Martine and Myrna Bazin’s Haitian Sweet Potato Bread

Martine and Myrna Bazin’s Haitian Sweet Potato Bread

  • Preparation 30 min
  • Cooking 1 h 25 min
  • Servings 1
  • Makes 12 servings
  • Vegetarian
  • Nut-free
  • Egg-free




Note from Ricardo

For this recipe, we used a white sweet potato with purple skin, which is a variety commonly used in Haiti. It is firmer, less sweet and starchier than the regular orange-fleshed sweet potato. They are available in specialty fruit shops and sold under the names kumara, murasaki and boniato.

If you are unable to find white sweet potatoes, use orange-fleshed sweet potatoes, keeping in mind that they contain more moisture and less starch.

Personal Note

To help you with this recipe

RICARDO Potato Masher

RICARDO Potato Masher

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