Caribbean Sweet Potato Bread Recipes

Steps:

• 1. Generously grease a 9-x5-inch loaf pan and set aside
• 2. In a large pan, mix grated potatoes with whole milk and evaporated milk. Mix in cinnamon, nutmeg, and salt, then bring to a boil over medium heat. Cook uncovered for 15-20 minutes, scraping bottom of the pan often to prevent potatoes from sticking.
• 3. Preheat oven to 400 degrees Fahrenheit.
• 4. Add sugar, vanilla, raisins, molasses, banana (if using), and margarine to potato mixture. Continue to cook uncovered over medium heat for about 5 additional minutes, scraping bottom of the pan almost constantly. Mixture should be very thick.
• 5. Pour in the prepared pan. Cover the pan with aluminum foil, and place it in large baking dish. Put hot water in the baking dish halfway to the top of the pan and bake in the middle of the preheated oven for 3 three hours.
• 6. Check water level every 30 minutes, and add hot water to the baking dish when necessary. Cool, loosely covered, in the pan at room temperature.
• 7. Refrigerate to cool completely. To unmold, gently shake the pan to loosen the desert, and overturn onto a serving dish.
• 8. *Pain Patate can be made in a 6 cup pudding mold or individually in ramekins.*

Steps:

• Preheat oven to 375 degrees.
• Spray 2 4x8 loaf pans with cooking spray.
• n a large bowl beat together the yams and eggs until fluffy.
• Stir in remaining ingredients and beat on medium speed for 2 minutes.
• Pour half of batter in each loaf pan.
• Bake for 35-40 minutes or until toothpick inserted in center of loaf comes out clean.

Steps:

• Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
• Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.