* BEVERAGES
* DESSERTS
Sweet potato pudding called "pain patate" or sweet potato bread is one of the most delicious desserts in Haiti. It is served at parties and occasionally at home for great dinner or holiday. This traditional recipe is mainly achieved with the purple-ish or reddish color skin sweet potatoes available on the market. The flesh is also white and turns into brown when grated. It is often cooked in a cast-iron pot before being baked to ensure suitable taste.
Ingredients:
• 6 medium sweet potatoes (purple skin)
• 3 cups evaporated milk
• 2 medium ripe bananas crushed
• 2 tspn fresh grated ginger
• 1/8 tspn salt
• 1 tspn grated lime rind
• 1 tspn ground cinnamon
• 1 tspn ground nutmeg
• 1 cup dried raisins
• 1½ or up to 2 cups light brown sugar
• 3 tspn vanilla extract
• 2 tablespoons butter or margarine
• 3 tablespoons Rum Barbancourt*****
• 1 cup coconut milk
• 1 egg yolk
Instructions:
1. Peel, then grate sweet potatoes in large bowl. Manage to obtain 5¾ cups grated mixture.
2. In separate bowl stir egg yolk and add to sweet potato mixture or blend with bananas.
3. Puree bananas into blender, add to sweet potatoes, then gradually add coconut milk, milk, and stir well.
4. Add the following ingredients one at a time: light brown sugar, nutmeg, cinnamon, salt, lime zest, vanilla extract, 2 tablespoons rum, and stir to blend.
5. Place large cast-iron pot on low-medium heat, pour in entire mixture. Cook sweet potato mixture for 30 to 45 minutes while stirring constantly, so that it doesn't stick too much at the bottom of the pot. Add butter, 1 tbspn rum Barbancourt, and continue to stir until mixture turns darker and fully cooked. Remove from stove.
6. Preheat oven to 350 degrees F. Grease a convenient baking pan with melted butter and pour in cooked sweet potato cooked mixture. Place baking pan in preheated oven and let bake for 40 to 50 minutes or until pudding top turns dark brown and custard firm.
7. Let cool at room temperature, then slice and serve. Keep leftovers refrigerated!
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