Peel and grate the sweet potatoes. Boil the coconut milk, evaporated milk, cinnamon, ginger, butter and light brown sugar (azúcar crema).
Add the grated mass of sweet potatoes and lime zest to the liquid mixture. Stir contents so that they are not too sticky or too dry.
Bake in the oven in a pre-greased baking mould of your preference for 1 hour at 350 °F.
The azúcar crema will give the cake a rustic flavor.
You can use regular or evaporated milk for this recipe.
Do not overuse the ginger because it can make the cake bitter.
In addition to cinnamon, you can also use ground cloves.