The Sweet Potato Bread is a dessert almost every Haitian born before the 1980s know. It has a consistency ranging from muddy to as firm as a banana bread, but we guarantee you’re going to love it!
Frankly, I have no idea how my ancestors have come to create this recipe, but let me tell you that I’m really glad they did.
Now, let’s take some time to make a nice and tasty potato bread, but first we need to make sure to use the right kinds of sweet potatoes, because if not, the result might be disappointing.
Two varieties of sweet potaoes:
Orange flesh sweet potato:
The orange flesh sweet potato is really delicious and is often used in the kitchen.
Despite its sweet taste, it is often cooked as chips in Quebec. I admit that the sweet-savoury combination is like a “party in my mouth”; I don’t know for you, but I love sweet potato fries.
This variety of sweet potatoes is often used by mothers for their young infants, because in addition to being soft and sweet, it is packed with vitamin A.
For today’s recipe, it is not that variety of sweet potato that I use.
White flesh sweet potato:
You are no doubt familiar with the purple skin and white flesh sweet potato, but perhaps you have never cooked it before
The white flesh sweet potato is the one we’ll use for our potato bread recipe. It is less sweet, but its other qualities make it the perfect choice for our potato bread recipe.
Although they are from the same family, the white flesh sweet potato is drier and stands better when cooked, despite the amount of evaporated milk and coconut milk that we will use.
Shunned by mothers probably because it is less sweet, the white flesh sweet potato contains as much vitamin has its sweet orange sister.
- 2½ cups of sweet potatoes (potatoes with purple skin and white flesh)
- 1 cup evaporated milk carnation
- 1¼ cup coconut milk
- 1 cup brown sugar
- 50 grams of butter
- 2 tablespoons of pure vanilla extract
- 1 ripe banana (fruit)
- 1 teaspoon ground cinnamon
- 1 teaspoon of nutmeg
- 1 lime (zest of lime only)
- ½ teaspoon of salt
- 1 teaspoon ground fresh ginger
- ½ cup raisins
- ** optional ** 1/4 cup of brown rum (Barbancour or other) to soak the raisins
- Soak the raisins in rum (if no rum, soak in water)
- Wash and peel sweet potatoes (cut in half lengthwise if you use a food processor)
- Make sure you have about 2½ cups
- First Step
- Put in a pan
- Add evaporated milk, coconut milk, brown sugar, butter, salt and nutmeg..
- Depending on the power of your stove, cook on medium or medium-low heat 45-75 minutes
** stir frequently to prevent the mix from sticking or hardening
- Second Step
- Meanwhile, mash ripe banana with a fork and add to the mix, also add raisins, rum, lime zest and ginger.
- ** continue stirring frequently
- Reduce heat to a low
- After 40 minutes, add the vanilla extract, stir and cover.
- Simmer for 5-10 minutes or until a soft consistency but firm.
- When ready, pour the mixture into a shallow baking pan
- Bake at 350 degrees approximately 1:30 or until golden.
- Refrigerate at least 24 hours to have the consistency of cake.
- You’re done; enjoy your meal.