For many years, Pain Patate (Haitian sweet potato) has been a staple during the holidays and gatherings, serving as a comforting soul food. It is an exquisite holiday dessert with a flaky crust and a filling that is rich and creamy with texture.
The traditional pain patate has been transformed into a pie. This recipe includes an ample quantity of evaporated milk, sugar, and warm seasonings.
It provides the ideal contrast to the flaky, crisp exterior. It is so delicious that it is difficult to believe it was prepared without the traditional orange-colored sweet potatoes.
After baking, it requires refrigeration, making it an ideal dish to prepare in advance for a holiday meal. Optionally, garnish portions with a dollop of whipped cream. Whether prepared with orange-colored sweet potatoes or white potatoes, this Haitian pain patate is delectable.
Pain Patate, a delicacy that has been cherished in Haiti for generations, is currently experiencing a surge in popularity in other regions as well.
This recipe is a hit with us. It can be created with a handmade crust that makes you want more after every bite, or with store-bought pie crust.
Haitian Pain Patate Pie
Pain Patate is not traditionally served as a pie. It is baked in a loaf pan.
This old-fashioned classic dessert has been transformed into a pie for Thanksgiving or holiday feast.
You’ll fall in love with this Haitian staple after the first mouthful, which is crafted with simple ingredients and seasoned with warm autumn spices. The textured filling is quite tasty!
Those who enjoy pumpkin pie will adore this recipe for sweet potato pie.
Pain Patate contains the same components as the traditional sweet potato pie made in the United States. The primary distinction is that Batata potatoes are utilized.
Batata vs. Sweet Potatoes
Batatas are slightly sweeter and less pungent than sweet potatoes with orange interiors.
White sweet potatoes are different than batatas. But can be used as a substitute.
In actuality, the sweet potato, scientifically referred to as Ipomoea batatas, which is presently cultivated in Hungary and was formerly known as kumara in Oceania, does not fall within the potato family; its only resemblance to potatoes is in appearance.
Although its leaves are also edible, this plant, which is a member of the convolvulus family and the genus Ipomoea, is grown predominantly for its root bulb (which can be colored white, orange, yellow, purple, pink, or red).
Its flavor differs considerably from variety to variety; perhaps it is most comparable to the flavor of pumpkin or chestnut.
White sweet potatoes are an excellent compromise between orange sweet potatoes and your preferred russet variety.
The white sweet potato has a slightly less sweet flavor and a slightly more crumbly, dried texture than the orange sweet potato.
Where To Purchase White Sweet Potatoes?
These root vegetables are found in the international market.
They have a reddish color, but white when peeled and are a cross between a traditional sweet potato and a russet potato in terms of sweetness.
Key Ingredients To Make This Recipe
I modified this traditional recipe by adding pie crust. Pain patate is typically made without a crust. It is traditionally prepared in a loaf pan.
Below are the key ingredients you need to make this recipe perfectly.
White sweet potatoes (or substitute with Batata) – In comparison to regular potatoes, these types are sweeter and juicier.
Spices and vanilla extract – Cinnamon, vanilla extract, and nutmeg are combined to create a delicious homemade pain patate spice for this recipe.
Brown sugar – This is a must in this recipe as it creates a more profound sweetness to the filling.
Sweet ripe banana– The banana helps to balance out the flavor of the potatoes.
Butter – It performs as the binder in this recipe as well as help to smoothen out the filling.
Carnation milk and coconut milk– both give it the filling a rich texture and flavor.
The complete recipe, including specific measurements, is available in the recipe card below.
If you’ve ever cooked sweet potato pies, you’ll note that several of the components in this Haitian sweet potato dish are similar. One significant distinction is that we include banana in the filling.
You’ll also notice a little textural variation because this sweet potato has a natural crust on top and is less dense than regular sweet potato pies.
How To Make Pain Patate
Make pie dough or use a store-bought pie crust. If making your dough from scratch, I highly suggest preparing your pie crust ahead of time. After you make the dough, place it back in the refrigerator so it can remain cool until you are ready to use it.
Blending the potatoes: Peel the potatoes, cut them into small pieces about 1-inch cubes, rinse them off and place the potatoes in the food processor, without the water. Process the potatoes until they appear to be “finely chopped”.
Add The Remaining Ingredients: Add the banana, sugar, carnation and coconut milk, spices, and butter. Blend until smooth for about 2-3 minutes.
