Click here to advertise on CatholicCulture.org

Catholic Recipe: Sweet Potato-Coconut Dessert

    INGREDIENTS

  • 2 pounds sweet potatoes, pared, quartered
  • 2 pounds pumpkin, pared, quartered
  • 2 quarts water
  • 4 teaspoons salt, divided
  • 1 cup coconut milk
  • 4 tablespoons butter
  • 3 eggs, beaten
  • 2 cups sugar
  • 4 tablespoons flour
  • 1/2 teaspoon ground ginger
  • 1/2 cup water
  • 1 large cinnamon stick
  • 6 anise seeds
  • 5 cloves
  • buttered plantain leaves
  • Details

  • Serves: 10
  • Prep Time: 1 1/2-2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Puerto Rico

Also Called: Cazuela

DIRECTIONS

Boil potatoes, pumpkin 45 minutes in water in deep saucepan to which 3 teaspoons salt have been added. Drain and puree; turn out into mixing bowl. Add coconut milk, butter, eggs, sugar, 1 teaspoon salt, flour; mix thoroughly. Add remaining ingredients except plantain leaves. Mix thoroughly. Butter bottom and sides of 9 1/2-inch earthenware casserole generously. Line with buttered plantain leaves. Pour in mixture. Bake 45 minutes in 300° oven. Cool completely. Turn out onto platter to serve. Yield, 10 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Each of us is destined to marry Jesus Christ 14 hours ago
From simple husband to ascetical priest 19 hours ago
St. Augustine's warning to pastors 20 hours ago
Side effects of the Pill? Oh, don't worry. September 17
Scotland demonstrates the provisional nature of sovereignty September 17

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - 14 hours ago