Haitian pain patate is a staple of traditional Haitian cuisine, often prepared for special occasions, holidays, or simply for the pleasure of enjoying a homemade dessert rich in flavor. This soft cake made with sweet potato, coconut milk, banana, and a savory blend of spices delights with its melt-in-the-mouth texture and irresistible aroma.
Easy to make and full of character, pain patate is a true Proust madeleine for many Haitians. Whether you’re looking for comfort food or eager to discover a classic Caribbean pastry, this recipe will guide you step by step to successfully make this iconic Haitian dessert.
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- 500g white-fleshed sweet potatoes (2 large potatoes)
- 400ml unsweetened condensed milk
- 200ml coconut milk
- 100g cane sugar
- 1 very ripe banana
- 50g butter
- 5cl aged dark rum
- 1 pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon grated lime zest
- 50g raisins
- 1/2 teaspoon vanilla extract
1. Soak the raisins in the rum.
2. Wash, peel, and cut the sweet potatoes into small pieces. 3. In a blender, combine the sweet potato pieces, banana, unsweetened condensed milk, and coconut milk.
4. Blend until smooth (without lumps).
5. Pour the mixture into a saucepan. Add the butter, sugar, salt, and spices (cinnamon, nutmeg, ginger, and grated lemon zest).
6. Cook for about 30 minutes over low heat, stirring regularly. Add the raisins, rum, and vanilla extract toward the end of cooking.
7. Preheat the oven to 180°C (350°F).
8. Pour the mixture into a greased pan and bake for 50 minutes, until golden brown.
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