+
0 (0)

Desserts

Sweet potato pudding (pain patate)

Sweet potato pudding (pain patate)
Los Angeles Times

Sometimes in restaurant whites, sometimes in a tropical shirt, George Laguerre wanders from table to table schmoozing with diners, sometimes pausing to turn up the bouncy soundtrack of Caribbean dance music. TiGeorges' Chicken is his domain -- a place of ... Read more

Total time: 1 hour, 10 minutes, plus overnight refrigeration | Serves 10
  • 1 pound yams
  • Half of a (2-pound, 2-ounce) can of sweet grated coconut
  • 1 pound (about 4 medium) ripe bananas, peeled and mashed
  • 1/3 cup lightly packed raisins
  • 3/4 cup (6 ounces) evaporated milk
  • 2/3 cup (7 ounces) condensed milk
  • 1/2 cup (1 stick) butter, melted, plus extra for buttering the pan
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon Key lime zest (from 1 or 2 limes)
  • 1/8 teaspoon salt

Step 1Peel and grate the yams into a large bowl. Mix in the coconut, bananas, raisins, evaporated milk, condensed milk, butter, ginger, vanilla, lime zest and salt. Pour the mixture into a large, heavy-bottom saucepan and cook over medium heat, stirring frequently, until it comes to a strong simmer, about 30 minutes.

Step 2Heat the broiler. Pour the mixture into a buttered 8-inch square metal baking pan. Flatten the top by pressing down on it with a rubber spatula, and place it in the oven until the mixture is bruleed to a rich, dark brown color, 4 to 6 minutes. Remove from the oven and cool to room temperature, then refrigerate until cold, preferably overnight, to allow the pudding to set completely.

Step 3To serve, heat the pudding in the oven at 350 degrees until warmed through, about 15 minutes. Serve warm with a scoop of vanilla ice cream, if desired.

Note: Adapted from a recipe by George Laguerre.

HAVE YOU TRIED


IPA-lada
IPA-lada

Braised sea bass with black olive vinaigrette
Braised sea bass with black olive vinaigrette

Spring(form) almond cake with berry sauce
Spring(form) almond cake with berry sauce

Black Mystique
Black Mystique

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Flaky pie dough
Momofuku's Crack Pie
Pistachio madeleines
Pineapple brochettes with saffron caramel