Culinary Arts Institute
4 T. softened butter
2 lbs. sweet potatoes, peeled and cut into quarters
1 ripe banana in 1 inch chunks
3 eggs, lightly beaten
1 c. sugar
1/2 c. dark corn syrup
¼ c. seedless raisins (optional)
½ c. milk
½ c. evaporated milk
milk of one coconut (1/2 c.)
½ t. vanilla extract
¼ t. ground nutmeg
¼ t. ground cinnamon
Preheat oven to 350° and grease an 8x11x2" cake pan.
Boil the sweet potatoes in lightly salted water until soft.
Drain thoroughly and puree the potatoes with the banana.
Beat in the butter and the eggs.
Add the rest of the ingredients and blend well.
Pour the batter into the prepared pan.
Bake in the middle of the oven for l/2 hours, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Serve either warm or cold.
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