Sweet Potato Bread (Pain Patate)
Peggy Joseph Shabazz El-Bey
*Coconut milk is available in Caribbean, Latin-American, and Asian markets and groceries, and in some supermarkets in the Ethnic foods isle.*
Blue Ribbon Recipe
This bread is flavorful and very moist. As Peggy said, this could be called a pudding. I used the coconut milk/evaporated milk combination which I think added to the flavors. The spices are spot on. This is a really enjoyable dessert! The Test Kitchen
- 9 c
- grated dry-flesh sweet potatoes (white sweet potato) (about 6 lbs of potatoes)
- 1 1/2 c
- whole milk
- 2 can(s)
- 12 oz evaporated milk (3 cups) or 1 12 oz. can evaporated milk plus 1/3 cup fresh coconut milk
- 1 1/2 tsp
- ground cinnamon
- 1/2 tsp
- ground nutmeg
- 1/4 tsp
- 1 c
- light brown sugar
- 1 Tbsp
- pure vanilla extract
- 1 c
- 3 Tbsp
- mild unsulphured molases
- well-ripened banana, finely mashed (optional)
- 3 Tbsp
How to Make Sweet Potato Bread (Pain Patate)
- 3Preheat oven to 400 degrees Fahrenheit.
- 4Add sugar, vanilla, raisins, molasses, banana (if using), and margarine to potato mixture. Continue to cook uncovered over medium heat for about 5 additional minutes, scraping bottom of the pan almost constantly. Mixture should be very thick.
- 5Pour in the prepared pan. Cover the pan with aluminum foil, and place it in 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 three hours.
- 6Check water level every 30 minutes, and add hot water to the baking dish when necessary. Cool, loosely covered, in the pan at room temperature.
- 7Refrigerate to cool completely. To unmold, gently shake the pan to loosen the desert, and overturn onto a serving dish.
- 8*Pain Patate can be made in a 6 cup pudding mold or individually in ramekins.*