Pain Patate Recipe Haitian Sweet Potato Pie Recipes

PAIN PATATE RECIPE (HAITIAN SWEET POTATO PIE)

Steps:

• Preheat the oven to 375 degrees.
• Make pie dough. I highly suggest preparing your pie crust ahead of time. You can find the exact pie crust recipe I used here. After you make the dough, put it back in the refrigerator so it can remain cool until you are ready to use it.
• Blending the potatoes and ginger: Peel the potatoes and cut into quarters or wedges so that it fits perfectly through the feeding tube. Cut the ginger into small chunks, but no need to peel the skin off. In the food processor, process both the potatoes and ginger together until they appear to be finely chopped.
• Add the remaining ingredients: Add the banana and butter until it starts to mash. Then add the carnation milk and coconut milk, sugar, and spices. Blend until smooth for about 2-3 minutes. It may appear lumpy - that's okay.
• Roll out pie dough. Roll out the pie dough then place the dough on top of the pie dish. Carefully insert dough into your pie dish, trim the excess dough, then design the edges as desired. Brush the edges of the crust with egg wash.
• Pour the filling. Pour the mixture to the dough and bake for 55 minutes or until a toothpick comes out clean from the center on 375%.
• Let it cool and serve. Let the pie cool for at least one hour before serving. Top with ice cream or homemade whipped cream.

PAIN PATATE

Steps:

• Preheat oven to 375 degrees.
• Grate sweet potatoes into mixing bowl and mash the banana into the sweet potatoes.
• Mix in all ingredients, one at a time, until each ingredient is fully blended into the mix.
• Spread evenly into a 9x13 inch baking pan.
• Bake for 90 minutes or until toothpick inserted into center comes out clean.
• Let cool 10 minutes. Serve hot. For an added treat, top with whipped cream or rum syrup.

SWEET POTATO BREAD (PAIN PATATE)

Steps:

• 1. Generously grease a 9-x5-inch loaf pan and set aside
• 2. In a large pan, mix grated potatoes with whole milk and evaporated milk. Mix in cinnamon, nutmeg, and salt, then bring to a boil over medium heat. Cook uncovered for 15-20 minutes, scraping bottom of the pan often to prevent potatoes from sticking.
• 3. Preheat oven to 400 degrees Fahrenheit.
• 4. Add sugar, vanilla, raisins, molasses, banana (if using), and margarine to potato mixture. Continue to cook uncovered over medium heat for about 5 additional minutes, scraping bottom of the pan almost constantly. Mixture should be very thick.
• 5. Pour in the prepared pan. Cover the pan with aluminum foil, and place it in large baking dish. Put hot water in the baking dish halfway to the top of the pan and bake in the middle of the preheated oven for 3 three hours.
• 6. Check water level every 30 minutes, and add hot water to the baking dish when necessary. Cool, loosely covered, in the pan at room temperature.
• 7. Refrigerate to cool completely. To unmold, gently shake the pan to loosen the desert, and overturn onto a serving dish.
• 8. *Pain Patate can be made in a 6 cup pudding mold or individually in ramekins.*