Pain Patate

This selected pain patate is Mirlene’s pie variation of the Haitian sweet-potato dessert. A supplied pie crust holds a blended filling of white sweet potatoes, banana, unsalted butter, evaporated milk, coconut milk, brown sugar, vanilla and spices.

The white sweet potatoes are peeled, cut and rinsed before processing. When the optional ginger is used, it is cut into small chunks with the skin left on and processed with the potatoes until finely chopped.

Banana and unsalted butter are added and blended until they begin to mash. Evaporated milk, coconut milk, brown sugar, vanilla, ready Bèlans dessert spice blend, cinnamon and kosher salt are added and blended until smooth, though the filling may remain slightly lumpy.

The supplied pie dough is rolled out into a pie dish, trimmed and shaped at the edges. The edges are brushed with egg wash. The filling is poured in and baked first at the higher oven setting, then at the lower setting until a toothpick comes out clean from the center.

The pie cools before serving, with ready ice cream as the selected optional topping. The source offers warm, room-temperature and cold presentations.