Vegan Jamaican Sweet Potato Pudding

Combine Ingredients: To the mashed sweet potatoes, add the coconut milk, brown sugar (or maple syrup), flour, cornmeal, baking powder, cinnamon, nutmeg, salt, and vanilla extract. Mix well until all ingredients are fully combined. If using, fold in the raisins and shredded coconut.
Step 3: Prepare for Baking
Preheat Oven: Preheat your oven to 350°F (175°C).
Grease Baking Dish: Grease an 8x8-inch (or similar size) baking dish with oil or cooking spray.
Step 4: Bake the Pudding
Pour Mixture: Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
Bake: Bake in the preheated oven for about 45-50 minutes, or until the top is set and lightly golden.
Step 5: Cool and Serve
Cool Slightly: Once baked, remove from the oven and let it cool for about 10-15 minutes.
Cut and Serve: Cut into squares or slices and serve warm or at room temperature. It can be enjoyed on its own or with a drizzle of coconut cream or a scoop of vegan ice cream.
Tips:
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. It can be reheated in the microwave.
Spice Variations: Feel free to adjust the spices to your liking or add a pinch of allspice for extra flavor.
Enjoy your delightful Vegan Jamaican Sweet Potato Pudding! It's a wonderful way to enjoy sweet potatoes in a sweet and satisfying dessert.