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Sweet Potato Pudding Budin de Batata

1 1/2 lb sweet potatoes
water
2 very ripe bananas (skins are black)
1 cup sugar
2 cups light coconut milk
8 eggs (lightly whisk together)
1 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 cup butter, melted
1 cup flour

Peel sweet potatoes and cut into small cubes. Cook in water to
cover until tender. While the potatoes are cooking, caramelize 1
cup sugar. I spread the sugar in a metal 9 inch square casserole
pan and heat gently over the stovetop until the sugar melts and
starts to turn a gold color. Tilt the pan to spread the liquid
sugar evenly. Once the potatoes are tender, drain them and
immediately put them through a potato ricer. This works better
than mashing them. Stir in the coconut milk. Mash the bananas very
well, removing any lumps. Stir into the sweet potato mixture. Add
the sugar, eggs, salt, butter and flour and turn into the casserole
dish. Bake in a bain marie at 350 for about 2 hours until a knife
inserted in the center comes out clean. Allow to cool and invert
onto a serving platter.

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