Sweet Potato Cazuela w/Coconut Anglaise

In Spanish cazuela usually refers to an earthen dish used to cook food. In Puerto Rico, where I’m from, cazuela is a sort of crustless sweet potato pie often wrapped in banana leaves before being cooked. This recipe is baked in a loaf pan and makes a simple, super soothing dish. The cazuela, minus the coconut sauce, is also delicious for breakfast.


For the Cazuela:

1 pound sweet potatoes

4 eggs

1/2 cup sugar or coconut sugar

¼ cup flour - all purpose, gluten free, oat - they all work

½ cup butter, melted

¼ cup coconut milk

½ teaspoon salt

1 teaspoon cinnamon

1 Tablespoon fresh, grated ginger

Preheat the oven to 350°

Grease a small loaf pan and set aside.

Peel the sweet potatoes, cut them into medium sized pieces, and boil them until they are completely cooked trough and very tender. Drain them and let them cool slightly.

Blend the sweet potato, sugar, coconut milk, and butter in a blender until smooth.