A sweet and delicious fall and winter treat, this sweet potato bread is a great dessert to share with kids.

Caribbean Sweet Potato Bread


¼ cup raisins
3 tablespoons amber Rum
2 cups finely grated sweet potatoes
1/3 cup shredded coconut
2/3 cup evaporated milk
½ cup coconut milk
1/3 cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground pepper
1 ½ table spoon butter
1 mashed banana
½ teaspoon vanilla
1 beaten egg


Preheat oven at 350°. Soak raisins in Rum for 2 hours at room temperature.

Mix sweet potatoes, coconut, evaporated milk, coconut milk, brown sugar, cinnamon, salt, pepper in a thick saucepan. Cook gently for 10 minutes, stirring constatntly until potatoes are well cooked and mixture is of purée consistency. Remove from heat.

Add butter and mix in until it melts. Let the mixture cool down. Add raisins that were soaked in Rum, the mashed banana, vanilla and beaten egg.

Pour into a buttered oven dish. Bake in oven 30 minutes.

Take out of oven and let cool.
Serve warm topped with hot Rum.

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