A dense, aromatic pudding made from grated sweet potato, coconut, spices, and evaporated milk, baked until firm with a caramelized top. Haiti's signature dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rectangular baking dish, sliced
Garnishes: cinnamon dusting
Accompaniments: whipped cream, coffee
Instructions
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1
Preheat oven to 175C. Grease a large baking pan with butter.
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2
Grate sweet potatoes finely using a box grater. This is the most labor-intensive step but essential for the right texture.
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3
In a large bowl, combine grated sweet potato, coconut milk, evaporated milk, sugar, melted butter, and vanilla.
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4
Add cinnamon, nutmeg, ginger, mashed bananas, raisins, and salt. Mix until thoroughly combined.
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5
Pour mixture into the prepared pan and smooth the top. Bake for one hour and fifteen minutes until firm and golden.
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6
Let cool completely before slicing. Pain patate firms up as it cools and is best served at room temperature.
Did You Know?
Haitian families often make pain patate weeks before Christmas, and the aroma of spiced sweet potato baking is considered the official scent of the holiday season.
Chef's Notes
Equipment Tips
- box grater
- large mixing bowl
- baking pan
- oven
Garnishing
cinnamon dusting
Accompaniments
whipped cream, coffee
The Story Behind Pain Patate
Pain patate is Haiti's most beloved dessert, a rich pudding that combines African sweet potato traditions with European baking techniques and Caribbean spices. The dish is inextricably linked to Christmas celebrations, when families spend days preparing elaborate holiday meals. The labor-intensive grating of sweet potatoes by hand is traditionally a communal activity, with multiple generations working together. Pain patate represents the sweetness of Haitian celebration and the importance of family in food preparation.
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