Pan de Batata
(Pan de Boniato)
A recipe from the Sneaky Kitchen
2 lb.+ of batata
3/4 C. coconut milk (1/2 can) (See note below)
3/4 C. evaporated milk (1/2 can)
1/2 C. butter or non-hydrogenated margarine
1 tsp. grated ginger root or chopped candied
Peel batatas; you'll need at least 2 lb. peeled. Cut into
chunks; they turn ugly gray when peeled; ignore it. Cook, covered
with water, until fork tender. Drain well & let cool to warm.
While batatas are draining, preheat oven to 350° F. Generously butter an 8" x 10" casserole, or 9" x 13" baking pan or 2 square cake
pans. Combine the dry ingredients. Also combine separately
the milk & coconut milk.
Mash warm batatas with electric mixer or by hand,
adding enough milk to be manageable. Add rest of milk, eggs
one at a time, ginger, then dry ingredients, beating after each addition. Add raisins
& coconut; mix. Pour into buttered baking
dish. Bake 45 min. to 1-1/2 hr. depending on thickness. Test with a knife inserted in the middle; when it comes out clean, not coated,
the dessert is done.
coconut milk isn't the water inside the coconut; it's a rich, creamy liquid
extracted from coconut flesh. If you don't have canned coconut milk, use a
whole can of evaporated milk & 1 tsp. coconut extract, plus an extra Tbsp. or
two of butter, if desired