Jamaican Sweet Potato Pudding (Gluten Free + Vegan)

Directions

1. 1
   Preheat the oven to 180c/350f/gas mark 4 and grease a 9 inch spring form pan with dairy free butter
2. 2
   Peel each of the sweet potatoes and wash them to remove any debris.
3. 3
   Place the flour, cinnamon, nutmeg, coconut sugar and raisins (if using them) into a bowl and stir
4. 4
   Use a box grater (or food processor) the side with the protruding medium holes to grate each sweet potato in a medium sized bowl.
5. 5
   Pour the coconut milk into the bowl with the sweet potato and stir
6. 6
   Fold the dry ingredients into the wet ingredients and stir into a smooth batter.
7. 7
   Pour into a spring form baking pan
8. 8
   Bake the pudding for 1 hour and test the readiness by inserting a knife/skewer into the pudding. If it comes out clean, it's ready, if not bake for another 10 minutes and check again.
9. 9
   Allow the pudding to cool for at least an hour before cutting and serving.