The Sweet potatoes originate from Central America or South America, sweet potatoes date back at least 5,000 years ago. In South America, Peruvian sweet potatoes date as far back as 8000 BC have been found.
Before the western explortion the sweet potatoes was grown in Polynesia. Sweet potato has been radiocarban-dated in the Cook Island to 1000 AD, and was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Haweii and New Zealand from there.
Spreading to Polynesia to Japan and the Philiopines from the Islands of the Pacific Ocean sweet potatoes have become very popular.
200g \2 cups crabmeat
2 onions chopped
2 cloves garlic chopped
50g \ 1\4 cup butter
1\4 teaspoons allspice ground
1kg \ 2 1\4 pounds sweet potato
100ml \ 7 tablespoons milk
200ml \ 7\8 cup coconut milk
200g \ 1 cup creme fraiche
50g \ 2\3 cup grated coconut
Heat oven to 180 degrees Celcius (160 degrees Fan) 375 degrees F gas 5.
Carefully wash the crabmeat and leave to drain.
Heat about half the butter in a skillet and cook the onions and garlic until translucent.
Add the crabmeat season with salt pepper and allspice and remove from the heat.
Peel the sweet potatoes and slice very finely, using mandolin if available.
Butter a baking dish with the rest of the butter and cover the base with half of the sliced sweet potatoes.
Cover with the crabmeat and finish off with the rest of the sliced potatoes.
Mix the milk, coconut milk and creme fraiche in a pan, bring to the boil briefly and remove from the heat.
Season well with salt and pepper, add tabasco to taste and pour over the sweet potato bake.
Sprinkle with grated coconut and bake in preheated oven for 45 minutes until golden brown.