Step 1: Prepare the Root Vegetables

Peel the 2 pounds of sweet potatoes and 0.5 pounds of white yam. Place them in water to keep them moist and prevent discoloration.

Step 2: Grate Sweet Potatoes and Yam

Using a box grater, grate all the sweet potatoes into a large mixing bowl. Then, grate the white yam into the same bowl. Mix the grated yam into the sweet potatoes to act as a binding agent.

Step 3: Grate and Blend Coconut

Grate the dry coconut. Blend a portion of the grated coconut with water to extract about 3 cups of fresh coconut milk. Add the remaining grated coconut meat to the sweet potato and yam mixture and mix well.

Step 4: Prepare the Flavorful Coconut Mixture

In a separate cup, combine 3 cups of the freshly blended coconut milk with 1 cup of granulated sugar, 1 tablespoon of mixed spices, 1 tablespoon of cinnamon powder, 1 teaspoon of freshly grated nutmeg, 1 tablespoon of molasses, 1 teaspoon of vanilla essence, 1 teaspoon of rose water, and 1/4 cup of melted butter. Mix until the sugar is nicely dissolved.

Step 5: Combine Dry and Wet Ingredients for Batter

Grate 1 tablespoon of fresh ginger into the sweet potato mixture. Add 2 cups of all-purpose flour to the sweet potato mixture and mix until well combined and no lumps remain. Pour about 2 to 2.5 cups of the flavorful coconut mixture into the batter, reserving about 0.5-1 cup for the topping. Mix everything together until it forms a smooth, consistent batter.

Step 6: Add Raisins and Prepare Pan

If using, add 1/2 cup of soaked currants or raisins (soaked in rum) to the batter and mix gently. Grease a 9-inch springform baking pan with 1 tablespoon of butter, ensuring all sides are coated. Pour the prepared sweet potato batter into the greased pan.

Step 7: Initial Bake

Place the baking pan in a 350°F (175°C) preheated oven and bake for 1 hour and 30 minutes. The pudding should be partially cooked and nicely formed.

Step 8: Prepare and Add Custard Topping

While the pudding is in its initial bake, prepare the custard topping. In a small bowl, combine the remaining 1 cup of flavorful coconut mixture with 1/4 cup of granulated sugar and 1 teaspoon of molasses. Whisk until well combined. After 1 hour and 30 minutes, remove the pudding from the oven and pour the prepared coconut custard evenly over the top.

Step 9: Final Bake and Cool

Return the pudding to the oven and bake for an additional 30 minutes, or until it is perfectly done and the custard topping has set and browned. The total baking time will be 2 hours. Once baked, remove the pudding from the oven and allow it to cool down for at least 1 hour before cutting and serving for a firmer texture.

• Use Jamaican or Caribbean sweet potatoes for the best texture, as foreign varieties can be watery.

• Grating the potatoes, yam, and coconut is the authentic method, but you can blend them with some liquid to save time.

• Allow the pudding to cool for at least one hour before cutting for a firmer texture.

• Yam, coco, or dasheen can be used interchangeably as a binding agent.

• For a smoky flavor, bake the pudding outdoors on coal and wood fire.

• Soak currants or raisins in rum for an extra kick in flavor (optional).