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



    • 1 cup (210 g) brown sugar
    • 1 cup (150 g) unbleached all-purpose flour
    • 2 tsp baking powder
    • ¼ tsp salt
    • ¼ tsp ground ginger
    • ¼ tsp ground cinnamon
    • 3 white-fleshed sweet potatoes with purple skin (about 2.2 lb/1 kg), peeled and cubed (see note)
    • ¼ cup (55 g) unsalted butter, softened
    • ¼ cup (55 g) vegetable shortening, softened
    • ¼ cup (60 ml) evaporated milk
    • ¼ cup (60 ml) coconut milk
    • 1 tsp (5 ml) vanilla
    • 1 cup (140 g) raisins


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

26.99 $

This stainless steel potato masher can be used directly into your non-stick cooking pots without scratching thanks to its silicone rim. Ultra-resistant, it can withstand temperatures up to 230 °C/446 °F.

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