How to make pain patate (sweet potato pudding)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while enhancing flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Peel the skin off the sweet potato and grate it using the thick part of a grater.

If using small sweet potatoes, use four; if medium, use two; if large, one is sufficient.

Add one can of evaporated milk and coconut milk to the grated sweet potato and stir well.

Cook on high heat until it comes to a boil, then reduce to simmer for about 30-40 minutes.

Add ground cinnamon to taste, about a cup of brown sugar, and stir to combine.

Taste the mixture and adjust sugar as needed, adding more if it's not sweet enough.

Add a little bit of vanilla extract and grate in some nutmeg, stirring to combine.

Add a small amount of butter and a piece of grated ginger, stirring until well mixed.

After 15 minutes of simmering, add a pinch of salt to balance the flavors.

Smash a banana with a fork until it reaches a baby food consistency and add it to the mixture.

Add raisins, soaked in rum, to the mixture, stirring to distribute evenly.

Grease the baking pan with coconut oil, or butter if coconut oil is unavailable.

Pour the mixture into the greased pan and bake in a preheated oven at 350°F for about 1 to 1.5 hours.

Check for doneness by inserting a fork; it should come out clean.

Let the pudding rest for 1-2 hours before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens