📝 About This Recipe
Pain Patate is a soul-warming Haitian treasure, a dense and velvety sweet potato pudding that bridges the gap between cake and custard. This beloved dessert features the unique texture of white-fleshed Caribbean sweet potatoes (batata), infused with the aromatic warmth of ginger, cinnamon, and nutmeg. Finished with a hint of lime zest and creamy coconut milk, it offers a sophisticated balance of earthy sweetness and tropical flair that is quintessential to Haitian celebrations.
🥗 Ingredients
The Sweet Potato Base
- 2.5 lbs White-fleshed Sweet Potatoes (Batata) (peeled and finely grated)
- 1 large Ripe Banana (mashed until smooth)
- 2 tablespoons Fresh Ginger (finely grated)
The Liquid Gold Mixture
- 13.5 oz Coconut Milk (one full-fat can)
- 12 oz Evaporated Milk (one can)
- 1.5 cups Brown Sugar (packed)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Molasses (for deep color and richness)
Aromatics and Spices
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Lime Zest (from one organic lime)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1/2 cup Raisins (optional, soaked in warm water or rum)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish or a large oval ceramic gratin dish with butter.
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2
Peel the white sweet potatoes. Using the finest side of a box grater, grate the potatoes into a large mixing bowl. This is a labor of love, but the fine texture is crucial for the authentic 'pudding' consistency.
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3
In a separate small bowl, mash the ripe banana until it becomes a smooth puree. Stir this into the grated sweet potatoes along with the grated fresh ginger.
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4
In a large saucepan over medium-low heat, combine the coconut milk, evaporated milk, and brown sugar. Stir gently until the sugar has completely dissolved and the mixture is warm, but not boiling.
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5
Whisk the melted butter, molasses, vanilla extract, and almond extract into the warm milk mixture.
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6
Pour the warm liquid mixture over the grated sweet potatoes. Stir well with a large wooden spoon to ensure every bit of potato is hydrated.
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7
Add the cinnamon, nutmeg, cloves, lime zest, and salt. If you are using raisins, drain them and fold them into the batter now.
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8
The batter will look quite liquid at this stage; do not be alarmed. This is normal as the starch in the potatoes will thicken the pudding as it bakes.
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9
Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
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10
Bake in the center of the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. The pudding is done when the edges are dark golden brown and a toothpick inserted into the center comes out clean but moist.
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11
For a traditional finish, you can turn on the broiler for the last 2-3 minutes to get a deeply caramelized, almost burnt-sugar crust on top. Watch it closely!
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12
Remove from the oven and place on a wire rack. It is vital to let the Pain Patate cool completely (at least 2 hours) to set properly before slicing.
💡 Chef's Tips
Always use the white-fleshed Caribbean sweet potato (often found as 'Batata' in markets) rather than orange yams; the starch content is higher and essential for the texture. If using a food processor to grate the potatoes, use the finest shredding disc and then pulse a few times to ensure no large chunks remain. Don't skip the fresh ginger; it provides a necessary 'bite' that cuts through the richness of the coconut milk. For an extra layer of flavor, soak your raisins in dark Haitian rum for 30 minutes before adding them to the batter. If the top is browning too quickly before the center is set, loosely cover the dish with aluminum foil for the last 20 minutes of baking.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled for the best texture. Pair with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Enjoy a square alongside a cup of strong Haitian coffee (Café Touyé) for an authentic afternoon snack. Drizzle with a little extra coconut cream just before serving for a beautiful presentation. This pudding is even better the next day, making it a perfect make-ahead dessert for dinner parties.