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.
Ingredients
1kg sweet potatoes, peeled and grated
1 can coconut milk
1 can evaporated milk
200g brown sugar
100g butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 ripe bananas, mashed
100g raisins
1/4 tsp salt
Instructions
1Preheat oven to 175C. Grease a large baking pan with butter.
2Grate sweet potatoes finely using a box grater. This is the most labor-intensive step but essential for the right texture.
3In a large bowl, combine grated sweet potato, coconut milk, evaporated milk, sugar, melted butter, and vanilla.
4Add cinnamon, nutmeg, ginger, mashed bananas, raisins, and salt. Mix until thoroughly combined.
5Pour mixture into the prepared pan and smooth the top. Bake for one hour and fifteen minutes until firm and golden.
6Let 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.