Boule Patate
A Haitian dessert found at holiday tables and street stalls alike — mashed sweet potato and brown sugar rolled into balls and coated in shredded coconut. The natural creaminess of Caribbean sweet potato holds the shape without any binding agent, while the coconut coating adds texture and a tropical aroma that makes these instantly recognizable.
Ingredients
- Sweet potato500g
- Brown sugar3 tbsp
- Shredded coconut, unsweetened1/2 cup
Nutrition
Directions
- 1
Peel and cube sweet potato. Boil in salted water for 12 to 15 minutes until very tender.
- 2
Drain and mash thoroughly until completely smooth with no lumps.
- 3
Mix in brown sugar while still hot. Taste and adjust sweetness.
- 4
Let cool until handleable, about 10 minutes. Roll into walnut-sized balls.
- 5
Roll each ball in shredded coconut to coat completely. Serve warm or at room temperature.
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