Sweet Potato Pudding

I have never, in all my life, attempted to make a sweet potato pudding. In my head you need to be a nice ripe age to do it right. However, I saw this recipe and said I need to give it a try, so we can do it together.
You will need:
2 pounds sweet potato
1 14-ounce can coconut milk
1 cup brown sugar
1 teaspoon ginger, freshly grated
1 teaspoon vanilla
1 cup all purpose flour
1/ 2 teaspoon cinnamon
1/ 2 teaspoon nutmeg
1/ 4 teaspoon sea salt

Custard Topping
1/ 2 cup coconut milk
1 tablespoon sugar
1/ 4 teaspoon vanilla
Pinch cinnamon, optional

Method:
Preheat oven 375 degrees F. Grease a 9-inch round baking pan. Set aside. Peel sweet potatoes and roughly chop. Grate using the grater or a food processor, in batches. (If using a food processor or blender, add some coconut milk to help process). Transfer grated sweet potatoes to a large bowl, add coconut milk, sugar, spices and salt. Stir in flour to form a mostly smooth batter. Pour batter into cake pan and bake for 45 minutes. Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding. Return pudding to oven and bake for another 45 minutes, or until top is golden brown. Delicious if served alone, or with whipped cream.

Tip: Make sure you add extra coconut milk or water if you are using a high-speed blender. Chop the sweet potato into smaller pieces, pause and periodically scrape down the sides of the blender. Sweet potato pudding gets firmer as it cools. Some prefer it when it is softer, so you can add a little extra liquid. If you decide to grate sweet potatoes by hand, make sure you use the smallest hole on the grater to ensure pudding is smooth when baked.