Imagine a dessert that combines the creamy richness of sweet potatoes with the warmth of cinnamon and the sweetness of raisins - welcome to Pan de Batata, a Dominican delicacy that transforms humble ingredients into a culinary masterpiece! This traditional pudding is not just a dessert; it's a slice of Caribbean comfort that will transport your taste buds to the vibrant kitchens of the Dominican Republic. Whether you're a sweet potato lover or a curious foodie looking to explore new flavors, this recipe promises a delightful experience that's both nostalgic and exciting.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Dominican
Serves: 8 servings
Ingredients
- 2 cups grated sweet potato
- 1 cup sugar
- 1/2 cup milk
- 3 eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup raisins
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish with butter to prevent sticking.
- Wash and peel sweet potatoes. Using a box grater or food processor, grate the sweet potatoes finely to create a consistent texture.
- In a large mixing bowl, combine the grated sweet potato, sugar, milk, eggs, cinnamon, and nutmeg. Mix thoroughly until all ingredients are well incorporated.
- Fold in the raisins, ensuring they are evenly distributed throughout the mixture.
- Add the melted butter to the mixture and stir gently to combine all ingredients completely.
- Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula to create a smooth top surface.
- Place the baking dish in the preheated oven and bake for approximately 60 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let the pudding cool for 15-20 minutes before serving. The pudding can be served warm or at room temperature.
- Optional: Dust with additional cinnamon or powdered sugar before serving for extra flavor and presentation.
Tips
- Choose the Right Sweet Potatoes: Select firm, orange-fleshed sweet potatoes for the best flavor and texture. Look for potatoes without bruises or soft spots.
- Grating Technique: For the smoothest pudding, grate the sweet potatoes as finely as possible. A food processor can help achieve a consistent texture more easily than hand-grating.
- Moisture Matters: If your sweet potato mixture seems too dry, add a little extra milk to maintain the right consistency. The batter should be moist but not runny.
- Raisin Distribution: Toss raisins in a little flour before adding them to the mixture to prevent them from sinking to the bottom of the pudding.
- Baking Precision: Use the knife test to ensure doneness - a clean knife inserted in the center means your Pan de Batata is perfectly baked.
- Serving Suggestion: For an extra touch of elegance, serve with a dollop of whipped cream or a sprinkle of toasted coconut flakes.
Nutrition Facts
Calories: 236kcal
Carbohydrates: 39g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 94mg
