This is a Deborah Madison recipe that I tried the first time for Thanksgiving. I'm not sure I loved it (it took much longer to cook than it was supposed to and the eggs in the custard scrambled a bit so it tasted really eggy)- I think next time I would try making a stovetop custard and see how that went.
2 cups cooked sweet potato, from 1½ lbs. sweet potatoes
1 can (14 ounces) coconut milk (1¾ cups)
2 tsp. vanilla
3 eggs
⅞ cup dark muscovado sugar or organic dark sugar
¼ tsp. salt
½ cup wide strips dried coconut
If you haven’t sweet potatoes already cooked, chop them into large pieces and steam until tender, about 30 minutes. Peel, then coarsely mash.
Preheat the oven to 350 degrees. Put a kettle of water on to boil for the bath.
Purée the cooked sweet-potato flesh in a blender or food processor with the remaining pudding ingredients until smooth.
Pour the pudding mixture into a 2-quart baking dish. Set it in a larger dish and add the boiling water to come halfway up the sides. Bake until the pudding is firm, 45 to 50 minutes.
Before the oven cools, toast the coconut shavings on a sheet pan until crisp and golden, just a few minutes.
Once the pudding has cooled, top with whipped cream, cover with the toasted coconut, and serve.
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