Pain Patat

Pain Patat Recipe from Haiti - A Delicious Sweet Potato Dessert

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 90 minutes | Servings: 8

Introduction

Pain Patat is a traditional Caribbean dessert that is a delicious combination of sweet potatoes, bananas, and warm spices. This rich and flavorful dish is perfect for any special occasion or holiday gathering.

History

Pain Patat has its origins in the Caribbean, where it is a popular dessert enjoyed by many families during the holiday season. The name "Pain Patat" translates to "sweet potato bread" in French, reflecting the main ingredient used in this dish.

Ingredients

5 tbsp of softened butter
0.5 cup of milk
3 lightly beaten eggs
0.5 cup of evaporated milk
1 cup of sugar
0.5 tsp of vanilla extract
2 lb (907 g) of white sweet potatoes (Cuban sweet potato or tropical sweet potato), peeled and cut into quarters
0.25 tsp of ground nutmeg, preferably fresh
0.5 cup of dark corn syrup
0.25 tsp of ground cinnamon
0.25 cup of seedless raisins
1 large ripe banana, peeled and cut into 1-inch chunks
milk of one coconut

How to prepare

Preheat the oven to 350°F (177°C). Grease a loaf pan measuring 9x5x3 inches or a cake pan measuring 8x11x2 inches with 1 tbsp of butter.
Place the sweet potatoes in a pot of lightly salted boiling water, ensuring they are completely covered. Cook until they become soft. Drain the potatoes thoroughly, then pass them through a ricer or food mill set over a deep bowl along with the banana. Add the remaining 4 tbsp of softened butter and mix well. Incorporate the eggs, followed by the sugar, corn syrup, milk, evaporated milk, vanilla, nutmeg, cinnamon, coconut milk, and raisins. Beat the batter until well blended. Pour the batter into the prepared pan.
Bake in the middle of the oven for 5.5 hours, or until a cake tester or toothpick inserted in the center comes out clean and the top turns golden brown.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Substitute the sweet potatoes with pumpkin or butternut squash for a different twist on this classic recipe.

Cooking Tips & Tricks

Make sure to thoroughly drain the cooked sweet potatoes before mashing them to ensure a smooth and creamy texture.

- Be sure to use ripe bananas for added sweetness and flavor.

- For a richer taste, you can add a splash of rum or rum extract to the batter.

- To prevent the top of the Pain Patat from burning, you can cover it loosely with aluminum foil halfway through the baking process.

Serving Suggestions

Pain Patat can be enjoyed warm or cold, on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Boil the sweet potatoes until they are fork-tender for easy mashing.

- Use a ricer or food mill to ensure a smooth and lump-free batter.

Ingredient Substitutions

Use coconut oil or vegetable oil as a substitute for butter for a dairy-free version of Pain Patat.

- Replace the dark corn syrup with maple syrup or honey for a different flavor profile.

Make Ahead Tips

Pain Patat can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve Pain Patat in slices on a decorative platter, garnished with a sprinkle of cinnamon or a dusting of powdered sugar.

Pairing Recommendations

Enjoy Pain Patat with a cup of hot tea or coffee for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Store any leftover Pain Patat in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Pain Patat contains approximately 300 calories, making it a satisfying and indulgent treat.

Carbohydrates

Each serving of Pain Patat contains approximately 45 grams of carbohydrates, making it a satisfying and energy-rich dessert option.

Fats

With 12 grams of fat per serving, Pain Patat provides a moderate amount of healthy fats from ingredients like butter and coconut milk.

Proteins

This dessert offers around 4 grams of protein per serving, contributing to muscle repair and overall health.

Vitamins and minerals

Pain Patat is a good source of vitamin A, vitamin C, and potassium from the sweet potatoes and bananas used in the recipe.

Alergens

This recipe contains dairy (butter, milk, evaporated milk) and eggs, so it may not be suitable for those with allergies to these ingredients.

Summary

Pain Patat is a nutrient-dense dessert that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals in each serving.

Summary

Pain Patat is a delightful and flavorful dessert that showcases the natural sweetness of sweet potatoes and bananas. With a rich and creamy texture, warm spices, and a hint of coconut, this dish is sure to become a new favorite for any occasion.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Pain Patat. It was a warm summer day, and I was visiting my dear friend Marie in her cozy kitchen. Marie and I have been friends for decades, and she is an amazing cook who always surprises me with new and delicious recipes.

As I entered her kitchen, I was immediately greeted by the tantalizing aroma of spices and herbs. Marie was busy chopping vegetables and mixing ingredients in a large mixing bowl. I watched with fascination as she expertly prepared the ingredients for what she called her "secret recipe."

Curious, I asked Marie what she was making, and she smiled slyly before revealing the name of the dish - Pain Patat. I had never heard of it before, but the name alone intrigued me. Marie explained that Pain Patat is a traditional dish from her hometown in the French countryside, made with sweet potatoes, spices, and a hint of sweetness.

She graciously offered to teach me how to make Pain Patat, and I eagerly accepted her invitation. As we worked side by side in the kitchen, she shared stories of her childhood and how she learned the recipe from her grandmother. I listened intently, savoring every detail and committing the recipe to memory.

The key to making Pain Patat, Marie explained, is to use fresh, high-quality ingredients and to season it with love and care. She showed me how to peel and slice the sweet potatoes, how to finely chop the onions and garlic, and how to blend the spices to create a flavorful marinade.

As we cooked, the kitchen filled with the rich aroma of spices and herbs, mingling with the sweet scent of caramelizing onions and garlic. Marie's hands moved with precision and grace, her movements fluid and confident. I watched in awe as she effortlessly transformed simple ingredients into a masterpiece of flavors and textures.

After hours of cooking and simmering, the Pain Patat was finally ready. Marie served it with a generous sprinkle of fresh herbs and a drizzle of olive oil, presenting it to me with a proud smile. The dish looked simply exquisite, a vibrant medley of colors and textures that promised to delight the senses.

I took a bite of the Pain Patat, and instantly, I was transported to another world. The flavors danced on my tongue, a harmonious symphony of sweet, savory, and spicy notes that lingered long after the meal was finished. I savored every bite, grateful for the opportunity to learn this exquisite recipe from my dear friend.

Since that day, Pain Patat has become a staple in my own kitchen. I have shared the recipe with friends and family, passing on the tradition and the love that went into creating it. Each time I make Pain Patat, I am reminded of Marie and the special bond we share, forged through the magic of cooking and shared meals.

As I sit here now, reflecting on that unforgettable day in Marie's kitchen, I am filled with gratitude for the gift of her friendship and the joy of discovering new recipes and flavors. Pain Patat will always hold a special place in my heart, a reminder of the beauty and magic that can be found in a simple dish made with love and care.