Tuesday, August 18, 2009

Haitian Sweet Potato "Bread"

This is an old recipe from Auntie Bucksnort's recipe box. I thought that I'd copied it down incorrectly because, as you will see, there is no flour in it. I researched the recipe a bit online and found that it is usually called "bread" with quotes around the word and with a note that the original is called "pain patate."

I used this online recipe to help fill in the blanks, as Auntie's recipe card left rather a lot to the imagination!

2 lbs. sweet potatoes, peeled, cooked, mashed, and cooled
1 banana, peeled and mashed
4 tbl. soft butter
3 eggs
1 cup sugar
1/2 cup dark corn syrup
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. salt
1/2 cup milk
1/2 cup evaporated milk
1/2 tsp. vanilla
1/4 cup raisins

Mash the sweet potatoes and banana together. Add the soft butter, the sugar, corn syrup, salt, and spices and beat well. Stir in the milks and blend, then add the raisins and vanilla and stir well.

Pour the batter into a well-greased 2 quart loaf pan and bake at 350˚ for 55 minutes, until the center is firm and the top is golden.

Let the "bread" cool in the pan for 10 minutes, then turn it out onto a plate. Slice and serve plain, or with whipped cream or a little rum poured over the top.

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