Dominican Sweet Potato Pie: Vegan Pan de Batata
Did you ever see those giant root vegetables that look just like footballs in the Latino Market? Those things are awesome. They’re called Batatas (I thought the guy was playing screw-with-the-Gringo the first time I heard it too) and they’re gigantic, delicious sweet potatoes.
Let’s go with the sweetness; veganize and cut some of the fat on a traditional dessert recipe from the Dominican Republic. I’ll be in Spain in 2 weeks, so I read a bunch of Spanish language cooking sites to get some ideas y yo necesito practicar lectura en Espanol.
2 lbs Batata (or sweet potato), peeled
1 ½ C Almond milk
½ C coconut Flakes
¼ C canola oil
1 T cinnamon
2 t ground ginger
1 t ground clove
½ t ground nutmeg
1 C brown sugar
Preheat oven to 350F
Chop your potato into small chunks.
Make a paste/puree out of the potato in a food processor.
Add all other ingredients and process with the puree until well combined and smooth.
Spray a baking dish with cooking spray and pour the mixture in
Bake for 1 hour. Do a toothpick check. When it comes out clean, it’s done baking.
Allow to cool to room temperature then refrigerate for 4 hours or overnight.