Preheat oven to 350°F.  In a bowl, mash together sweet potatoes, baking powder, unbleached flour and raisins.

Mix in another bowl soy milk, coconut milk, fructose, vanilla extract, nutmeg, sea salt and soy margarine.

Pour milk mixture into potato mixture and using a hand beater, blend until smooth.  Pour into a greased 13×9 inch oblong baking dish. Let the pudding rest 30 minutes before baking.

Bake for 1 hour or until center is set.  Serves 8