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.