Today I share with you a dessert from Haiti, this week's stop of Foodalogue's Culinary Tour Around the World. Pain Patate is made with white sweet potatoes, also called boniato, which is less sweet than a regular sweet potato and is white rather than red/orange in color.
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This sweet potato bread has a texture of pudding rather than bread. Both its texture and taste actually reminded me of the apple cinnamon raisin latkes that I recently made. Pain Patate was excellent for breakfast as well as a dessert.
Ingredients: (adapted from RecipeIsland.com
2 large white sweet potatoes (about 1 pound), peeled
1 medium banana, peeled and cut in 1 inch pieces
1/2 cup brown sugar
1/3 cup seedless raisins
1 teaspoon grated ginger
Pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
6 ounces evaporated milk
2/3 cups coconut milk
1 tablespoon butter
2 tablespoons brown sugar
Directions:
Preheat the oven to 375 degrees. Grate sweet potatoes into mixing bowl and mash the banana into sweet potatoes. Add all ingredients (other than the 2 tablespoons of brown sugar) mixing each ingredient at a time until each ingredient is fully blended into the mix.
Spread evenly into 8x8 inch baking pan and sprinkle two tablespoons of brown sugar over the top of the pudding. Bake for 1 hour and 15 minutes or until toothpick inserted into center comes out clean. Cover, and let it stand for about half an hour before serving. Top with whipped cream dusted with cinnamon if desired.
