Pain Patate (Sweet Potato Pudding)
We're teaming up with our buddies at Dawn again, so awesome! This time we're whipping up something kinda savory and kinda sweet, a classic Haitian dish. So grab the whole family, all your ingredients, Dawn Platinum Powerwash Dish spray, and let's get to cookin' and cleanin'!
Makes: 1 (9 inch) loafIngredients:
- 1/4 cup raisins
- 1/4 cup rum
- 2 pounds white or orange sweet potatoes, peeled and grated
- 1 cup coconut milk
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 5 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger, grated
- 1/4 teaspoon grated lime, peel
- pinch of salt
- 1 large ripe banana, mashed
- 1 cup evaporated milk
- 1 egg yolk , beaten
- 1 tablespoon vanilla
- 1 teaspoon rum or whiskey
- vanilla ice cream, for serving (optional)
- powdered sugar, dusting (optional)cop
1. Preheat oven to 350⁰ F.
2. In a bowl, soak the raisins with the rum until plumped – set to the side.
3. Mix the grated sweet potatoes, coconut milk, sugars, butter, cinnamon, nutmeg, ginger, lime peel, salt, and half of the mashed banana in large saucepan. Cook over medium heat, stirring until the potatoes are tender.
4. Gently stir in milk, the remaining banana egg yolk, vanilla, rum, and raisins. Cook for additional and stir consistently for 10 - 15 minutes. When the mixture starts detaching from the sides of the pot and looks smooth - turn off the heat.
5. Pour into a buttered 9 x 5 x 3 inch loaf pan or an 8 x 11 x 2 inch cake pan and bake for an hour or until top is brown. To test doneness, insert toothpick in the center of the pudding – must come out clean.