Pain Patate or Sweet Potato Bread is a fantastic Haitian dessert made with fresh coconut and sweet potatoes and included spices and baked. The trick is to utilize white sweet potatoes (likewise called boniatas) and not orange ones or yams.
Otherwise, the meal will certainly look rather unappetizing, though it will certainly still taste excellent. This side meal might be frikandel or kroket, both deep-fried meaty treats. Generally it is sliced and functioned as a dessert or served with tea. Top with whipped cream, if preferred.
� � cup milk
� � cup evaporated milk
� 5 Tbs. butter, softened
� 3 eggs, lightly beaten
� � tsp. ground nutmeg, preferably fresh
� � tsp. ground cinnamon
� milk of one coconut
� 1 cup sugar
� 2 lb. sweet potatoes, peeled and cut into quarters
� � cup dark corn syrup
� � tsp. vanilla extract
� 1 large ripe banana, peeled and cut into 1-inch chunks
2. Grease a 9x5x3 inch loaf pan or 8x11x2 inch cake pan with 1 Tbs. of the butter.
3. Drop the sweet potatoes into adequate gently salted boiling water to cover them entirely and cook quickly up until they are soft.
4. Drain the potatoes completely, then require the potatoes and banana through a ricer or food mill set over a deep bowl.
5. Beat in the remaining 4 Tbs. of softened butter, include the eggs, and blend well.
6. Include the sugar, corn syrup, milk, vaporized milk, vanilla, nutmeg, cinnamon, coconut milk, and raisins, and beat till the batter is well mixed.
7. Pour it into the ready pan.
8. Bake in the middle of the oven for 1 1/2 hours, or till a cake tester or toothpick placed in the center comes out clean and the top is golden brown.
Ingredients:
� � cup seedless raisins� � cup milk
� � cup evaporated milk
� 5 Tbs. butter, softened
� 3 eggs, lightly beaten
� � tsp. ground nutmeg, preferably fresh
� � tsp. ground cinnamon
� milk of one coconut
� 1 cup sugar
� 2 lb. sweet potatoes, peeled and cut into quarters
� � cup dark corn syrup
� � tsp. vanilla extract
� 1 large ripe banana, peeled and cut into 1-inch chunks
Directions:
1. Pre-heat the oven to 350�F degrees.2. Grease a 9x5x3 inch loaf pan or 8x11x2 inch cake pan with 1 Tbs. of the butter.
3. Drop the sweet potatoes into adequate gently salted boiling water to cover them entirely and cook quickly up until they are soft.
4. Drain the potatoes completely, then require the potatoes and banana through a ricer or food mill set over a deep bowl.
5. Beat in the remaining 4 Tbs. of softened butter, include the eggs, and blend well.
6. Include the sugar, corn syrup, milk, vaporized milk, vanilla, nutmeg, cinnamon, coconut milk, and raisins, and beat till the batter is well mixed.
7. Pour it into the ready pan.
8. Bake in the middle of the oven for 1 1/2 hours, or till a cake tester or toothpick placed in the center comes out clean and the top is golden brown.
