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
2 eggs
1 tsp. grated ginger root or chopped candied ginger

1 1/2 C. sugar
2 Tbsp. flour
1 tsp.
salt
2 tsp.
cinnamon
1/4 tsp.
nutmeg
1/4 tsp. ground cloves
1/4 tsp.
allspice

pinch black pepper
2/3 C. raisins
1/2 C. shredded coconut

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.

Note:  canned 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