Pen Patat

Ingredients

• 900g white-fleshed sweet potato, peeled
• 220g very ripe banana, mashed
• 400ml coconut milk
• 400ml evaporated milk
• 200g dark brown sugar
• 80g butter, melted, plus more for the dish
• 100g raisins
• 60ml dark rum
• 5g ground cinnamon
• 2g grated nutmeg
• 2 star anise ⇄
• 15ml vanilla extract
• zest of 1 lime
• 5g salt

Equipment

Food processor · Grater / zester

Allergen screen

Found: dairy · alcohol

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Steep the raisins in the rum. Warm the coconut milk with the star anise until it steams, then take it off and leave it to infuse while you grate; fish the anise out before using.
2. Grate the sweet potato on the fine side of a box grater straight into a large bowl, keeping all the liquid. A processor gives a stringy pulp that bakes coarse and fibrous.
3. Beat in the banana, both milks, sugar, melted butter, cinnamon, nutmeg, vanilla, lime zest, salt and the rum with its raisins. The batter should pour like double cream.
4. Pour into a buttered 25cm dish no more than 5cm deep and bake at 175C (350F) for 60 to 75 minutes, stirring the skin back in twice during the first half hour. 75 min
5. It is done when the centre no longer moves as a liquid, the top is deep bronze and a knife comes out coated but clean. Cool it completely before cutting.