RCI-DS.001.0391.001
Pain Patat
Pain Patat from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Tbs. butter5 unitsoftened
- 1/2 unit
- eggs3 unitlightly beaten
- c. evaporated milk1/2 unit
- 1 unit
- 1/2 tsp
- lb. White sweet potatoes (Cuban sweet potato or tropical sweet potatoe)2 unitpeeled and cut into quarters
- ground nutmeg1/4 tsppreferably fresh
- c. dark corn syrup1/2 unit
- 1/4 tsp
- c. seedless Raisins1/4 unit
- ripe banana1 largepeeled and cut into 1-inch chunks
- milk of one coconut1 unit
Method
1
Peel and quarter the white sweet potatoes, then cut them into smaller chunks for faster cooking. Place in a large pot of salted boiling water and cook until very tender, approximately 20-25 minutes.
2
While the potatoes cook, lightly beat the 3 eggs in a small bowl and set aside. In another bowl, combine the milk and evaporated milk.
5 minutes
3
Drain the cooked sweet potatoes thoroughly and transfer to a large mixing bowl. While still warm, mash or blend until smooth, working out any lumps.
10 minutes
4
Add the softened butter to the warm sweet potato purée and mix until fully incorporated. Add the sugar, dark corn syrup, and vanilla extract, stirring until well combined.
5
Pour in the combined milk and evaporated milk mixture, then slowly add the beaten eggs while stirring constantly to avoid cooking the eggs. Mix until the batter is smooth and uniform.
6
Stir in the ground cinnamon, nutmeg, and raisins. Fold in the large banana pieces gently, keeping some chunks intact for texture.
7
Preheat the oven to 350°F (175°C). Pour the batter into a greased 9x13-inch baking dish, spreading evenly.
8
Pour the coconut milk evenly over the top of the batter, allowing it to settle naturally without fully stirring it in—this creates a custard layer during baking.
9
Bake for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out mostly clean, with a slight custard texture remaining.
50 minutes
10
Remove from the oven and let cool for 10-15 minutes before serving. The pain patat should have a soft, pudding-like consistency with a light crust on top.