Pen Patat (Sweet Potato Pudding)

INGREDIENTS: 2 lbs. white sweet potatoes (batata), peeled and cut 1 large banana, peeled and cut in 1 inch pieces 1 cup brown sugar 1/2 cup seedless raisins 1 tsp grated ginger 1/4 tspn salt 12 oz evaporated milk 1 tsp vanilla extract 1/2 tsp grated nutmeg 1 tsp ground cinnamon Rind of 1 lemon, grated 1 1/2 cups coconut cream 3 tsp butter 1/2 cup of Crisco shortening (I only used 1/4)

DIRECTIONS: 1. Preheat oven to 375 degrees. 2. Cut the sweet potatoes into 1 in cubes then grate them using a blender. 3. Place them into a mixing bowl. Peel and mash the banana into the sweet potatoes. 4. Add the remaining ingredients. Mixed all until well blended. 5. Transfer onto a pot and cook over medium heat, stirring constantly with a spoon for about 30-35 minutes until brown. 6. Place in a baking pan and bake for 1.5 hours or until toothpick inserted into the center comes out clean