Countries › Haiti › Pain patate - sweet potato pudding

Pain patate - sweet potato pudding

A sweet potato pudding made from sweet potato, coconut, evaporated milk and spices, found throughout the Caribbean.

30 min

Prep

120 min

Cook

8

Serves

Ingredients

Other

butter1 tbsp

900g/2lb white sweet potatoes, peeled and finely grated (use orange if you can’t find white )1 pieces

200g/7oz plain flour1 pieces

60g/2¼oz freshly grated coconut or desiccated coconut1 pieces

100g/3½oz dark muscovado sugar1 pieces

ground cinnamon2 tsp

ground nutmeg2 tsp

5g/⅛oz fresh ginger, peeled and grated1 pieces

salt1 tsp

x 400g/14oz tin coconut milk1 pieces

x 400g/14oz tin evaporated milk1 pieces

vanilla extract2 tsp

overripe banana, mashed1 pieces

2–3 tbsp icing sugar, to dust1 pieces

Method

Preheat the oven to 180C/160C Fan/Gas 4 and grease a medium, deep baking dish with the butter.

Tip the grated sweet potato into a bowl and add the flour, coconut, sugar, spices, fresh ginger and salt. Mix until combined.

Pour the coconut milk, evaporated milk and vanilla extract into a separate bowl. Whisk until evenly combined, then slowly pour into the sweet potato mixture to avoid any lumps – it will look a little wet, but that’s fine. Add the mashed banana and stir to combine.

Place a pan over a low-medium heat and pour in the sweet potato mixture. Cook, stirring gently, for about 15 minutes. The sweet potato will begin to cook and the colour and texture will change slightly.

Pour the sweet potato mixture into the prepared baking dish, spreading out evenly. Cover with a layer of baking paper, followed by a layer of foil.

Bake for 75–90 minutes or until a dark crust forms on top and a knife inserted into the pudding comes out clean. Allow to cool a little, then dust with the icing sugar. Slice into pieces and serve warm.