Put the beans (and the water in which they boiled) in a blender and puree. Strain the beans to get rid of the skins and undissolved solids. Pour the beans, coconut milk, evaporated milk, salt, sugar, vanilla, cinnamon, cloves and sweet potatoes and simmer over very low heat until the sweet potatoes are cooked through. Stir regularly to avoid sticking.
Add the raisins and simmer for another 10 minutes (don't worry that it may look too thin, the cream of beans will get much thicker when chilled). Remove the cinnamon sticks (and cloves, if you like). Remove from the heat and cool to room temperature. Chill before serving.
Spread butter on the cassava bread and toast in the oven until it turns golden brown.
Serve the beans with the cassava on the side. Put cookies in the beans when you serve.
No milk cookies? Use Animal Crackers (Amazon affiliate link). They are the nearly identical in taste and texture to the traditional ones, only in different shapes.