Instructions
Begin by preheating your oven to a steady 350°F (175°C) to ensure it’s at the perfect temperature for even baking. Grease and line a 9-inch round or loaf pan with parchment paper; this step ensures easy removal and a smooth finish to your pudding. Cut your sweet potatoes into chunks and place them in the bowl of a food processor. Pulse until they're finely grated, which helps create the pudding’s signature smooth and moist texture. In a small bowl, toss the raisins with 2 teaspoons of the reserved flour from the ½ cup you’ll be using later—this simple step prevents the raisins from sinking to the bottom during baking. In a large mixing bowl, combine the grated sweet potatoes with light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. These spices infuse the pudding with a warm, harmonious aroma. Gradually stir in 1½ cups of coconut milk until the mixture forms a luscious batter. Gently fold in the floured raisins, ensuring even distribution without overmixing. Pour the batter into your prepared pan, smoothing the top with a spatula for an even bake. Bake uncovered for 1 hour and 30 minutes. The pudding should be mostly set but can remain slightly soft in the center, offering a lovely, tender bite. Tip: Check your pudding towards the end of baking; if the top begins to brown too quickly, shield it with foil. Allow it to cool slightly before slicing to help it set and to bring out its full flavors.
