Tuesday, January 15, 2013

Haitian Sweet potato Bread

Sweet potato
This is a more current recipe from the mélange of folk that brought their flavors with them from the Caribbean and elsewhere.  In Louisiana we refer to them as Yams many people use these terms interchangeably both in conversation and in cooking, but they are really two different vegetables.
Sweet Potatoes are popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types and are part of the Morning Glory family .  The Yam is the common name a plant species that are edible starchy tubers that came to the Americas from Africa.  It is the tuber of a tropical vine and is not even distantly related to the sweet potato.  Generally sweeter than than the sweet potato, this tuber can grow over seven feet in length. The true yam is a versatile vegetable. It can be barbecued; roasted; fried; grilled; boiled; baked; smoked and when grated it is processed into a dessert recipe.  In this recipe the potatoes are boiled.  Here we go.

5 Tb butter (softened)
2 lbs sweet potatoes (boiled) or  2 cans (16 oz) drained
1 large ripe banana
1 cup sugar3 eggs (lightly beaten)
1/2 cup milk1/2 cup evaporated milk
1/3 tsp vanilla extract
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 cup raisins
1/2 cup dark corn syrup

Peel potatoes while still warm, mash with banana, add 4 tsp butter, eggs and mix well.Add the remaining ingredients mix til thoroughly blended.  Pre-heat oven to 350 degrees pour batter into 9x5x3 pans that have been prepared with the remaining butter. Bake for an hour and a half allow to cool 5 min. before turning onto wire rack.  Bread has the texture similar to pudding and is normally served with whipped cream for dessert.

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