Pen Patat: Haitian Sweet Potato Bread Pudding

May 31, 2018

I get super excited when I am able to successfully convert a non-vegan recipe into a vegan one. Not that it kinda reminds me of that thing I once had more of OMG it is dead on.

Today's recipe is a traditional Haitian dessert, Sweet Potato Bread pudding. The recipe uses "Patat" a white sweet potato also called boniato. We use it in different dishes but this recipe really showcases the beauty of this root.

The challenge I have faced when it comes to converting sweet Haitian dishes was a comparable replacement for condensed milk. Finally, A mad scientist went into their lab and made magic. For this recipe, I used Nature's Charm sweet condensed milk. It is spot-on in terms of consistency and taste. Don't get me started about their jackfruit the best I have had hands down. I digress.

Sometimes Haitian rum is added to the recipe but this one is clean and clear.

Pen Patat

INGREDIENTS

2 1/2 lbs white sweet potato, peeled & grated
3 ripe bananas, mashed
1 cup raisins
2 teaspoons ginger, peeled & grated
2 teaspoon lime zest
3 tablespoon
1/3 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/8 clove powder
1/2 teaspoon salt
2 teaspoon almond extract
1 can Nature's Charm sweetened condensed milk
2 cups of coconut milk

INSTRUCTIONS

1. Preheat your oven to 350℉ degrees.

2. In a mixing bowl, combine all ingredients except raisins and sugar and mix well.

3. Place in blender. Blend until smooth.

4. Add sweet potato mixture and sugar to a medium-size pot on a medium to high heat. Cook for 20 minutes, stirring continuously. Add raisins and combine well, cook for an additional 5 minutes.

5. Transfer mixture and spread evenly into 11x13 baking dishes and bake for 45 to 60 minutes or until golden brown. A toothpick should come out clean

6. Allow pudding to cool before serving.

7. Serve alone or with rum.