Pain Patate
Indulge in the rich, comforting flavors of Haitian culinary tradition with Pain Patate, a luscious sweet potato pudding that’s as satisfying as it is soulful. This classic dessert combines grated sweet potatoes—preferably the white-fleshed Haitian variety—with creamy coconut milk, a trio of evaporated and condensed milks, warm spices like cinnamon and nutmeg, and a delightful hint of fresh ginger. Sweetened with brown sugar and studded with plump raisins, this baked pudding emerges with a golden-brown top and a beautifully tender texture. Perfect for holiday gatherings or any occasion that calls for cozy desserts, Pain Patate is best served warm or at room temperature, either on its own or with a dollop of whipped cream for added indulgence. With its tropical flair and deep cultural roots, this recipe is a must-try for anyone seeking to experience the vibrant flavors of Haitian cuisine.
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Recipe Information
Ingredients
- 2 lbs Sweet potatoes (Haitian or white-fleshed variety preferred)
- 2 cups Coconut milk
- 1 cup Evaporated milk
- 1 cup Condensed milk
- 1 cup Brown sugar
- 4 tbsp Butter (melted)
- 1 tsp Ground nutmeg
- 1 tsp Ground cinnamon
- 1 tbsp Vanilla extract
- 1 tbsp Fresh ginger (grated)
- 0.5 cup Raisins
- 0.5 tsp Salt
Instructions
Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish with butter and set it aside.
Peel and grate the sweet potatoes using a box grater or a food processor with a grating attachment. Place the grated sweet potatoes in a large mixing bowl.
In a separate bowl, whisk together the coconut milk, evaporated milk, condensed milk, melted butter, brown sugar, ground nutmeg, ground cinnamon, vanilla extract, grated ginger, and salt until the mixture is smooth and well combined.
Pour the milk mixture over the grated sweet potatoes and mix thoroughly to ensure all the sweet potato is coated and evenly combined.
Fold the raisins into the sweet potato mixture, ensuring they are distributed evenly.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Place the dish in the preheated oven and bake for 1 hour and 30 minutes, or until the top is golden brown and the pudding is set.
Remove the Pain Patate from the oven and allow it to cool for at least 20-30 minutes before slicing and serving. This will help it firm up further.
Serve warm or at room temperature, on its own or with a dollop of whipped cream for added decadence.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 629.4 g | 229% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 460.1 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2111 mg | 162% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 6311 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
