Sweet Potato Pudding
Pen Patat - Pain Patate
by Mirta Yurnet-Thomas
This dessert can be eaten plain or it can be topped with whipped cream or rum syrup. The older the bread pudding gets, the better it tastes. Ina Codio prepares this wonderful pudding. She was born in Mont Organize.
Yield: 8 to 12 servings
2 pounds white sweet potato, peeled
1 large ripe banana, peeled and cut in 1-inch pieces
1 cup packed brown sugar
½ cup seedless raisins
1 teaspoon fresh grated ginger
¼ teaspoon salt
1½ (12-ounce) cans evaporated milk
1 teaspoon vanilla extract
½ teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
3 cloves, crushed
Rind of 1 lemon, grated
1½ cups coconut milk
3 teaspoons butter
Preheat oven to 375º F.
Grate sweet potatoes into mixing bowl. Mash banana into sweet potatoes. Add all the ingredients (except 1 tablespoon brown sugar), mixing in one ingredient at a time until each ingredient is fully blended into the mix. Spread evenly into 9 x 13-inch baking pan and sprinkle the remaining 1 tablespoon of brown sugar over the top of the pudding.
Bake for 1½ hours, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Serve warm or cold and keep leftovers refrigerated.