Jamaican Sweet Potato Pudding

Preheat oven to 350°F (175°C).

Grease and line a 9-inch round pan or loaf pan with parchment paper.

Place your cut sweet potatoes in the bowl of a food processor and process until finely grated.

In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup.

Set aside.

In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt.

Stir in 1½ cups of coconut milk until a batter forms.

Fold in the raisins that were tossed in the flour.

Pour the batter into the prepared pan and smooth the top.

Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center.