Sweet Potato Pudding I

Preheat the oven to 350°F (175°C). Peel and cube the sweet potatoes into small, uniform pieces, then place them in a pot of boiling salted water.

Cook the sweet potatoes until completely tender and easily pierced with a fork, approximately 12-15 minutes.

Drain the cooked sweet potatoes thoroughly and transfer them to a bowl. Mash the potatoes until smooth, or pass them through a ricer for a finer texture.

In a separate bowl, whisk together the egg, milk, sugar, grated coconut, and baking powder until well combined and the baking powder is evenly distributed.

Fold the wet mixture into the mashed sweet potatoes gently but thoroughly, ensuring no lumps remain and the batter is smooth and homogeneous.

Pour the pudding mixture into a greased baking dish and smooth the top with a spatula.

Bake in the preheated oven for 35-40 minutes until the top is set and lightly golden, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove from the oven and allow the pudding to cool for 10 minutes before serving. The pudding will continue to set as it cools.