Sweet Potato Bread (Pain Patate)

By margiekyle

Ingredients

• 9 cups grated dry-flesh sweet potatoes (white sweet potato) (about 6 lbs of potatoes)
• 1 1/2 cups whole milk
• 2 12 ounce cans of evaporated milk (3 cups) or 1 12 oz. can evaporated milk plus 1/3 cup fresh coconut milk
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup light brown sugar
• 1 tablespoon pure vanilla extract
• 1 cup raisins
• 3 tablespoons mild unsulphured molases
• 1 well-ripened banana, finely mashed (optional)
• 3 tablespoons margarine

Details

Servings 8
Preparation time 60mins
Cooking time 240mins
Adapted from justapinch.com

Preparation

Step 1

Generously grease a 9-x5-inch loaf pan and set aside

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.

Preheat oven to 400 degrees Fahrenheit.

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.

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.

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.

Refrigerate to cool completely. To unmold, gently shake the pan to loosen the desert, and overturn onto a serving dish.

(Can be made in a 6 cup pudding mold or individually in ramekins.)