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2 lbs. sweet potatoes (uncooked)
1/2 lb. brown sugar
1 tsp. powdered cinnamon
1 tbsp. butter
1 tsp. powdered ginger
2 tsp. vanilla
1/4 tsp. nutmeg, grated
1/4 lb. raisins
1 coconut, grated
1 tbsp. currants
1 qt. hot water
3 1/2 c. coconut milk
Add cornmeal as needed

Grate sweet potatoes (don't use shredder side of grater to do this). Express the milk from the grated coconut by adding 2 cups hot water at a time and squeezing the milk through a fine strainer until you have obtained the required 3 1/2 cups coconut milk.

Combine grated potato, coconut milk, sugar, spices, raisins and currants. Add vanilla and 1 tablespoon butter. Pour all into a greased pyrex or other baking dish and bake in a moderate oven until the pone is cooked, approximately 1 hour.

Note: It is best to use a large coconut and if not procureable, then use two coconuts in order to have sufficient milk. You may use up to 4 cups of the milk.

Add sugar to milk and mix until sugar is almost dissolved. Add cornmeal gradually, mixed well, then grated potato and flour and mix thoroughly. Add vanilla, cinnamon and nutmeg. Add raisins and salt. Mix and pour into greased baking tin. Dot with butter on top of mixture and bake at 375 degrees for roughly 1 1/2 hours.

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