sweet potato bread (pain patate)

★★★★★ 3
Zaafirah013 avatar
By Peggy J Shabazz
from Los Angeles, CA

Sweet Potato Bread (Pen Patat) Literally translated from Creole means "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 desert will have you beggin' for seconds! *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 @kitchencrew
★★★★★ 3
serves 8-10
prep time 1 Hr
cook time 3 Hr
method Bake

Ingredients For sweet potato bread (pain patate)

  • 9 c
    grated dry-flesh sweet potatoes (white sweet potato) (about 6 lbs of potatoes)
  • 1 1/2 c
    whole milk
  • 2 can
    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
    salt
  • 1 c
    light brown sugar
  • 1 Tbsp
    pure vanilla extract
  • 1 c
    raisins
  • 3 Tbsp
    mild unsulphured molases
  • 1
    well-ripened banana, finely mashed (optional)
  • 3 Tbsp
    margarine

How To Make sweet potato bread (pain patate)

  • 1
    Generously grease a 9-x5-inch loaf pan and set aside
  • 2
    In a large pan, mix grated potatoes with whole milk and evaporated milk. Mix in cinnamon, nutmeg, and salt, then bring to a boil over medium heat. Cook uncovered for 15-20 minutes, scraping bottom of the pan often to prevent potatoes from sticking.
  • 3
    Preheat oven to 400 degrees Fahrenheit.
  • 4
    Add 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.
  • 5
    Pour 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.
  • 6
    Check water level every 30 minutes, and add hot water to the baking dish when necessary. Cool, loosely covered, in the pan at room temperature.
  • 7
    Refrigerate 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.*
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