For an unusual take on sweet potato pie at practice Thanksgiving, we made this Jamaican-inspired sweet potato pudding cake with coconut milk, rum, and raisins.
It bakes up pretty dense, like a cheesecake, and is satisfying in small slices. Also like a cheesecake, it has to chill for several hours after baking and is served cold, so it removed "make dessert" from my last-minute pre-dinner list. A+++, great recipe, would bake again.
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