Best 3 Caribbean Sweet Potato Bread Recipes

Embark on a delectable journey to the sun-kissed shores of the Caribbean with our tantalizing Caribbean Sweet Potato Bread. This culinary masterpiece is a harmonious blend of sweet potatoes, aromatic spices, and a hint of tropical sweetness. The velvety texture of the bread, infused with the vibrant orange hue of sweet potatoes, promises an explosion of flavors in every bite. As you savor each slice, let the warmth of the Caribbean sunshine envelop you, transporting your taste buds to a tropical paradise.

In this article, we present a collection of irresistible sweet potato bread recipes that cater to diverse dietary preferences. Our classic Caribbean Sweet Potato Bread recipe stays true to tradition, offering a delightful balance of flavors and a tender, moist texture. For those seeking a gluten-free option, our Gluten-Free Caribbean Sweet Potato Bread provides an equally delectable experience, ensuring that everyone can indulge in this Caribbean delight.

For those with a sweet tooth, our Sweet Potato Bread with Cream Cheese Glaze takes indulgence to new heights. The creamy, velvety glaze, perfectly complementing the sweet potato bread, creates a symphony of flavors that will leave you craving more. And if you're looking for a healthier alternative, our Healthy Sweet Potato Bread offers a nutritious twist without compromising on taste. With its abundance of dietary fiber and essential nutrients, this recipe allows you to enjoy a guilt-free treat.

Whichever recipe you choose, our Caribbean Sweet Potato Bread collection promises an unforgettable culinary experience. Embrace the vibrant flavors of the Caribbean and let your taste buds dance to the rhythm of this delectable treat.

Check out the recipes below so you can choose the best recipe for yourself!

PAIN PATATE OR SWEET POTATO BREAD

Pain Patate or Sweet Potato Bread image

Pain Patate is one of the most popular Haitian desserts. Two main ingredients in this dish, sweet potato and fresh coconut are essential.

Provided by Gemma

Number Of Ingredients 16

Ingredients

6 cups sweet white potato (grated, about 3 - 4 pounds - skin is red, but the inside is white)
1 - 2 coconut (freshly grated - about 1 1/2 cup)
1 cup coconut milk
1 cup milk (whole milk or evaporated milk)
3 cups water
½ cup butter
2 cups sugar (brown/white or organic)
1 teaspoon lime/lemon zest
1 tablespoon ground cinnamon
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 ½ tablespoons pure vanilla extract
¼ teaspoon salt
¼ teaspoon ground ginger
1 cup raisins (black raisins preferably)
2 bananas - well ripened (crushed)

Steps:

Peel off skin of all sweet potatoes cut into cubes and set aside. Break shell of coconut and remove second brown layer and cut into small to medium size pieces. If using a grater, grate potatoes and coconut. If using a food processor, blend potatoes and coconut in batches with water added gradually.
In a large bowl, add all ingredients with the exception of the bananas and the vanilla extract. Stir and make sure all ingredients are well blended
Place mixture into a deep pot and cook for 20 - 25 minutes while stirring occasionally with a wooden spoon.
Once cooked, stir in crushed bananas and vanilla extract. Spread evenly into a grease baking dish and bake for 40 - 45 minutes at 375°F. Cool before serving.

Nutrition Facts : ServingSize 1 grams

CARIBBEAN SWEET POTATO BREAD

Caribbean Sweet Potato Bread image

This recipe is compliments of the Louisianna Sweet Potato Commission and I first tasted it when a co-worker brought it in for a pot luck dinner. Weird approach, really good bread. If you can't find the marinade, use 1/4 cup pineapple juice and 1 teaspoon jerk seasoning.

Provided by mandabears

Categories Breads

Time 45m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

15 ounces yams, drained and mashed
4 large eggs
1/4 cup vegetable oil
1/4 cup lawry's Caribbean jerk marinade
1/3 cup water
1/2 teaspoon vanilla extract
8 ounces crushed pineapple, drained
18 1/4 ounces yellow cake mix
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 375 degrees.
Spray 2 4x8 loaf pans with cooking spray.
n a large bowl beat together the yams and eggs until fluffy.
Stir in remaining ingredients and beat on medium speed for 2 minutes.
Pour half of batter in each loaf pan.
Bake for 35-40 minutes or until toothpick inserted in center of loaf comes out clean.

Nutrition Facts : Calories 1824.7, Fat 67.6, SaturatedFat 11.2, Cholesterol 428.2, Sodium 1858.8, Carbohydrate 279.9, Fiber 12.4, Sugar 130.4, Protein 27.6

SWEET POTATO BREAD (PAIN PATATE)

Sweet Potato Bread (Pain Patate) image

This bread is flavorful and very moist. As Peggy said, this could be called a pudding. I used the coconut milk/evaporated milk combination which I think added to the flavors. The spices are spot on. This is a really enjoyable dessert!

Provided by Peggy J Shabazz

Categories Other Desserts

Time 4h

Number Of Ingredients 12

Ingredients

9 c grated dry-flesh sweet potatoes (white sweet potato) (about 6 lbs of potatoes)
1 1/2 c whole milk
2 can(s) 12 oz evaporated milk (3 cups) or 1 12 oz. can evaporated milk plus 1/3 cup fresh coconut milk
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 c light brown sugar
1 Tbsp pure vanilla extract
1 c raisins
3 Tbsp mild unsulphured molases
1 well-ripened banana, finely mashed (optional)
3 Tbsp margarine

Steps:

1. Generously grease a 9-x5-inch loaf pan and set aside
2. In a large pan, mix grated potatoes with whole milk and evaporated milk. Mix in cinnamon, nutmeg, and salt, then bring to a boil over medium heat. Cook uncovered for 15-20 minutes, scraping bottom of the pan often to prevent potatoes from sticking.
3. Preheat oven to 400 degrees Fahrenheit.
4. Add sugar, vanilla, raisins, molasses, banana (if using), and margarine to potato mixture. Continue to cook uncovered over medium heat for about 5 additional minutes, scraping bottom of the pan almost constantly. Mixture should be very thick.
5. Pour in the prepared pan. Cover the pan with aluminum foil, and place it in large baking dish. Put hot water in the baking dish halfway to the top of the pan and bake in the middle of the preheated oven for 3 three hours.
6. Check water level every 30 minutes, and add hot water to the baking dish when necessary. Cool, loosely covered, in the pan at room temperature.
7. Refrigerate to cool completely. To unmold, gently shake the pan to loosen the desert, and overturn onto a serving dish.
8. *Pain Patate can be made in a 6 cup pudding mold or individually in ramekins.*

Tips for Making the Best Caribbean Sweet Potato Bread:

Use High-Quality Sweet Potatoes: Choose firm, brightly colored sweet potatoes that are free of blemishes.
Grate the Sweet Potatoes Finely: This will ensure that the bread has a smooth and even texture.
Use Unsalted Butter: This will allow you to control the amount of salt in the bread.
Cream the Butter and Sugar Together Until Light and Fluffy: This will help to incorporate air into the batter, resulting in a light and airy bread.
Add the Eggs One at a Time: This will help to prevent the batter from curdling.
Stir in the Dry Ingredients Gradually: This will help to prevent the bread from becoming dense.
Bake the Bread Until a Toothpick Inserted into the Center Comes Out Clean: This will ensure that the bread is cooked through.

Conclusion:

Caribbean sweet potato bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and tender crumb, sweet potato flavor, and hint of spices, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe to try, give Caribbean sweet potato bread a try. You won't be disappointed!