The Sweetest Thing : Haitian Sweet Potato Cake

Haitian Sweet Potato Cake

2 pounds sweet potato, peeled 

1 large ripe banana, peeled and cut in 1-inch pieces 

1 cup packed brown sugar 

1 teaspoon freshly grated ginger 

¼ teaspoon salt 

1½ (12-ounce) cans evaporated milk 

1 teaspoon vanilla extract 

½ teaspoon freshly grated nutmeg 

2 teaspoons ground cinnamon 

3 cloves, crushed 

Rind of 1 lemon, grated 

1½ cups light coconut milk 

3 teaspoons butter

Preheat oven to 375º F.

Grate sweet potatoes into mixing bowl. Mash banana into sweet potatoes. Add all the ingredients (except 1 tablespoon brown sugar), mixing in one ingredient at a time until each ingredient is fully blended into the mix.

Spread evenly into a 9 x 13-inch baking pan and sprinkle the remaining 1 tablespoon of brown sugar over the top of the pudding.
 Bake for 1½ hours, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Serve warm or cold and keep leftovers refrigerated.