Recipe: Sweet potato pudding (pain patate)

Total time:

1 hour, 10 minutes, plus overnight refrigeration

Servings:

10

Note:

Adapted from a recipe by Goerge Laguerre. Canned sweet grated coconut is available at Liborio markets and select Latino markets and grocery stores, as well as online at cubanfoodmarket.com and latinpantry.com.

1 pound yams

Half of a (2-pound, 2-ounce) can of sweet grated coconut

1 pound (about 4 medium) ripe bananas, peeled and mashed

1/3 cup lightly packed raisins

3/4 cup (6 ounces) evaporated milk

2/3 cup (7 ounces) condensed milk

1/2 cup (1 stick) butter, melted, plus extra for buttering the pan

1 teaspoon grated fresh ginger

1/2 teaspoon vanilla

1/2 teaspoon Key lime zest (from 1 or 2 limes)

1/8 teaspoon salt

1. Peel and grate

the yams into a large bowl. Mix in the coconut, bananas, raisins, evaporated milk, condensed milk, butter, ginger, vanilla, lime zest and salt. Pour the mixture into a large, heavy-bottom saucepan and cook over medium heat, stirring frequently, until it comes to a strong simmer, about 30 minutes.

2. Heat the broiler.

Pour the mixture into a buttered 8-inch square metal baking pan. Flatten the top by pressing down on it with a rubber spatula, and place it in the oven until the mixture is bruléed to a rich, dark brown color, 4 to 6 minutes. Remove from the oven and cool to room temperature, then refrigerate until cold, preferably overnight, to allow the pudding to set completely.

3. To serve

, heat the pudding in the oven at 350 degrees until warmed through, about 15 minutes. Serve warm with a scoop of vanilla ice cream, if desired.

Each serving (without ice cream):