1. Peel, then grate sweet potatoes in large bowl. Manage to obtain 5¾ cups grated paste.

2. In separate bowl stir egg yolk and add to sweet potato mixture.

3. Puree bananas into blender, add to sweet potatoes, then gradually add milk, coconut

    milk and mix well.

4. Add the following ingredients one at a time: light brown sugar, nutmeg, cinnamon, salt,

    lime zest, vanilla extract, 2 tablespoons rum, and stir to blend.

5. Place large cast-iron pot on low-medium heat, pour in entire mixture. Cook sweet potato

    mixture for 30 to 45 minutes while stirring constantly, so that it doesn't stick too much

    at the bottom of the pot. Add butter, rum Barbancourt, and continue to stir until

    mixture turns darker and fully cooked. Remove from stove.

6. Preheat oven to 350 degrees F. Grease a convenient baking pan with melted butter

    and pour in cooked sweet potato mixture. Place baking pan in preheated oven and

    let bake for 40 to 50 minutes or until pudding top turns dark brown and custard firm.

7. Let cool at room temperature, then slice and serve. Keep leftovers refrigerated!