Preheat the oven to 180c/350f/gas mark 4 and grease a 9 inch spring form pan with dairy free butter
Peel each of the sweet potatoes and wash them to remove any debris.
Place the flour, cinnamon, nutmeg, coconut sugar and raisins (if using them) into a bowl and stir
Use a box grater (or food processor) the side with the protruding medium holes to grate each sweet potato in a medium sized bowl.
Pour the coconut milk into the bowl with the sweet potato and stir
Fold the dry ingredients into the wet ingredients and stir into a smooth batter.
Pour into a spring form baking pan
Bake the pudding for 1 hour and test the readiness by inserting a knife/skewer into the pudding. If it comes out clean, it’s ready, if not bake for another 10 minutes and check again.
Allow the pudding to cool for at least an hour before cutting and serving.
Let the sweet potato pudding cool down and become more firm before cutting into it.
For best results use gluten flour that is either brown rice or buckwheat flour
If you are using orange sweet potatoes keep in mind that they hold more water so you may need to increase the amount of flour by 1/2 cup-1 cup.
Browning sauce is not crucial this helps to yield a darker pudding. If you don’t have any to hand, just skip this ingredient.
Use a large baking pan, preferably a spring form pan to accommodate the pudding. I used a 9 inch spring form pan.
Use a box grater or food processor with a grater attachment to breakdown the potatoes. Try not to add any water to the potatoes when breaking them down as this may result in the batter doing too runny and the recipe won’t work.