Roll Out The Pie Dough: Roll out the pie dough then place the dough on top of the pie dish.
Pour The Filling: Pour the mixture onto the dough and bake for 55 to 70 minutes at 375℉ or until a toothpick comes out clean from the center.
Let The Pain Patate Cool & Serve: Allow the pie to cool for at least one hour before serving. Top with ice cream or homemade whipped cream.
Pro Tips For Making This Recipe
Don’t skip on the ginger: The ginger will give the filling a warm, full, and well-balanced flavor.
If using homemade pie dough: I recommend you blind bake it first for 10 minutes at 425℉.
Store-bought dough: Store-bought refrigerated or frozen pie crusts do not need to be pre-baked.
Make more than one pie: This recipe yields enough filling for two deep-dish pies. You’ll have a little more if you use a shallow pan or pre-made frozen crust, or you may use two shallow pie crusts.
Add more flavor, but not necessary: Add a couple of teaspoons of bourbon or rum to the sweet potato mixture for added taste. The alcohol will evaporate in the oven, leaving behind flavors such as vanilla and caramel.
Resting: The pie needs to sit for at least 1 hour before cutting and settles well if left overnight.
Reheat: You can reheat the dough in the microwave or in the oven at 275 degrees.
Molasses: You can use Molasses with brown sugar, just be mindful that it will alter the taste slightly. Using Molasses is completely optional.
Frequently Asked Questions (FAQ)
This Haitian sweet potato pie freezes well! Once baked and cooled to room temperature, the pie can be frozen for up to 3 months. Before freezing, wrap the pie tightly in plastic wrap or foil. Thaw in the refrigerator overnight and bring to room temperature before serving.
Without a doubt! Because the Haitian pain patate pie can be served warm, at room temperature, or cold, you can make it ahead of time and store it in the fridge.
How Do I Store Leftovers?
Any remaining pie should be covered and stored in an airtight container in the refrigerator for up to 5 days.
Just be careful not to leave it uncovered, as the sweet potato filling might absorb fridge odors.
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Pain Patate Recipe (Haitian Sweet Potato Pie)
- Pie Crust see post, or store bought
- 3 Medium size white sweet potatoes (about 2 lbs.); You can substitute with batata. See notes below.
- 2 tsp. Fresh Ginger grated is optional
- 1 Ripe banana
- 4 tbsp. Butter unsalted
- ½ cup Carnation Milk or evaporated milk
- 1 cup Coconut Milk
- 1 ½ cup Brown sugar
- 1 tbsp. Vanilla Extract
- 2 tsp. Bèlans Dessert Spice Blend; or you may use ground nutmeg
- 1 tsp. Cinnamon
- ½ tsp. Salt Kosher
- Preheat the oven to 375 degrees. Blending the potatoes and ginger: Peel the potatoes and cut into quarters or wedges so that it fits perfectly through the feeding tube. Cut the ginger into small chunks, but no need to peel the skin off. In the food processor, process both the potatoes and ginger together until they appear to be finely chopped.
- Add the remaining ingredients: Add the banana and butter and continue to blend until it starts to mash. Then add the carnation milk and coconut milk, sugar, and spices. Blend until smooth for about 2-3 minutes. It may appear lumpy – that's okay.
- Roll out pie dough: Roll out the pie dough then place the dough on top of the pie dish. Carefully place the dough into your pie dish, trim the excess dough, then design the edges as desired. Brush the edges of the crust with egg wash.
- Pour the filling. Pour the mixture to the dough and bake for 25 minutes at 375℉.Then lower the temperature to 325℉ (this will make sure that the inside cooks well) and continue to bake for an additional 45-50 minutes or until a toothpick comes out clean from the center on 325%.
- Serve: Let the pie cool for at least one hour before serving, but best if let cool longer. Top with ice cream or homemade whipped cream.
- Ginger: The ginger will give the filling a warm, full, and well-balanced flavor.
- Dough: The recipe for the homemade dough works well when making doughs to freeze for later use. You can freeze the dough for up to three months.
- Resting: The pie needs to sit for at least 1 hour before cutting and settles well if left overnight.
- Reheat: You can reheat the dough in the fridge or in the oven at 275 degrees.
- Molasses: You can use Molasses in conjunction with the brown sugar, just be mindful it will alter the taste slightly. Using Molasses is completely optional.