Peel sweet potatoes and cook in water until soft.

Drain the cooked sweet potatoes.

Mash the sweet potatoes thoroughly.

Add 1 1/2 cups of sugar to the mashed sweet potatoes and mix well.

Taste and add more sugar if needed to achieve desired sweetness.

Incorporate 1/2 cup of self-rising flour into the sweet potato and sugar mixture.

Mix in 3/4 stick of margarine.

Sprinkle nutmeg and cinnamon to taste.

If the mixture is too dry, add a small amount of homogenized milk until desired consistency is reached. The mixture should not be runny.

Grease a 9 x 13 inch cake pan with cooking spray.

Pour the sweet potato mixture into the prepared pan.

Bake in a preheated oven at 325°F to 350°F for 45 to 60 minutes, or until the pudding is set and lightly browned.