Cazuela (Sweet Potato and Pumpkin Dessert)

By carvalhohm

Ingredients

• 2 pounds each sweet potatoes and pumpkin, pared and chopped
• 1 cup coconut milk
• 1/4 cup butter
• 3 eggs beaten
• 2 cups sugar
• 1/4 cup all-purpose flour
• 1 small piece of ginger root, mashed
• 1 cinnamon stick
• 6 anise seeds
• 5 cloves
• Plantain leaves or parchment paper

Details

Servings 10

Preparation

Step 1

Heat to boiling 2 quarts water and 1 tablespoon salt. Add sweet potatoes and pumpkin. Boil for 45 minutes and drain. Immediately mash vegetables and put through a rice. Add next 5 ingredients with 1 teaspoon salt and mix thoroughly. Boil remaining ingredients except plantain leaves in 1/2 cup water for 5 minutes. Strain into the first mixture and mix well.

Butter generously a 3 quart casserole and cover bottom and sides with plantain leaves, washed and buttered, or with buttered parchment paper. Fill with the sweet potato and pumpkin mixture. Bake in preheated 450 degree oven for 1 3/4 hours. Cook completely before turning dessert onto platter.