Potato Pound

Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan with margarine or butter.

Combine the grated sweet potatoes, grated ginger, and brown sugar in a large mixing bowl, stirring until the mixture is well combined and the sugar begins to dissolve from the moisture in the potatoes.

Add the vanilla extract and nutmeg to the sweet potato mixture, stirring thoroughly to distribute the spices evenly throughout.

Pour the melted margarine into the mixture and stir until fully incorporated and the batter is smooth and cohesive.

Fold in the raisins (if using) gently, distributing them evenly throughout the batter.

Stir the grated coconut milk (or evaporated milk) into the mixture until the batter reaches a thick, spoonable consistency; the coconut milk should be fully incorporated.

Transfer the batter to the prepared baking pan, spreading it evenly with the back of a spoon or spatula.

Bake in the preheated 350°F oven for 60 minutes, or until a knife inserted in the center comes out clean and the top is lightly golden brown.

Remove from the oven and allow the pound to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.