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Sweet potato pudding (pain patate)

Time 1 hour 10 minutes
Yields Serves 10
Sweet potato pudding (pain patate)
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 bruleed 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.

Adapted from a recipe by George Laguerre.

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