Pen Patat

2 pounds white sweet potato, peeled
2 large ripe banana, peeled and cut in 1 inch pieces
1 cup packed brown sugar
1/2 cup seedless raisins
1 teaspoon fresh grated ginger
1/4 teaspoon salt
1 1/2  (12 ounce) cans evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
2 cloves, crushed to dust
Rind of  1 lemon, grated
1 1/2 cups coconut milk
3 teaspoons butter

Preheat oven to 375 F. Grate sweet potatoes into mixing bowl.  Mash banana into
sweet potatoes.  Add all the ingredients (except 1 tablespoon brown sugar),
mixing in one ingredient at a time until each ingredient is fully blended into
the mix.  Spread evenly into 9x13 inch baking pan and sprinkle the remaining 1
tablespoon of brown sugar over the top of the pudding.  Bake for 1 1/2 hours, or
until a toothpick inserted in the center comes out clean and the top is golden
brown.  Serve warm or cold and keep leftovers refrigerated.

Cooking time:  1.6 hours.
Serves: 8 to 10