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Sweet Potato Pudding Cake (Pen Patat)

The Quirky Foodster Team

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Ingredients

  • 500 g (about 3 cups) sweet potato, peeled and grated
  • 200 g (1 cup) sugar
  • 400 ml (1 3/4 cups) coconut milk
  • 100 g (1/2 cup) evaporated milk
  • 100 g (3/4 cup) all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • 60 g (1/4 cup) butter, melted
  • 50 g (1/3 cup) raisins
  • 1/4 tsp salt

Method

  1. Preheat the oven to 175°C (350°F) and grease a 9-inch baking dish.
  2. In a large bowl, combine the grated sweet potato, sugar, coconut milk, evaporated milk, flour, cinnamon, nutmeg, vanilla, melted butter, raisins, and salt.
  3. Mix thoroughly until well combined into a thick batter.
  4. Pour the batter into the prepared baking dish, spreading evenly.
  5. Bake for 60-70 minutes until the top is golden brown and a knife inserted in the centre comes out mostly clean.
  6. Let cool for at least 30 minutes before slicing, as the pudding firms up as it cools.

Introduction: A dense, moist spiced sweet potato cake enriched with coconut milk and warm spices, pen patat is a beloved Haitian treat often enjoyed with coffee and prepared for holidays and family gatherings.

Cultural Background: A dense, moist spiced sweet potato cake enriched with coconut milk and warm spices, pen patat is a beloved Haitian treat often enjoyed with coffee and prepared for holidays and family gatherings.

Tips: Grate the sweet potato finely for the smoothest texture; a coarser grate will give a more rustic, textured cake.

Variations: Some versions add grated fresh coconut or a splash of rum for a festive twist.

Storage: Store covered at room temperature for 1 day, or refrigerate in an airtight container for up to 5 days.

Reheating: Serve at room temperature, or warm individual slices in the microwave for 20-30 seconds.

Nutrition: Approx. 310 kcal, 4 g protein, 12 g fat, 48 g carbohydrate, 3 g fibre per serving.

FAQs:

Q: Is pen patat a bread or a cake?

A: Despite its name meaning 'sweet potato bread,' it has a dense, moist, pudding-cake texture rather than a bread crumb.

Q: Can I use canned sweet potato purée instead of fresh?

A: Fresh grated sweet potato gives the best texture, but well-drained purée can work in a pinch.

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