Product and recipe developer Elsy Dinvil shares her wonderful sweet potato dessert! For more on Elsy, CLICK HERE.
Sweet Potato Cake
- 6 cups of grated sweet potatoes
- 3 cups of evaporated milk
- 3 cups of fresh coconut pulp
- 1/4 pound of butter
- 1 1/2 cups of brown sugar (sweeten to taste)
- 1/2 cup of brown sugar to add on top
- 3 crushed medium bananas
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of sea salt
- 1/2 tablespoon of lime zest
- 2 tablespoons of ginger
- 2 tablespoons of vanilla extract
- 1 cup of water
- 1/2 cup of dry raisins
- 1 cup of Barbancourt rum (or vodka or Everclear)
Grate the sweet potatoes, coconut, and ginger in a food processor. Empty in a pot. Soak the raisins in the rum and set aside. Crush the bananas and set aside. Put all the ingredients in a large pot, leaving out the vanilla extract: coconut, ginger, brown sugar, coconut milk, water, crushed bananas, cinnamon, lime zest, sea salt, and nutmeg. Boil the mix until completely cooked and it reaches a thick consistency similar to a basic cake batter. Add the raisins, butter, two tablespoons of rum, and the vanilla extract. Stir vigorously with a wooden spoon. Let it cool. Grease the pans with butter to prevent the cake from sticking at the bottom. Fill to three-fourths of the pan. Sift sugar on top. Warm the oven to 375 degrees and bake for 35 minutes. A sign that the pen patat is fully cooked is the nice golden crust at the top. Let the cake cool off. Empty on a flat board or a flat plate. Enjoy and serve with some kremas, wine, or Haitian liquor. Yum!
Hints when making pen patat:
-Sometimes, the sweet potatoes are more watery than others. When that happens, you can either go three ways:
(1) Turn down the heat and let the mix simmer until the liquid dries off.
That was how we did it back home.
(2) Add just enough of all-purpose flour to the mix, and let it cook for a few
more minutes as you continue to stir it.
(3) If you are on a gluten-free diet, instead of all-purpose flour, add just
enough of cassava flour to the mix as you continue to stir.
Remember to mix your pen patat on and off until you remove it from the stove to prevent lumps from forming or too much of it from sticking at the bottom of the pot!
BY: Elsy Dinvil
Product & Recipe Developer
Creole Enterprises LLC
Playing with a bunch of fresh herbs to bring you the most enjoyable creole flavors
2373 NW 185th Avenue, Suite 325
Hillsboro, OR 97124