sweet potato bread (pain patate)
Sweet Potato Bread (Pain Patate) literally translates from Creole to mean potato bread, but is also called sweet potato pudding. This is a rich, delectable dessert that is the perfect finishing touch to any meal. This sweet dessert will have you begging for seconds! Coconut milk is available in Caribbean, Latin-American, and Asian markets, and in some supermarkets in the ethnic foods aisle. Pain Patate can also be made in a 6-cup pudding mold or individually in ramekins.
Blue Ribbon Recipe
Flavorful and very moist, this sweet potato bread could be called a baked pudding. When biting into a piece, it's not the traditional bread you'd think of. It's rich and creamy with a slightly crisp crust, more like a bread pudding. It's a Haitian dessert that's popular during the holidays and on special occasions. Cinnamon, nutmeg, and molasses add warm fall flavors to the dessert. We opted to use the coconut milk and evaporated milk combination and think it helped add to the flavor. The pops of raisins throughout are lovely too.
Ingredients
- 9 cups grated white sweet potatoes, about 3.5 lbs of potatoes
- 1 1/2 cups whole milk
- 24 ounces evaporated milk (3 cups) or 12 oz evaporated milk plus 1 1/2 cup fresh coconut milk to equal 3 cups
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 1 tablespoon pure vanilla extract
- 1 cup raisins
- 3 tablespoons mild unsulphured molasses
- 1 - well-ripened banana, finely mashed (optional)
- 3 tablespoons margarine
How To Make sweet potato bread (pain patate)
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Step 1Generously grease a 9x5-inch loaf pan and set aside. -
Step 2In a large pan, mix grated sweet potatoes with whole milk and evaporated milk (or a combination of evaporated milk and coconut milk). Mix in cinnamon, nutmeg, and salt. Then bring to a boil over medium heat. Cook uncovered for 15-20 minutes, scraping the bottom of the pan often to prevent potatoes from sticking.
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Step 3Preheat oven to 400 degrees Fahrenheit.
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Step 4Add brown sugar, vanilla, raisins, molasses, banana (if using), and margarine to the sweet potato mixture. Continue to cook uncovered over medium heat for about 5 additional minutes, scraping the bottom of the pan almost constantly. The mixture should be very thick.
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Step 5Pour the mixture into the prepared pan. Cover the pan with aluminum foil and place it in a large baking dish. Put hot water in the baking dish halfway to the top of the pan and bake in the middle of the preheated oven for 3 hours. Check the water level every 30 minutes and add hot water to the baking dish when necessary.
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Step 6Cool, loosely covered, in the pan at room temperature.
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Step 7Refrigerate to cool completely. To unmold, gently shake the pan to loosen the dessert and overturn onto a serving dish.
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