Pen Petat

We love Haitian Food! Here is a delicious gluten-free dessert from our homeland.

 

Haitian Sweet Potato Bread

  • 2 pounds sweet potatoes, peeled
  • 1 large banana, cut into 1-inch pieces
  • 1 cup brown sugar, 1 tablespoon reserved
  • 1/2 cup raisins
  • 1 teaspoon grated ginger
  • 1/4 teaspoon salt
  • 12 oz. evaporated milk (or 1/2 cup honey and 1/2 cup coconut oil)
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • Zest of 1 lemon
  • 1 1/2 cups coconut milk
  • 3 teaspoons melted butter (or coconut oil)

Preheat the oven to 350˚.

Grate the sweet potatoes into a large bowl and mash the banana into the sweet potatoes.

Add the rest of the ingredients (except the 1 tablespoon brown sugar) and mix until the batter is fully incorporated with a puddinglike consistency.

Spread evenly into a 9×13-inch baking pan and evenly sprinkle the remaining brown sugar over the top.

Bake for 1 1/2 hours or until a toothpick inserted into the center comes out clean. Cool completely before serving.