Daube de Banane

Peel the sweet potatoes and cut them into uniform 2-3 cm cubes, then peel and slice the bananas into thick rounds.

Split the vanilla pod lengthwise and scrape out the seeds, reserving both the pod and seeds for cooking.

Pour the coconut milk into a heavy-bottomed saucepan or Dutch oven over medium heat, then add the sugar, vanilla pod and seeds, a pinch of salt, and a light grating of fresh nutmeg, stirring until the sugar dissolves.

Add the sweet potato cubes to the spiced coconut milk, bring to a gentle simmer, then reduce the heat to low and cook partially covered, stirring occasionally.

Once the sweet potatoes begin to soften, add the banana slices and gently fold them into the mixture, taking care not to break them apart.

Continue simmering uncovered on low heat, stirring gently from time to time, until the sweet potatoes are completely tender and the coconut milk has reduced to a thick, glossy sauce.

Remove the vanilla pod, taste the mixture, and adjust sweetness with additional sugar if desired before taking the pan off the heat.

Allow the daube to cool slightly before transferring to a serving dish; it can be served warm, at room temperature, or chilled as a sweet snack or confection.