Recipe: Sweet potato pudding (pain patate)

Total time: 1 hour, 10 minutes, plus overnight refrigeration

Servings: 10

Note: Adapted from a recipe by Goerge Laguerre. Canned sweet grated coconut is available at Liborio markets and select Latino markets and grocery stores, as well as online at cubanfoodmarket.com and latinpantry.com.

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

1. Peel 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.

2. Heat 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 bruléed 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.

3. To 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.

Each serving (without ice cream): 512 calories; 6 grams protein; 61 grams carbohydrates; 5 grams fiber; 29 grams fat; 22 grams saturated fat; 36 mg. cholesterol; 206 mg. sodium.