Pain patate (Baked sweet potato pudding)
Mom! That’s how all the nurses and doctors at the hospital were calling me after my delivery. Such a powerful word. Yet, I feel that with that word, the words ” tired, multitasking, doctor, cook, nanny” and more should tag along. I’ve always taken showering and sleeping for granted and now they’re my little daily luxuries.
I’m still surprised that I can actually write this blog post. It’s been 3 weeks since my c-section delivery and I have cooked more than 3 times.
I’ve taken the opportunity of posting about one of the delicious deserts that are eaten in Haiti. I’m actually enjoying it as I’m typing this while my baby angel is taking a nap .
- 6 cups of grated white sweet potato (also known as boniatas)
- 1/2 cup of butter (1 bar)
- 1 cup of coconut milk
- 1 cup of evaporated milk
- 1 cup of grated coconut (optional)
- 2 cups of sugar
- dried raisins (optional)
- 2 mashed bananas
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp of ground cloves (optional)
- 1 pinch of salt
- 1 tsp of vanilla extract
- 1 tsp of powdered ginger
- Preheat oven to 375 F
- Grate the sweet potatoes. Add butter (or crisco) and other spices (cinnamon, nutmeg, ginger, cloves).
- Then add the two cups of sugar and 1 pinch of salt. (and grated coconut if you chose to add some)
- In a food processor, mix bananas, coconut milk and evaporated milk. (or you could just mash the bananas into the milk mix)
- Add your milk mix to your potato mix inside of a pot over the fire and constantly stir with a spoon until brown.
- Add raisins and vanilla extract
- Place in a pyrex baking dish to bake for 1 hour or more.