Sweet Potato Pudding Budin de Batata

Sweet Potato Pudding Budin de Batata


  • 1 1/2 pound sweet potatoes
  • water
  • 2 very ripe bananas (skins are black)
  • 1 cup sugar
  • 2 cups light coconut milk
  • 8 eggs (lightly whisk together)
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 cup butter, melted
  • 1 cup flour


Peel sweet potatoes and cut into small cubes. Cook in water to cover until tender. While the potatoes are cooking, caramelize 1 cup sugar. I spread the sugar in a metal 9 inch square casserole pan and heat gently over the stovetop until the sugar melts and starts to turn a gold color. Tilt the pan to spread the liquid sugar evenly. Once the potatoes are tender, drain them and immediately put them through a potato ricer. This works better than mashing them. Stir in the coconut milk. Mash the bananas very well, removing any lumps. Stir into the sweet potato mixture. Add the sugar, eggs, salt, butter and flour and turn into the casserole dish. Bake in a bain marie at 350 for about 2 hours until a knife inserted in the center comes out clean. Allow to cool and invert onto a serving platter.

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