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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

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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