be used later.
6. In a separate cup, combine 3 cups of freshly blended coconut milk with sugar, mixed spice, cinnamon powder, freshly grated nutmeg, molasses, vanilla essence, rose water, and melted butter. Mix until dissolved.
7. Shred the piece of fresh ginger into the mixture.
8. Add 2 cups of all-purpose flour to the wet ingredients.
9. Mix everything together, ensuring there are no lumps, but do not overmix as this is a pudding, not a cake.
10. Pour about two to two and a half cups of the flavorful coconut mixture into the prepared baking pan (greased with butter). Leave some mixture behind for the top custard.
11. Mix in silk currants or raisins soaked in rum, if using.
12. Grease a baking pan and pour the pudding batter into it. Cover the pan with foil paper.
13. Bake at 350 degrees Fahrenheit for about one and a half hours until the pudding is formed nicely.
14. While the pudding bakes, prepare the remaining flavorful coconut mixture by pouring it into a bowl along with more sugar and molasses.
15. Once the initial baking time is up, remove the foil from the pudding. Pour the prepared coconut custard over the top of the pudding.
16. Return the pudding to the oven uncovered for an additional 40 minutes or until the custard is done.
17. Allow the sweet potato pudding to cool down for at least two hours before cutting into it.