Pan de Batata (Sweet Potato Bread), photo by Hispanic Kitchen

Pan de Batata (Sweet Potato Bread)

Cuisine: Dominican
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6 servings
This isn't your ordinary sandwich bread! To really get that Dominican flavor, use purple or Japanese sweet potatoes for this recipe.

Recipe courtesy of Esmirna Rivas ©2009 / via Dominican Flave.
Used with permission.

Ingredients

  • 4 pounds sweet potatoes peeled and grated
  • cups brown sugar light
  • 10 sticks cinnamon you can also use ground cinnamon
  • 1 can coconut milk 13.5 ounces
  • 2 tablespoons butter
  • 1 teaspoon lime zest optional
  • 1 can evaporated milk or regular milk
  • grated ginger or ginger powder to taste; add carefully
  • pinch salt

Directions

  1. Peel and grate the sweet potatoes. Boil the coconut milk, evaporated milk, cinnamon, ginger, butter and light brown sugar (azúcar crema).Peel and grate the sweet potatoes. Boil the coconut milk, evaporated milk, cinnamon, ginger, butter and light brown sugar (azúcar crema).
  2. Add the grated mass of sweet potatoes and lime zest to the liquid mixture. Stir contents so that they are not too sticky or too dry.Add the grated mass of sweet potatoes and lime zest to the liquid mixture. Stir contents so that they are not too sticky or too dry.
  3. Bake in the oven in a pre-greased baking mould of your preference for 1 hour at 350 °F.Bake in the oven in a pre-greased baking mould of your preference for 1 hour at 350 °F.

Chef Notes

The azúcar crema will give the cake a rustic flavor. You can use regular or evaporated milk for this recipe. Do not overuse the ginger because it can make the cake bitter. In addition to cinnamon, you can also use ground cloves.

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