Caribbean Sweet Potato Pudding - cooking recipe

Ingredients

4 cups cooked mashed sweet potatoes
3/4 cup sugar
2 eggs
2 tablespoons butter
1/2 cup coconut milk
1 grated lime, rind of
1 tablespoon fresh lime juice
2 tablespoons sherry wine or 2 tablespoons rum
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon seedless raisin

Preparation

Cut sweet potatoes in half, wrap in microwave-safe paper and cook on high power about 20 minutes; 1/4 turn every 5 minutes.
Remove skin and mash in a large mixing bowl; discard skins.
Preheat oven, 350 degrees F (180C or gas mark 4).
To mashed sweet potatoes, add sugar gradually, mixing all the while.
Add 2 whole eggs one at a time, mixing well after each addition.
Mix in butter with a fork.
Add milk, blend well.
Mix in grated rind of lime and fresh lime juice.
Add rum, and mix well.
Sift together salt, baking powder and cinnamon; add sifted ingredients and mix well.
Mix in raisins.
Pour this mixture into a large greased pan or casserole dish and place in preheated oven.
Bake for about 50 minutes, or until done.