BAHAMIAN POTATO BREAD RECIPES

BAHAMIAN SWEET POTATO BREAD WITH GRATED COCONUT ... - RECIPES

Bahamian sweet potato bread with grated coconut ... - Recipes image

Bahamian sweet potato bread with grated coconut and cinnamon.

Provided by CTV.CA

Number Of Ingredients 9

Ingredients

1/2 cup (125 mL) lard with butter, cubed, divided
2 large Caribbean sweet potatoes (reddish skin)
1/2 cup (125 mL) frozen grated coconut, thawed
1-1/2 cups (750 mL) granulated sugar
1 teaspoon (5 mL) salt
1 cup (250 mL) water, divided
2-1/2 cups (625 mL) all-purpose flour
1/2 teaspoon (2 mL) freshly ground black pepper
1 teaspoon (5 mL) ground cinnamon

Steps:

Preheat oven to 350°F (180°C). Grease a 13- x 9-inch (33 x 23 cm) baking pan with three tablespoons (45 mL) of the lard. Sprinkle with a little flour and shake off any excess flour.
Peel potatoes and place in a medium bowl with cold water, then grate potatoes on the fine side of a grater or in the bowl of a food processor with the fine-shredding side of the wheel attachment. Transfer potatoes to a large bowl.
Add grated coconut, sugar, salt and 1/2 cup (125 mL) water and mix well with your hands. Add flour and remaining lard and continue mixing thoroughly.
Add black pepper, cinnamon and another 1/2 cup (125 mL) water (the consistency should feel like a pudding, add more water, if needed).
Transfer mixture to the baking pan and bake in the center of the oven for two hours (cover loosely with foil after one hour to maintain the color). Let cool to a warm temperature and enjoy.

SWEET POTATO BREAD | JUST A PINCH RECIPES

Sweet Potato Bread | Just A Pinch Recipes image

This bread is flavorful and very moist. As Peggy said, this could be called a pudding. I used the coconut milk/evaporated milk combination which I think added to the flavors. The spices are spot on. This is a really enjoyable dessert!

Provided by Peggy J Shabazz @Zaafirah013

Categories Puddings

Prep Time 1 hours

Cook Time 3 hours

Yield 8

Number Of Ingredients 12

Ingredients

9 cup(s) grated dry-flesh sweet potatoes (white sweet potato) (about 6 lbs of potatoes)
1 1/2 cup(s) whole milk
2 can(s) 12 oz evaporated milk (3 cups) or 1 12 oz. can evaporated milk plus 1/3 cup fresh coconut milk
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
1 cup(s) light brown sugar
1 tablespoon(s) pure vanilla extract
1 cup(s) raisins
3 tablespoon(s) mild unsulphured molases
1 - well-ripened banana, finely mashed (optional)
3 tablespoon(s) margarine

Steps:

Generously grease a 9-x5-inch loaf pan and set aside
In a large pan, mix grated potatoes with whole milk and evaporated milk. Mix in cinnamon, nutmeg, and salt, then bring to a boil over medium heat. Cook uncovered for 15-20 minutes, scraping bottom of the pan often to prevent potatoes from sticking.
Preheat oven to 400 degrees Fahrenheit.
Add sugar, vanilla, raisins, molasses, banana (if using), and margarine to potato mixture. Continue to cook uncovered over medium heat for about 5 additional minutes, scraping bottom of the pan almost constantly. Mixture should be very thick.
Pour in the prepared pan. Cover the pan with aluminum foil, and place it in large baking dish. Put hot water in the baking dish halfway to the top of the pan and bake in the middle of the preheated oven for 3 three hours.
Check water level every 30 minutes, and add hot water to the baking dish when necessary. Cool, loosely covered, in the pan at room temperature.
Refrigerate to cool completely. To unmold, gently shake the pan to loosen the desert, and overturn onto a serving dish.
*Pain Patate can be made in a 6 cup pudding mold or individually in ramekins.*

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