Wash and peel the white sweet potatoes. Cut into 1-inch cubes. Set aside.

In a large pot, add the cubed sweet potatoes and enough water to water to cover the potatoes.

Bring to a boil over high heat then reduce heat to medium-low. Cover. Simmer for 30 minutes until the potatoes are tender. Drain the potatoes and transfer them to a bowl.

Using a potato masher, mash the potatoes until you get a mashed potatoes consistency. Set aside.

In a large, deep skillet, add coconut milk, sugar, and cinnamon sticks. Cook, stirring, over medium heat until the sugar dissolves.

Stir in the mashed white sweet potatoes and salt.

Cook for 8-10 minutes at medium heat, constantly stirring so it doesn’t stick to the bottom of the pot, until the mixture reaches a thick porridge-like consistency without any lumps.

Stir in the grated coconut and cook for an additional 2-3 more minutes until the mixture sticks to the back of your spoon.

Transfer the pudding to a large shallow bowl and sprinkle with ground cinnamon. Place it in the fridge for at least 2 hours to set before serving. Enjoy!