Pain patate (Baked sweet potato pudding)

109Mom! That’s how all the nurses and doctors at the hospital were calling me after my delivery. Such a powerful word. Yet, I feel that with that word, the words ” tired, multitasking, doctor, cook, nanny” and more should tag along. I’ve always taken showering and sleeping for granted and now they’re my little daily luxuries.
I’m still surprised that I can actually write this blog post. It’s been 3 weeks since my c-section delivery and I have cooked more than 3 times.
I’ve taken the opportunity of posting about one of the delicious deserts that are eaten in Haiti. I’m actually enjoying it as I’m typing this while my baby angel is taking a nap .


  • 6 cups of grated white sweet potato (also known as boniatas)
  • 1/2 cup of butter (1 bar)
  • 1 cup of coconut milk
  • 1 cup of evaporated milk
  • 1 cup of grated coconut (optional)
  • 2 cups of sugar
  • dried raisins (optional)
  • 2 mashed bananas
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp of ground cloves (optional)
  • 1 pinch of salt
  • 1 tsp of vanilla extract
  • 1 tsp of powdered ginger


  1. Preheat oven to 375 F
  2. Grate the sweet potatoes. Add butter (or crisco) and other spices (cinnamon, nutmeg, ginger, cloves).
  3. Then add  the two cups of sugar and 1 pinch of salt. (and grated coconut if you chose to add some)
  4. In a food processor, mix bananas, coconut milk and evaporated milk. (or you could just mash the bananas into the milk mix)
  5. Add your milk mix to your potato mix inside of a pot over the fire and constantly stir with a spoon until brown.
  6. Add raisins and vanilla extract
  7. Place in a pyrex baking dish to bake for 1 hour or more.


Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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