Sweet Potato pudding with Polenta


cups fine yellow cornmeal

6 cups of sweet grated potatoes

2 cups of white grated yam

1 1/2 teaspoon salt

1/2 cup rice flour

1 teaspoon grated nutmeg or ground nutmeg

1 1/2 teaspoon ground cinnamon

6 cups plant based cream or coconut milk

1 Tablespoon vanilla extract

1/2 cup (1 stick) butter

2 cups brown sugar

2 Tablespoon dark or white rum (optional)

1 cup raisins (optional)


Preheat the oven to 350 degrees Fahrenheit. Grease a 10 inch spring form baking pan or a regular baking pan with butter. Set aside.

In a medium pot, add sweet potato, yam, coconut milk, butter, brown sugar and vanilla extract

Sift all the dry ingredients: flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together, and combined all the members mix well with a whisk. Continue to whisk for a few minutes to make sure there are no lumps and it is smooth.

Pour the mixture into the greased spring from baking pan. If you are adding raisins, sprinkle them in the mixture at this time. 

Bake for 20 minutes to 35 minutes or until golden brown.