Best 3 Sweet Potato Bebinca Recipes

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In this article, we will embark on a culinary journey to explore the delectable flavors and rich cultural heritage of a traditional dessert, the "sweet potato bebinca". This exquisite dish, originating from the vibrant state of Goa in India, has captivated taste buds for generations with its unique blend of sweet potatoes, coconut milk, jaggery, and spices. As we delve into the recipe, we will uncover the secrets of crafting this layered masterpiece, revealing step-by-step instructions to create a delightful treat that will leave you craving for more. Get ready to indulge in the deliciousness of "sweet potato bebinca" and experience a taste of Goan culinary artistry in your own kitchen.

Here are our top 3 tried and tested recipes!

SWEET POTATO BEBINCA



Sweet Potato Bebinca image

Bebinca is a traditional Goan dessert, an egg and coconut milk pudding popular during the holidays. This Sweet Potato Bebinca come from Nik Sharma's cookbook, Season, and this version is what he calls a "mock bebinca" that is fragrant with a touch of nutmeg.

Provided by Liren Baker

Categories     Dessert

Time 2h

Number Of Ingredients 10

1 1/4 pounds sweet potatoes ((2-3 large sweet potatoes))
6 tablespoons butter (melted, plus more for the baking pan)
6 large eggs
1 cup jaggery or muscovado sugar
1/4 cup maple syrup
1 teaspoon freshly ground nutmeg
1/2 teaspoon turmeric
1/4 teaspoon fine sea salt
1 13 1/2-oz can full-fat coconut milk
1 cup all-purpose flour

Steps:

  • Preheat the oven to 400°F. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels, and poke several holes in them with a fork for the steam to escape. Put the potatoes in a baking dish or on a baking sheet lined with aluminum foil. Roast until completely tender, 35-45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and puree the flesh in a food processor. Measure out 1 2/3 cups and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted 1 day ahead and stored in an airtight container in the refrigerator.) Reduce the oven temperature to 350°F.
  • Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet.
  • In a large bowl, whisk together the cooled roasted sweet potato purée, eggs, jaggery, maple syrup, 6 tablespoons butter, nutmeg, turmeric, and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.
  • Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55-60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven, and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate for at least 6 hours, and preferably overnight, to set.
  • Once the bebinca has set, run a sharp knife around the edges of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.
  • To serve, with a sharp, serrated knife, cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to a week.

SWEET POTATO BEBINCA



Sweet Potato Bebinca image

Adapted from Nik Sharma's first cookbook, "Season," this lightly sweet pudding cake is an ideal fall dessert - a far less stressful alternative to a more labored pie. Here Mr. Sharma riffs on a traditional dessert from the Indian state of Goa, using a base of coconut milk, eggs and sweet potatoes that are roasted and then puréed, perfumed with nutmeg. Though he sweetens the bebinca with jaggery or muscovado sugar, alternatives like panela or dark brown sugar work too; the addition of maple syrup is a distinctly American touch. (Mr. Sharma likes to make this for Thanksgiving.) Be sure to leave time for the bebinca to cool and set - at least 6 hours in the refrigerator, but preferably overnight.

Provided by Mayukh Sen

Categories     cakes, custards and puddings, dessert

Time 8h30m

Yield 8 servings

Number Of Ingredients 10

2 to 3 medium to large sweet potatoes (1 1/4 pounds total)
6 tablespoons/85 grams unsalted butter, melted, plus more for the pan
6 large eggs
1 cup/200 grams grated jaggery, muscovado, panela or dark brown sugar
1/4 cup/60 milliliters maple syrup
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 (13.5-ounce/400-milliliter) can full-fat coconut milk
1 cup/130 grams all-purpose flour

Steps:

  • Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 2/3 cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted 1 day ahead and stored in an airtight container in the refrigerator.)
  • Reduce the oven temperature to 350 degrees.
  • Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.
  • Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.
  • Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.
  • To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 170 milligrams, Sugar 33 grams, TransFat 0 grams

BLACK BEAN-SWEET POTATO SKILLET



Black Bean-Sweet Potato Skillet image

My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14-1/2 ounces) vegetable broth
1 teaspoon minced chipotle pepper in adobo sauce
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-1/4 cups uncooked couscous

Steps:

  • In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.

Tips:

  • Select the right sweet potatoes: Choose firm and brightly colored sweet potatoes for the best flavor and texture.
  • Cook the sweet potatoes properly: Boiling or steaming the sweet potatoes until they are tender is crucial for a smooth and creamy Bebinca.
  • Use a heavy-bottomed pan: This will help distribute heat evenly and prevent the Bebinca from burning.
  • Be patient: Bebinca takes time to cook slowly over low heat. Rushing the process will result in an unevenly cooked dish.
  • Don't overmix the batter: Overmixing can make the batter tough. Stir just until the ingredients are combined.
  • Use a toothpick to check for doneness: Insert a toothpick into the center of the Bebinca. If it comes out clean, the dish is ready.

Conclusion:

Sweet Potato Bebinca is a delicious and unique dessert that is perfect for any occasion. With its rich flavor and creamy texture, this dish is sure to impress your guests. By following these tips, you can make a perfect Bebinca every time.

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