Liturgical Year : Recipes : Sweet Potato-Coconut Dessert

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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

Food Categories

Feasts

Mary, Mother of God

Seasons

Christmas

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

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