The holidays are fast approaching, and this year I decided to try a new treat: a Christmas pudding from Haiti. It is heaven, a sweet combination of flavors we typically associate with the Caribbean, like coconut and banana, with those we associate with the winter holidays, like cinnamon and sweet potatoes.
Pain patate is a traditional treat in Haiti, served throughout the year but particularly at Christmas. It is sometimes translated as sweet potato cake or bread, but in other places as sweet potato pudding, which is more how ours turned out.
The recipe is very easy, but it does require quite a lot of cooking time, since the sweet potato are not cooked ahead of time but instead grated and cooked in the batter itself. If you decide to use orange yams like I did instead of the white sweet potatoes traditionally use, be warned that your pudding will take much longer to set, as the white sweet potatoes are much drier and so hold up better in the batter.
Either way, though, the results are delicious!
Sweet Potato Pudding (Haiti)
Based on this recipe from Manmie et Tatie
2.5 cups of sweet potatoes (I used one large sweet potato)
½ cup raisins
1 cup evaporated milk
1 ¼ cup coconut milk
1 cup brown sugar, packed
¼ cup butter
½ tsp of salt
1 tsp nutmeg
1 tsp cinnamon
1 ripe banana
1 lime (zest only)
1 T ground ginger
2 T vanilla
- Soak the raisins in boiling water. Wash and peel the sweet potatoes. Grate them with a box grater or (much faster!) cut into pieces and grind in a food processor.
- Put the grated sweet potatoes in a pan, along with the evaporated milk, coconut milk, brown sugar, butter, salt, nutmeg, and cinnamon.
- Cook on medium heat for 45-50 minutes, stirring frequently. As it cooks, mash the banana and add to the pan, along with the raisins, lime zest, and ginger. Continue to stir frequently.
- Add the vanilla then stir and cover. Simmer for 5-10 minutes, until the batter begins to thicken.
- Pour into a greased 8 x 11 baking pan and cook at 350 degrees for 1 to 1 ½ hours. The dish is done once the pudding has set and turned a golden color.
- For a more cake like consistency, refrigerate for 24 hours.
You’ve heard of the holiday cookie swap – here is a virtual swap, hosted by Crafty Moms Share, with recipes from around the world! Visit the linky below to find new multicultural recipes to try this holiday season, and link up your own!
Link up your own holiday recipes!