ITAL SWEET POTATO PUDDING

Ingredients:

* 1lb 8ozs to 1lb 14ozs sweet potato (I used 1lb 14ozs in this Pudding)
* 3 cups coconut milk
* ½ tsp cinnamon
* ½ tsp ground ginger
* ½ tsp grated nutmeg
* 1 ½tsp vanilla essence
* 1 to 1 ¼4 cup brown sugar
* 2 cups soaked raisins (I have mine soaked in Sherry for over 5 years now. I top it off with more Raisins, Prunes and Sherry every time it gets too low in the bottle.)
* ½ - 1 cup flour (More or less flour will make it firmer or less so I used half a cup)
* 5ozs Beet Root or Carrots (optional)

Method

1. Puree sweet potato and coconut milk in blender
2. Pour mixture into a bowl
3. Dice beet root
4. Add all the ingreidents to the bowl. Mix and pour into a well greased 8" or 10" round tin
(vegetable shortening to grease the tin)
5. Bake at 350F for 1 ½ hours then 300F for 25 mins
6. Remove from the oven immediately.
7. Best eaten the next day or at least 5 hours after cooking.
8. The pudding sets as it cools.