Combining yams with bananas and raisins to make a firm, cool pudding is an old Haitian idea for a dessert that’s a refreshing alternative to sweet-potato pie. We modified this recipe from one Alex Hawkes featured in his lovely “World of Vegetable Cookery,” published in 1968 by Simon and Schuster. Bake the puddings in well-buttered ramekins and they unmold nicely into cute, individual portions. We’ve found that when adding banana to yams, the banana flavor dominates, giving the resulting dessert a much-fruitier taste than you get with straight yams. Drizzling the finished puddings with a little caramel sauce, and a pouf of cream enhances those fruity flavors, nicely.
Makes 6 to 8 individual puddings
- 2 cups cooked, mashed yams
- 2 quite-ripe bananas, peeled and mashed
- 1 cup milk
- 2 Tbsp sugar
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 2 egg yolks, beaten
- 5 Tbsp black seedless raisins
Caramel Sauce Ingredients
- 1 1/2 cups granulated sugar
- 3 Tbsp light corn syrup
- 1/2 cup water
- 1 stick softened unsalted butter
- 1 1/2 cups heavy whipping cream
Whipped Cream Garnish Ingredients
- 1/2 cup whipping cream
- confectioners sugar to taste
- 1/8 tsp vanilla
- Blend sweet potatoes and mashed bananas. Whisk in milk and mix until very smooth. (I used an immersion blender.) Add the rest of the ingredients and incorporate well. Fill well-buttered custard cups two-thirds full with pudding. Bake at 300 for 50 minutes until well set and firm.
- Make caramel sauce: In a heavy saucepan, heat sugar, syrup and water over medium heat, whisking until sugar dissolves. Turn up the heat and allow syrup to boil until it reaches 300 degrees. Turn off the heat, and mix in butter and cream.
- Whip cream for garnish; mix in sugar and vanilla.
- To serve: unmold puddings onto serving plates. Garnish with whipped cream and drizzle of caramel sauce.