Pen Patat: Haitian Sweet Potato Bread Pudding

I get super excited when I am able to successfully convert a non-vegan recipe into a vegan one. Not that it kinda reminds me of that thing I once had more of OMG it is dead on. 
Today's recipe is a traditional Haitian dessert,  Sweet Potato Bread pudding. The recipe uses "Patat" a white sweet potato also called boniato. We use it in different dishes but this recipe really showcases the beauty of this root. 
The challenge I have faced when it comes to converting sweet Haitian dishes was finding a a comparable replacement for condensed milk. Finally I mad scientist went into their lab and made magic.  For this recipe I used Nature's Charm sweet condensed milk. It is spot on in terms of consistency and taste. Don't get me started about their jackfruit the best I have had hands down.  I digress. 
Sometimes Haitian rum is added to the recipe but this one is clean and clear. 

Pen Patat



  • 2 1/2 lbs white sweet potato, peeled & grated
  • 3 ripe bananas,  mashed
  • 1 cup raisins
  • 2 teaspoons ginger, peeled & grated
  • 2 teaspoon lime zest 
  • 3 tablespoon 
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 clove powder
  • 1/2 teaspoon salt
  • 2 teaspoon almond extract
  • 1 can Nature's Charm sweetened condensed milk
  • 2 cups coconut milk


1. Preheat your oven to 350℉ degrees.
2. In a mixing bowl, combine all ingredients except raisins and sugar and mix well.
3. Place in blender. Blend until smooth.


4. Add sweet potato mixture and sugar to a medium size pot on a medium to high heat. Cook for 20 minutes, stir continuously. Add raisins and combine well, cook for additional 5 minutes.

5. Transfer mixture and spread evenly into 11x13 baking dishes and bake for 45 to 60 minutes or until golden brown. A toothpick should come put clean 

6. Allow pudding to cool before serving.
7. Serve alone or with rum. 

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