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Yam Pudding
(Pain Patate)
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Translated literally, "pain patate" means "yam bread," but the dish is actually a kind of thick sweet pudding and is served as a dessert.
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| What You Need: |
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2 pounds yams
1 tablespoon plus ½ pound butter, softened
2 cups unsifted flour
1 teaspoon double-acting baking powder
1½ teaspoons ground nutmeg, preferably freshly grated
½ teaspoon ground cinnamon
1 teaspoon salt
1½ cups sugar
4 eggs
½ cup milk
2 teaspoons vanilla extract
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| How To Cook: |
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1. Drop the yams into enough boiling water to cover them by at least 1 inch and cook briskly, uncovered, until they show no resistance when pierced deeply with the point of a small sharp knife. Drain and peel the yams, then puree them through a potato ricer or food mill set over a bowl and set the puree aside.
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2. Preheat the oven to 375°F. With a pastry brush, spread 1 tablespoon of the softened butter evenly over the bottom and sides of a 13-by-9-by-2- inch baking dish. Combine the flour, baking powder, nutmeg, cinnamon and salt, sift them into a bowl and set aside.
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3. In a deep bowl, cream the remaining ½ pound of softened butter and the sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in the eggs, one at a time.
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4. Add about 1 cup of the flour mixture and, when it is well incorporated, beat in about ¼ cup of the milk. Repeat, alternating 1 cup of the flour mixture with ¼ cup of milk and beating well after each addition. Stir in the pureed yams and the vanilla extract.
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5. Pour the batter into the prepared baking dish, spreading it evenly and smoothing the top with a rubber spatula. Bake in the middle of the oven for 45 minutes, or until the top is golden brown and firm to the touch. Serve the "pain patate" at once, directly from the baking dish.
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