A Caribbean dessert from Rosamund Grant’s ” Caribbean and African Cookery.
Ingredients
- 2 lb sweet potatoes peeled and grated
- 2 oz fresh ginger peeled and grated
- 1/2 lb demerara sugar
- 1 x 14 oz tin coconut milk
- 1 large tin evaporated milk
- 7 oz dessicated coconut
- 2 tsps cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla
Servings:
Instructions
- Mix all the ingredients thoroughly in a large bowl or food processor.
- Pour into a greased baking tin and bake in a moderate oven until cooked- it should be firm to the touch and browned on top.
- Allow to cool before serving.
Share this Recipe
Powered byWP Ultimate Recipe