Ingredients:

  • 4 cups (firmly packed, grated) Sweet Potatoes (Jewel or Garnet)
  • 1/2 cup (1 stick) Unsalted Butter, melted, plus extra for greasing dish
  • 1 cup, packed Light Brown Sugar
  • 1/4 cup Fancy Molasses or Black Treacle (60ml)
  • 12 fl oz (1 standard can) Evaporated Milk (350ml)
  • 2 Large Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg (freshly grated preferred)
  • 1/2 tsp Fine Sea Salt
  • Pinch Ground Clove (Optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Generously grease a 9 x 13-inch baking dish with butter.
  2. Peel and coarsely grate the sweet potatoes using a box grater or food processor. If the grated potatoes seem excessively wet, gently press them in a sieve or clean kitchen towel to remove a small amount of liquid.
  3. In a large bowl, whisk together the melted butter, brown sugar, molasses/treacle, evaporated milk, beaten eggs, and vanilla extract until well combined and smooth.
  4. In a separate, smaller bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, and clove (if using).
  5. Add the dry ingredients mixture to the wet mixture, whisking until just combined and smooth. Ensure there are no lumps of flour.
  6. Using a spatula, gently fold the grated sweet potatoes into the batter until the potatoes are evenly coated.
  7. Pour the batter into the prepared baking dish, smoothing the top gently with a spatula.
  8. Bake for 65 to 75 minutes. The edges should be set and deep golden brown. Test doneness by inserting a thin knife near the center; it should come out mostly clean, with sticky, moist crumbs clinging to it.
  9. Remove the pone from the oven and let it rest on a wire rack for at least 20 minutes before slicing. This allows the custard to finish setting.
  10. Serve warm or at room temperature.