Pain Patate
"Though the name literally means "sweet potato bread," this Haitian treat is more like a baked pudding. The secret is to use white sweet potatoes (also called boniatas) and not orange ones or yams. Otherwise, the dish will look rather unappetizing, though it will still taste good."
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 2 lbs white sweet potatoes
- 1 large banana, peeled and cut in one-inch pieces
- 1 cup brown sugar
- 1⁄2 cup seedless raisin
- 1 teaspoon grated gingerroot
- 1⁄4 teaspoon salt
- 12 ounces evaporated milk
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- rind of one lemon, grated
- 1 1⁄2 cups coconut milk
- 3 tablespoons butter, melted
directions
- Preheat oven to 375 degrees.
- Grate sweet potatoes into mixing bowl and mash the banana into the sweet potatoes.
- Mix in all ingredients, one at a time, until each ingredient is fully blended into the mix.
- Spread evenly into a 9x13 inch baking pan.
- Bake for 90 minutes or until toothpick inserted into center comes out clean.
- Let cool 10 minutes. Serve hot. For an added treat, top with whipped cream or rum syrup.
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Reviews
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Excellent recipe, and to clarify things, pain patate does actually mean "sweet potato bread" I say this because if you do in fact translate "potato bread" into the Haitian language it will be "pain pomme-de-terre" and also pain patate sukre would actually be "sugared potato bread". -
I haven't tried this yet, though I probably will soon... this recipe sound amazing. In the meantime, just wanted to point out a small correction on your description. "Pain Patate" doesn't literally mean "Sweet Potato Bread" (which would be written "Pain Pat ate Sucrée"), but rather "Potato Bread". Thanks for posting the recipe - I will change the review as soon as I've tried it :) -
I couldn't find white sweet potatoes so used regular ones and it was fine. My husband said it looked and tasted just like what his sister used to make (and sell!) in Haiti. The only change I made was to use lime rind instead of lemon since limes are much more common in Haitian cooking than lemons.
Tweaks
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I couldn't find white sweet potatoes so used regular ones and it was fine. My husband said it looked and tasted just like what his sister used to make (and sell!) in Haiti. The only change I made was to use lime rind instead of lemon since limes are much more common in Haitian cooking than lemons.
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.
