1 1/2 lb. sweet potatoes
2 oz. yellow yam
3 c. coconut
Milk
1 tsp. cinnamon
1 c. brown sugar
1/2 tsp. ground ginger
1 tsp. mixed spice
1 1/2 tsp. salt
1 tsp. grated nutmeg
4 tbsp. raisins
2 tsp. vanilla essence
2 tbsp. currants
1 c. flour
1 oz. butter

Cut sweet potato and yam into dice. Puree with coconut milk in the blender. Pour blended mixture into a bowl and add all the other ingredients except butter.

Pour into a well greased 8 inch square tin. Dot with butter. Bake on center shelf at 350 degrees for 1-1 1/2 hours. Serve hot or cold. More flour gives a firmer consistency.