Imperial:

4 bananas or plantains
2 lb. yam
2 lb. sweet potatoes
2 lg. coconuts
2 tsp. cinnamon (cloves or vanilla may be substituted)
2 oz. sugar

Metric:

4 bananas or plantains
1 kg. yam
1 kg. sweet potatoes
2 lg. coconuts
2 tsp. cinnamon (cloves or vanilla may be substituted)
50 g. sugar

American:

4 bananas or plantains
2 lb. yam
2 lb. sweet potatoes
2 lg. coconuts
2 tsp. cinnamon (cloves or vanilla may be substituted)
1/4 c. sugar

Peel yam and sweet potatoes, wash and put in a saucepan. Peel the bananas and put them in with the yam. Add sugar.

Grate the coconuts and put in a bowl, add a pint of water and squeeze out the coconut milk thoroughly. Strain the milk and put in the saucepan with the yam, bananas and sweet potatoes. Add the cinnamon. Cover the saucepan and simmer on very low fire until yam is quite done and soft. Serve hot or cold as a dessert.